Restaurant Manager

Key Duties and Responsibilities

Operations Management

• Manage the day-to-day restaurant operations to ensure smooth and efficient service.
• Ensure compliance with all Standard Operating Procedures (SOPs).
• Maintain excellent food quality, product consistency, cleanliness, and sanitation standards.
• Monitor opening and closing procedures.
• Ensure proper maintenance of restaurant equipment and facilities.
• Resolve operational issues immediately to minimize business disruption.

Sales & Profitability

• Achieve monthly sales and profitability targets.
• Analyze daily sales reports and identify opportunities to increase revenue.
• Control labor costs, food costs, and operating expenses.
• Implement sales-building and local store marketing initiatives.
• Monitor restaurant productivity and operational efficiency.

People Management

• Recruit, interview, and recommend qualified restaurant employees.
• Conduct onboarding, coaching, and continuous employee development.
• Prepare staff schedules based on business requirements.
• Monitor attendance, punctuality, productivity, and overall performance.
• Conduct regular performance evaluations and corrective coaching.
• Promote teamwork, discipline, and employee engagement.

Customer Service

• Ensure exceptional customer experience at all times.
• Handle customer complaints professionally and provide immediate resolution.
• Monitor customer feedback and implement service improvements.
• Build customer loyalty through consistent service excellence.

Inventory & Cost Control

• Monitor inventory levels and ordering requirements.
• Ensure accurate receiving, storage, and issuance of stocks.
• Minimize wastage, spoilage, and product losses.
• Conduct regular inventory and reconciliation.
• Monitor food cost and inventory variance.

Food Safety & Compliance

• Ensure compliance with Food Safety and Hygiene Standards.
• Maintain compliance with local government regulations.
• Ensure proper food handling, storage, and sanitation procedures.
• Prepare the restaurant for internal and external audits.

Financial & Administrative

• Review daily sales reports, cash collections, and deposits.
• Ensure accurate documentation and reporting.
• Monitor restaurant expenses and budget compliance.
• Submit operational reports on time.
• Coordinate with Head Office departments regarding operational concerns.

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Key Performance Indicators (KPIs)

• Sales Achievement
• Restaurant Profitability
• Food Cost Percentage
• Labor Cost Percentage
• Customer Satisfaction Rating
• Inventory Accuracy
• Audit Compliance
• Employee Retention
• Service Speed
• Order Accuracy
• Food Safety Compliance
• Team Productivity

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Qualifications

• Bachelor's Degree in Hospitality Management, Business Administration, Hotel & Restaurant Management, or any related field.
• At least 1 year of supervisory or managerial experience in the Food & Beverage (F&B) industry.
• Strong background in restaurant operations and people management.
• Experience handling high-volume restaurant operations is an advantage.
• Knowledgeable in inventory management, cost control, scheduling, and financial reporting.
• Familiarity with POS systems and Microsoft Office applications.
• Excellent leadership, communication, and problem-solving skills.
• Customer-oriented with strong decision-making abilities.
• Willing to work on shifting schedules, weekends, and holidays.