Restaurant Manager (Multinational Restaurant Group)

Roles & Responsibilities

• Oversee the overall day-to-day operations of the restaurant and ensure smooth and efficient outlet functioning.
• Lead, supervise, motivate, and manage restaurant staff to maintain high standards of performance and service.
• Prepare staff schedules, manage shifts, and ensure adequate manpower during peak and non-peak hours.
• Ensure compliance with established SOPs, food safety standards, hygiene practices, and service standards.
• Maintain high standards of customer service and guest satisfaction, addressing customer complaints and resolving issues professionally.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Management, Business Management, or a related field preferred.
• Minimum 3–5 years of experience in restaurant, fast-food, QSR, café, or hospitality operations, with at least 1–2 years in a supervisory or managerial position.
• Experience in managing a high-volume restaurant or multi-outlet fast-food/QSR environment will be an advantage.
• Strong knowledge of restaurant operations and service standards.
• Professional appearance, positive attitude, and customer-oriented approach.

Skills: food safety,management,hospitality management,customer,operations,service standards