Restaurant Manager

Job Description Manage the restaurant’s daily operations. Lead and supervise service and kitchen teams. Prepare staff schedules and allocate manpower. Monitor customer service and operational standards. Handle customer feedback and resolve service issues. Monitor sales, expenses, inventory and wastage. Ensure sufficient stock and coordinate with suppliers. Train and develop employees. Ensure compliance with company SOPs, food-safety and hygiene requirements. Oversee opening and closing procedures. Assist management in improving sales and operational performance. Requirements Relevant F&B management or supervisory experience preferred. Strong leadership and team-management skills. Good communication and customer-service skills. Understanding of restaurant operations, inventory and cost control. Able to manage staff schedules and daily operations. Able to work shifts, weekends and public holidays.