Restaurant Manager

Role & responsibilities

• Manage daily restaurant operations and ensure smooth functioning of the outlet.
• Supervise staff, allocate duties, and monitor team performance.
• Ensure excellent customer service and handle customer complaints.
• Monitor food quality, hygiene, safety, and service standards.
• Manage inventory, stock control, and minimize food wastage.
• Monitor sales, expenses, and achieve business targets.
• Prepare staff duty rosters and manage attendance.
• Coordinate with kitchen and service teams for efficient operations.
• Ensure compliance with company policies and operational procedures.
• Train and motivate staff to improve productivity and service quality.
• Maintain records and submit daily operational reports to management.

Preferred candidate profile