Restaurant Manager

• Bachelor’s degree in Hospitality Management, Business Administration, or related field (preferred).
• At least 3–5 years of experience in restaurant management or a similar role.
• Strong leadership and team management skills.
• Excellent communication and interpersonal skills.
• Knowledge of restaurant operations, food safety, and customer service standards.
• Ability to work under pressure and handle multiple tasks.

Operations Management

• Oversee daily restaurant operations to ensure smooth and efficient service.

Staff Management

• Recruit, train, supervise, and evaluate restaurant staff.
• Create work schedules and manage manpower to meet operational needs.
• Foster a positive work environment and resolve employee concerns.

Customer Service

• Ensure high levels of customer satisfaction and service quality.
• Handle customer complaints and resolve issues promptly and professionally.
• Maintain strong customer relationships and brand reputation.

Financial Management

• Monitor sales, expenses, and profitability.
• Prepare budgets, forecasts, and financial reports.
• Control costs related to labor, food, and inventory.

Inventory & Supply Management

• Oversee ordering, receiving, and storage of supplies.
• Ensure proper inventory control to minimize waste and shortages.
• Coordinate with suppliers and vendors.

Sales & Marketing

• Develop and implement strategies to increase sales and customer traffic.
• Support promotional activities and marketing campaigns.
• Analyze sales trends and adjust strategies accordingly.
• Ensure compliance with company policies, food safety standards, and local regulations.
• Monitor cleanliness, sanitation, and maintenance of the restaurant.