Restaurant Manager

Manage and supervise the overall day-to-day restaurant operations, including dining area, F&B service, staff coordination, and customer service.

Lead, motivate, train, and monitor restaurant staff while maintaining discipline, attendance, grooming, and performance standards.

Ensure excellent food quality, service quality, cleanliness, hygiene, food safety, and overall guest satisfaction.

Handle customer complaints professionally and take immediate corrective action when required.

Monitor daily sales, POS operations, cash handling, sales reconciliation, and restaurant performance.

Control inventory, stock usage, wastage, purchasing, deliveries, and supplier coordination.

Prepare and review daily operational reports and identify problems, variances, and areas for improvement.

Coordinate with Kitchen, Accounts, Store, and Management to ensure smooth restaurant operations.

Monitor restaurant equipment, maintenance, safety, and general facilities.

Plan staff schedules, allocate duties, delegate responsibilities, and ensure timely completion of tasks.

Forecast staffing, inventory, and operational requirements according to business needs.

Take ownership of operational problems and implement practical solutions.

Assist management in menu planning, special events, promotions, and implementation of new operational systems.

Ensure company policies, restaurant procedures, and management instructions are properly followed.