Restaurant Manager

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Restaurant Manager Job Description：The night shift position requires working on public holidays.

Position Title

Restaurant Manager

Main Responsibilities

1. Operations Management

• Oversee the daily operations of the restaurant to ensure excellent service quality and customer satisfaction.
• Develop and implement operational plans to achieve sales targets and profitability goals.
• Supervise opening, operating, and closing procedures to ensure smooth restaurant operations.
• Handle customer complaints and special requests professionally while maintaining the company's reputation.

2. Staff Management

• Recruit, train, schedule, supervise, and evaluate restaurant employees.
• Ensure all staff comply with company policies, Standard Operating Procedures (SOPs), and service standards.
• Foster a positive work environment and build a high-performing team.
• Conduct regular team meetings to communicate company objectives and operational updates.

3. Customer Service Management

• Ensure customers receive outstanding dining experiences and quality service.
• Address customer feedback and complaints promptly and effectively.
• Build strong customer relationships and maintain the restaurant's brand image.
• Promote customer retention and membership programs where applicable.

4. Financial Management

• Manage restaurant revenue, cash handling, and daily financial operations.
• Monitor and control labor, food, and operational costs.
• Analyze sales and operational performance data and recommend improvement strategies.
• Assist in budget planning and financial forecasting.

5. Food Safety & Hygiene Management

• Ensure compliance with all food safety, hygiene, and regulatory requirements.
• Supervise food handling, storage, preparation, and service procedures.
• Maintain cleanliness and sanitation standards throughout the restaurant.
• Ensure employees receive required food safety and hygiene training.

6. Inventory & Procurement Management

• Monitor inventory levels of food, beverages, and operational supplies.
• Minimize wastage, spoilage, and inventory losses.
• Coordinate with suppliers to ensure product quality and cost effectiveness.
• Conduct regular stock counts and inventory reconciliation.