Restaurant Manager

Key responsibilities

• Oversee daily restaurant operations, service quality, and guest satisfaction.
• Lead, train, schedule, and motivate front- and back-of-house staff.
• Manage inventory, purchasing, food costs, labor costs, and budgets.
• Ensure food safety, hygiene, licensing, and company standards are followed.
• Handle customer feedback, complaints, and service recovery.
• Monitor sales, profitability, and operational KPIs.
• Coordinate with suppliers and maintain strong vendor relationships.
• Implement procedures to improve efficiency and revenue.
• Prepare operational reports and support business planning.

About you

• Diploma/degree in Hospitality, Business, or related field preferred.
• 3–5+ years of restaurant/hospitality management experience.
• Strong leadership, communication, and problem-solving skills.
• Good knowledge of food safety and restaurant operations.
• Ability to work flexible hours, including weekends and public holidays.