Restaurant Manager

Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure efficient and profitable business performance. This role involves managing staff, ensuring high-quality food and customer service standards, maintaining inventory, and enforcing health and safety regulations. The ideal candidate is a strong leader with a hands-on approach, excellent communication skills, and a deep understanding of restaurant operations.

Key Responsibilities – Restaurant Manager

• Oversee and manage the daily operations of the restaurant to ensure smooth workflow and operational efficiency.
• Ensure excellent customer service standards and handle customer feedback or complaints professionally.
• Supervise restaurant staff, including scheduling, training, performance monitoring, and discipline management.
• Ensure compliance with company SOPs, food hygiene regulations, workplace safety, and government requirements.
• Monitor restaurant cleanliness, food quality, and service standards at all times.
• Manage manpower planning and ensure adequate staffing during operational hours.
• Control operational costs including food cost, labour cost, and wastage management.
• Oversee inventory management, stock ordering, and supplier coordination.
• Monitor daily sales performance and support initiatives to achieve sales targets and profitability.
• Prepare operational reports, staff records, and other administrative documentation.
• Coordinate with management, kitchen team, suppliers, and other departments to ensure smooth operations.
• Support outlet opening, promotional activities, and operational improvement initiatives when required.
• Perform any other duties assigned by Management related to restaurant operations.