Restaurant Manager

Responsible for managing the day-to-day restaurant and bar operations, leading the service team, maintaining excellent customer experience and operational standards, controlling costs, driving sales, and ensuring the outlet operates efficiently and profitably.

• Oversee the daily operations of the restaurant to ensure smooth and efficient service.
• Manage and supervise front-of-house and service staff , including scheduling, deployment, attendance, and performance.
• Ensure high standards of customer service and handle customer feedback, complaints, and service recovery.
• Monitor sales performance, operating costs, manpower costs, and profitability .
• Manage inventory levels for food, beverages, consumables, and operating supplies.
• Coordinate with the kitchen and bar teams to ensure timely service and product quality.
• Ensure compliance with food safety, hygiene, licensing, workplace safety, and company procedures .
• Conduct staff training and ensure employees understand service standards and operating procedures.
• Assist with recruitment, onboarding, coaching, and performance management of employees.
• Manage reservations, table arrangements, events, and peak-period operations.
• Monitor cash handling, POS transactions, daily sales closing, and reconciliation.
• Work with suppliers and vendors and coordinate deliveries when required.
• Identify opportunities to improve sales, customer experience, productivity, and operational efficiency .
• Support promotions, events, and marketing initiatives to increase customer traffic and revenue.
• Maintain the restaurant's equipment, facilities, cleanliness, and overall presentation.
• Prepare operational reports and provide updates to management on sales, manpower, issues, and improvement plans.