Restaurant Manager

Job Summary

The Restaurant Manager is responsible for the overall day-to-day operations of the restaurant, ensuring smooth service, excellent guest experience, effective staffmanagement, and compliance with company standards and regulatory requirements. The Restaurant Manager will lead the front-of-house and operational teams while supporting the achievement of sales, profitability, and customer satisfaction targets.

Key Responsibilities

• Oversee the daily operations of the restaurant, including opening andclosing procedures.

• Manage and supervise front-of-house and service staff to ensure smoothand efficient operations.

• Plan staff schedules, allocate duties, and ensure adequate manpower duringoperating hours.

• Train, coach, and develop employees on service standards, product knowledge, workplace procedures, and customer service.

• Monitor staff performance, attendance, punctuality, grooming, and overallwork discipline.

• Ensure consistently high standards of food quality, service, cleanliness, and presentation.

• Handle customer enquiries, feedback, complaints, and service recovery professionally.

• Maintain a welcoming and positive dining environment for customers.

• Monitor daily sales, cash handling, payments, and end-of-dayreconciliation procedures.

• Assist in controlling operating costs, labour costs, wastage, and inventory.

• Monitor stock levels and coordinate with the kitchen and relevant personnel for ordering and replenishment.

• Conduct regular checks on restaurant equipment, facilities, cleanliness, and maintenance.

• Ensure compliance with food safety, workplace safety, hygiene, licensing, and company requirements.

• Maintain proper records relating to sales, inventory, staff attendance, incidents, and operational matters.

• Work closely with the kitchen team to coordinate food preparation and service during busy periods.

• Assist with promotional activities, events, and initiatives to increase sales and customer engagement.

• Monitor customer traffic and operational performance and recommend improvements where necessary.

• Resolve operational issues promptly and escalate significant matters to managementwhen required.

• Implement and maintain company policies, procedures, and service standards.

• Assist senior management with business planning, budgeting, recruitment, staff development, and operational improvements.

• Perform other duties and responsibilities as assigned by the Company.

Requirements

• Previous experience in restaurant, hospitality, or food and beverage operations.

• Experience in a supervisory or managerial position is preferred.

• Strong leadership and team-management skills.

• Good communication and interpersonal skills.

• Strong customer-service orientation.

• Ability to work effectively in a fast-paced restaurant environment.

• Good organisational and problem-solving skills.

• Ability to manage staff, customers, and operational matters professionally.

• Willingness to work shifts, weekends, and public holidays where required.

• Knowledge of food safety, hygiene, and restaurant operational procedures is an advantage.

Key Performance Areas

The Restaurant Manager will be expected to maintain:

• Smooth and efficient daily restaurant operations.

• High standards of customer service and satisfaction.

• Effective staff performance and manpower management.

• Compliance with food safety, hygiene, and workplace requirements.

• Accurate cash handling and operational reporting.

• Effective control of inventory, wastage, and operating costs.

• Achievement of sales and business performance objectives.