RESTAURANT MANAGER

Job Summary

The Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring exceptional guest satisfaction, operational excellence, profitability, and compliance with company and hospitality standards.

Key Responsibilities

• Oversee daily restaurant operations and ensure smooth service execution.

• Maintain 5-star hospitality standards and guest experience.

• Coordinate FOH and BOH activities to ensure efficient workflow.

• Monitor restaurant cleanliness, ambiance, and overall presentation.

• Ensure compliance with food safety, sanitation, and health regulations.

• Ensure guests receive exceptional and personalized service.

• Address guest concerns, complaints, and special requests promptly.

• Build customer loyalty through superior hospitality and service recovery.

• Regularly engage with guests to gather feedback and improve service quality.

• Train, supervise, and evaluate restaurant employees.

• Conduct daily briefings and performance coaching.

• Develop staff skills in service excellence, product knowledge, and upselling.

• Promote teamwork, professionalism, and employee engagement.

• Prepare work schedules and manage manpower requirements.

• Achieve sales, profit, and operational targets.

• Monitor labor costs, food costs, and operating expenses.

• Manage budgeting, forecasting, inventory control, and purchasing.

• Analyze sales reports and implement revenue-generating strategies.

• Ensure accurate cash handling and financial reporting.

• Ensure food and beverage quality standards are consistently maintained.

• Conduct regular inspections of service, food presentation, and cleanliness.

• Implement continuous improvement programs to enhance guest satisfaction.

• Ensure adherence to company policies and brand standards.

Qualifications

• Bachelor's Degree in Hospitality Management, Hotel & Restaurant Management, Business Administration, or related field.
• Minimum of 3–5 years Restaurant Management experience in a luxury hotel, fine dining, or 5-star restaurant environment.
• Strong knowledge of restaurant operations, food safety, and guest service standards.
• Proficient in restaurant POS systems, inventory management, and Microsoft Office applications.
• Excellent leadership, communication, and problem-solving skills.
• Ability to work flexible schedules, including weekends and holidays.
• Experience in concessionaire, hotel, or upscale dining operations is highly preferred.

Benefits

• Service Charge
• Free Meal
• Incentives
• Parking Discounts
• Food Discounts up to 50%
• Free HMO