Restaurant Manager

About the role

The Restaurant Manager is responsible for overseeing the overall operations of the restaurant to ensure smooth service, profitability, and an outstanding guest experience. This leadership role requires managing the team, controlling costs, maintaining high standards, and ensuring compliance with company policies and regulatory requirements.

Key responsibilities

• Oversee daily restaurant operations to ensure smooth opening, service, and closing procedures.
• Maintain food and beverage quality, presentation, and consistency.
• Coordinate effectively between front-of-house and back-of-house teams.
• Ensure cleanliness, safety, and compliance with health regulations.
• Lead, motivate, and manage the service team.
• Recruit, train, and develop team members.
• Prepare and manage staff rosters and schedules.
• Monitor daily sales, expenses, and overall profitability.
• Manage ordering, inventory levels, and stock rotation.
• Implement cost control measures to maintain budget targets.

Requirements

• Strong ability to ensure all guests receive an exceptional dining experience.
• Able to handle and resolve customer complaints or issues promptly and professionally.
• Strong ability to foster a customer-focused culture among team members.
• Able to gather customer feedback and implement appropriate improvements.
• Ensure compliance with company policies, brand standards, and operating procedures.
• Able to maintain accurate and up-to-date records, including attendance, safety checks, and maintenance reports.
• Ensure compliance with local licensing, hygiene, health, and safety regulations.
• Willing and able to work on weekends and public holidays.
• Good communication and interpersonal skills, with the ability to work effectively with both customers and team members.
• Able to work in a fast-paced restaurant environment and handle operational matters effectively.