Restaurant Manager

Job Description: Outlet Restaurant Manager (Local Preferred)

Job Title: Outlet Restaurant Manager

Department: Food & Beverage

Reports to: VP – F&B

Profile: Graduate / Hotel School Graduate

Excellent Communication & Interpersonal skills

Pleasing personality

Good training skills

30 to 38 years old

Computer Literate

Previous experience in a leadership role within the restaurant industry is essential.

Experience: Minimum 5 years in F&B in a similar position

Job Overview:

The Restaurant Manager is responsible for overseeing the efficient operation of a restaurant or multiple restaurant locations. This role focuses on optimizing operational processes, ensuring profitability, maintaining high standards of customer service, and implementing company policies. The Restaurant Manager works closely with Assistant Managers, Chefs, and other staff to ensure smooth day-to-day activities and contribute to long-term business success.

Key Responsibilities:

1. Operational Oversight:

   • Oversee daily operations of the restaurant(s), ensuring smooth and efficient service.

   • Develop and implement operational procedures to improve workflow, efficiency, and consistency.

   • Monitor all departments (front-of-house, kitchen, bar) to ensure high standards of service, food quality, and cleanliness.

   • Ensure restaurants comply with local, state, and federal regulations, including health and safety standards.

2. Staff Management:

   • Supervise and support Assistant managers / Supervisors to help improve their team's performance.

   • Develop training programs and conduct staff evaluations to ensure high levels of customer service and staff performance.

   • Create staffing schedules based on business needs and manage labour costs.

   • Work to improve employee retention by fostering a positive and collaborative work environment.

3. Budget and Financial Management:

   • Create and manage the restaurant’s budget, including controlling labour and food costs.

   • Analyse financial performance reports to identify areas for improvement in operational efficiency.

   • Monitor sales performance and adjust strategies to ensure revenue targets are met or exceeded.

   • Oversee procurement of supplies and ensure cost-effective purchasing practices.

4. Quality Control & Customer Satisfaction:

   • Ensure that all aspects of customer service meet or exceed the restaurant’s standards.

   • Resolve customer complaints and issues, ensuring a positive dining experience.

   • Conduct regular quality control checks for food quality, service, and cleanliness.

   • Gather and analyse customer feedback to identify areas of improvement and maintain customer loyalty.

5. Inventory and Supply Chain Management:

   • Oversee inventory management, ensuring accurate tracking and ordering of supplies.

   • Maintain relationships with vendors and suppliers to ensure timely delivery of high-quality goods.

   • Implement cost-saving initiatives without compromising quality.

   • Ensure proper storage and stock rotation to minimize waste.

6. Marketing & Business Development:

   • Work with the marketing team to implement promotional strategies, including local advertising, special events, and social media campaigns.

   • Stay current with market trends and competitors, making recommendations for menu changes or new services.

   • Analyse sales trends and customer preferences to propose new initiatives or strategies to increase revenue.

7. Technology and Systems:

   • Ensure that restaurant technology systems (POS, reservation software, etc.) are functioning properly and support operations.

   • Utilize technology for efficient reporting, inventory tracking, and operational management.

   • Implement digital tools to streamline communication, scheduling, and workflow across the team.

8. Health, Safety, and Compliance:

   • Ensure that all health and safety protocols are followed, including food safety standards, cleanliness, and employee safety practices.

   • Stay updated on industry regulations and ensure compliance with relevant laws.

   • Conduct regular training on safety procedures and emergency protocols.

9. Strategic Planning and Leadership:

   • Work closely with senior management to define long-term business strategies and goals.

   • Participate in budgeting and forecasting for restaurant operations and expansion efforts.

   • Lead and motivate the team to achieve operational goals and maintain company standards.

Skills & Qualifications:

• Proven experience as a Restaurant Manager or in a Senior Management role.

• Strong leadership skills with the ability to manage and motivate a team.

• Deep understanding of restaurant financials, budgeting, and cost control.

• Expertise in restaurant operations, including inventory, staffing, and customer service.

• Excellent communication and interpersonal skills.

• Ability to analyse data, identify trends, and make data-driven decisions.

• Experience with restaurant management software (POS systems, scheduling tools, inventory management software).

• Strong problem-solving skills and the ability to make quick, effective decisions under pressure.

• Ability to handle multiple tasks and prioritize in a fast-paced environment.

• It is a Full Time Waiter / Steward job for candidates with 3 - 6+ years Experience.