Key Responsibilities
1. Operations Management
- Supervise daily restaurant operations to ensure smooth functioning.
- Monitor food preparation, hygiene, cleanliness, and safety standards.
- Manage reservations, table arrangements, and guest flow.
- Ensure compliance with local health, safety, and licensing regulations.
2. Customer Service
- Ensure high-quality customer service and guest satisfaction.
- Handle customer complaints, feedback, and special requests professionally.
- Maintain a welcoming and pleasant dining environment.
3. Staff Management
- Recruit, train, supervise, and schedule restaurant staff.
- Conduct staff briefings, performance reviews, and provide coaching.
- Ensure all staff follow service standards and SOPs.
4. Financial & Inventory Management
- Monitor daily sales, cash handling, and POS operations.
- Manage budgets, cost control, food wastage, and profitability.
- Oversee purchasing, inventory checks, and stock control.
5. Menu & Quality Control
- Work with chefs on menu planning, promotions, and seasonal items.
- Ensure food quality, presentation, and portion consistency.
- Implement quality improvement initiatives.
6. Marketing & Promotion
- Support promotions, events, online marketing, and customer engagement.
- Monitor online reviews and maintain a positive brand image.
7. Reporting
- Prepare daily/weekly operational and financial reports.
- Report issues, maintenance needs, and improvement plans to management.
Skills & Qualifications
- Diploma/Degree in Hospitality, F&B Management, or relevant field.
- 3–5 years of experience in restaurant or F&B management.
- Strong leadership, communication, and customer service skills.
- Knowledge of food safety, hygiene standards, and operations.
- Ability to work in fast-paced environments and handle pressure.
- Good knowledge of inventory and cost control.
