Restaurant Manager

Manage the day-to-day operations of the restaurant.

Supervise and coordinate front-of-house and kitchen staff.

Prepare staff work schedules, shifts and duty assignments.

Ensure excellent customer service and handle customer feedback or complaints.

Monitor food quality, presentation and service standards.

Ensure compliance with food safety, hygiene and workplace safety requirements.

Manage stock levels, inventory, ordering and wastage control.

Monitor sales, cash handling, daily revenue and operating expenses.

Train, guide and evaluate restaurant employees.

Coordinate with suppliers for food, beverages and other restaurant supplies.

Maintain cleanliness and proper maintenance of the restaurant premises and equipment.

Assist in implementing promotions and marketing activities to increase sales.

Prepare daily operational reports and communicate business issues to management.

Ensure the restaurant operates efficiently and meets company policies and targets.