Restaurant Manager

Job Description

• Manage the restaurant’s daily operations.
• Lead and supervise service and kitchen teams.
• Prepare staff schedules and allocate manpower.
• Monitor customer service and operational standards.
• Handle customer feedback and resolve service issues.
• Monitor sales, expenses, inventory and wastage.
• Ensure sufficient stock and coordinate with suppliers.
• Train and develop employees.
• Ensure compliance with company SOPs, food-safety and hygiene requirements.
• Oversee opening and closing procedures.
• Assist management in improving sales and operational performance.

Requirements

• Relevant F&B management or supervisory experience preferred.
• Strong leadership and team-management skills.
• Good communication and customer-service skills.
• Understanding of restaurant operations, inventory and cost control.
• Able to manage staff schedules and daily operations.
• Able to work shifts, weekends and public holidays.