Restaurant Manager

Duties And Responsibilities

• Oversee the day-to-day operations of the restaurant to ensure smooth and efficient service.
• Drive sales growth and achieve revenue, profitability, and operational targets.
• Monitor and control food, labor, and operating costs to maximize profitability.
• Lead, supervise, coach, and develop restaurant employees to maintain high performance.
• Ensure excellent customer service and promptly resolve customer concerns and complaints.
• Implement and enforce company policies, standard operating procedures (SOPs), and service standards.
• Monitor food quality, cleanliness, sanitation, and compliance with food safety regulations.
• Manage inventory, ordering, receiving, and stock control to minimize waste and shortages.
• Prepare operational, sales, and financial reports for management.
• Analyze sales trends and implement action plans to improve business performance.
• Coordinate with the Kitchen, Finance, Human Resources, Marketing, and Supply Chain teams to support branch operations.
• Ensure compliance with government regulations, permits, licenses, and labor laws.
• Conduct regular staff meetings, performance evaluations, and training sessions.
• Oversee scheduling, manpower planning, and employee productivity.
• Support local store marketing activities and community engagement initiatives to increase customer traffic.
• Ensure the branch meets company standards for safety, security, and asset protection.
• Perform other duties as assigned by management.

Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, Hotel and Restaurant Management, or a related field.
• At least 2-3 years of experience in restaurant management, preferably as a Branch Manager, Restaurant Manager, or Operations Manager.
• Strong leadership and people management skills.
• Proven ability to achieve sales and profitability targets.
• Excellent customer service, communication, and interpersonal skills.
• Strong knowledge of restaurant operations, inventory management, cost control, and food safety standards.
• Proficient in Microsoft Office and restaurant POS/reporting systems.
• Strong analytical, problem-solving, and decision-making skills.
• Ability to work in a fast-paced environment and manage multiple priorities.
• Willing to work flexible hours, including weekends and holidays.

KEY COMPETENCIES

• Restaurant Operations Management
• Leadership & Team Development
• Sales & Profitability Management
• Customer Service Excellence
• Financial & Cost Control
• Inventory & Supply Management
• Food Safety & Quality Assurance
• Performance Management
• Strategic Planning
• Problem Solving & Decision Making
• Communication & Interpersonal Skills
• Time Management
• Compliance & Risk Management

Benefits

• Opportunities for promotion
• Promotion to permanent employee
• Staff meals provided