Restaurant Manager

Job Summary

Oversee and optimize restaurant operations by managing staff, ensuring high service and food quality standards, handling customer interactions, monitoring financial performance, and maintaining compliance with safety and hygiene regulations.

Responsibilities

• Manage daily restaurant operations to deliver smooth, efficient service and enhance customer satisfaction
• Supervise front-of-house and kitchen teams by assigning duties, planning schedules, and monitoring employee performance
• Maintain high standards of food quality, cleanliness, and service through regular oversight and staff coaching
• Address customer enquiries, feedback, and complaints professionally to resolve issues and improve experience
• Monitor daily sales, cash handling, expenses, and operational costs to support financial control
• Assist with inventory management by ordering and tracking food and beverage supplies to prevent shortages
• Ensure compliance with food safety, hygiene, and workplace safety standards to maintain a safe environment
• Coordinate with kitchen staff to ensure timely food preparation and service aligned with customer demand
• Train, coach, and motivate staff to uphold service excellence and operational efficiency
• Track staff attendance, punctuality, and overall performance to maintain workforce reliability
• Support implementation of promotions, sales strategies, and initiatives to boost restaurant performance
• Prepare or assist in compiling daily operational and sales reports for management review
• Ensure proper opening and closing of the restaurant according to company procedures
• Perform additional duties as assigned by management to support business needs