Restaurant Manager

Job Summary

Lead daily restaurant operations to ensure consistent food quality, excellent customer service, and strong business performance through effective team management and operational oversight.

Responsibilities

• Manage daily restaurant operations, including opening and closing procedures to ensure smooth business flow
• Plan staff rosters and allocate duties to optimize service delivery and team efficiency
• Recruit, train, and coach employees to develop skills and maintain high performance standards
• Handle customer feedback and resolve service issues professionally to enhance customer satisfaction
• Monitor sales, operating costs, inventory levels, and wastage to maximize profitability
• Oversee cash handling, perform daily reconciliation, and prepare operational reports for management review
• Maintain food safety, workplace safety, and hygiene standards to comply with regulations and ensure a safe environment
• Coordinate with kitchen staff to ensure smooth and timely food service

Preferred competencies and qualifications

• Relevant restaurant management or supervisory experience
• Experience managing staff, inventory, and operational performance
• Ability to work rostered shifts, including weekends and public holidays
• Strong leadership, communication, and customer service skills