The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure a high-quality guest experience, smooth functioning of staff, adherence to standards, and achievement of financial and operational goals. The role demands leadership, attention to detail, and strong communication skills.
Operations & Customer Service:
Supervise and coordinate day-to-day restaurant operations.
Ensure exceptional dining experience through high-quality food, service, and ambiance.
Address guest complaints promptly and professionally.
Maintain cleanliness, hygiene, and safety standards.
Staff Management:
Recruit, train, and manage restaurant staff (servers, kitchen, housekeeping, etc.).
Prepare staff schedules and ensure adequate coverage.
Monitor staff performance and provide regular feedback.
Foster teamwork and a positive work environment.
Financial & Administrative:
Manage budgets, sales targets, and cost controls.
Track daily sales, expenses, and inventory.
Prepare operational and financial reports as required.
Ensure compliance with licensing, health, and safety regulations.
Inventory & Procurement:
Oversee ordering and stock control for food, beverages, and supplies.
Manage vendor relationships and negotiate contracts for best pricing.
Conduct regular inventory checks and minimize wastage.
Salary & Benefits
Competitive salary with performance incentives.
Meals and staff discounts.
Opportunities for career growth.
Other benefits as per company policy.