Hospitality Restaurant Manager

The Restaurant Manager is responsible for managing all front-of-house (FOH) and back-of-house (BOH) operations. This includes hiring and training staff, optimizing financial performance, enforcing health and safety compliance, and maintaining exceptional hospitality standards to build guest loyalty.

Operations & Guest Experience

• Manage daily operations: Supervise shift openings, floor management, and closing procedures.

• Maximize guest satisfaction: Interact with diners, gather feedback, and resolve complaints swiftly.

• Maintain quality control: Coordinate with the kitchen team to ensure consistent food presentation, taste, and speed of service.

Financial Management

• Drive profitability: Monitor daily sales, manage labor costs, and optimize food and beverage expenses.

• Handle cash & inventory: Oversee cash drawer reconciliations, track inventory levels, and order supplies while minimizing waste.

• Review P&L reports: Analyze financial statements to implement cost-saving measures and hit revenue targets.

Team Leadership & Development

• Recruit and onboard: Hire, train, and mentor FOH staff, including captains, servers, and cashiers.

• Schedule shifts: Create weekly work schedules that balance labor budgets with peak operational hours.

• Enforce accountability: Conduct performance reviews, address behavioral issues, and foster a positive team culture.

Compliance & Maintenance

• Ensure safety regulations: Maintain strict adherence to local food safety, health, and sanitation standards.

• Manage licensing: Keep restaurant permits, liquor licenses, and health certificates up to date.

• Oversee upkeep: Inspect restaurant equipment, schedule repairs, and maintain a spotless dining environment.

Required Skills & Qualifications

• Experience: Proven experience as a Restaurant Manager, Assistant Manager, or similar hospitality leadership role.

• Financial Literacy: Strong understanding of restaurant metrics (P&L statements, food cost percentages, and labor costs).

• Technical Savvy: Proficiency in restaurant management software, Point of Sale (POS) systems, and MS Excel.

• Soft Skills: Outstanding communication, conflict resolution, and leadership abilities.

• Flexibility: Ability to work in a fast-paced environment, including weekends, evenings, and holidays.

• Education: A degree or diploma in Hotel Management, Hospitality, or Business Administration is highly preferred.

• It is a Full Time Waiter / Steward job for candidates with 4 - 6+ years Experience.