Restaurant Manager

Position Overview The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring efficient service, high-quality guest experience, operational standards, staff performance, and achievement of business targets.

Key Responsibilities

1. Restaurant Operations

• Oversee and manage the restaurant’s daily operations to ensure smooth and efficient service.
• Ensure compliance with company policies, operational procedures, and service standards.
• Monitor restaurant opening, operating, and closing procedures.
• Ensure the restaurant is properly maintained, clean, organized, and ready for operation.
• Coordinate with other departments to ensure effective operational support.

1. Team Management & Leadership

• Lead, supervise, and motivate restaurant staff to achieve operational and service standards.
• Prepare and manage staff schedules according to operational requirements.
• Conduct daily briefings and communicate operational information, priorities, and targets to the team.
• Monitor employee attendance, punctuality, performance, and discipline.
• Provide coaching, training, and feedback to improve employee performance.
• Handle staff concerns and workplace issues professionally and in accordance with company policies.

1. Guest Experience & Service Quality

• Ensure consistent delivery of high-quality food, beverage, and service standards.
• Monitor guest satisfaction and respond appropriately to complaints, feedback, and special requests.
• Resolve guest issues promptly and professionally.
• Ensure staff maintain proper service etiquette and professional appearance.
• Build and maintain positive relationships with guests.

1. Sales & Business Performance

• Monitor daily sales and restaurant performance against established targets.
• Identify opportunities to improve sales, customer retention, and overall restaurant performance.
• Support promotional activities and marketing initiatives when required.
• Monitor operational costs and assist in maintaining profitability.
• Prepare and review operational and sales reports as required by management.

1. Inventory & Cost Control

• Monitor food, beverage, supplies, and other operational inventory.
• Ensure proper stock handling, storage, and usage procedures.
• Conduct and monitor regular stock counts and report discrepancies.
• Minimize wastage, spoilage, and unnecessary operational expenses.
• Coordinate with the purchasing and finance teams regarding stock and cost-related matters.

1. Food Safety, Hygiene & Compliance

• Ensure compliance with food safety, hygiene, sanitation, and health regulations.
• Maintain high standards of cleanliness throughout the restaurant.
• Ensure proper food handling, storage, and preparation procedures are followed.
• Monitor compliance with company safety and operational policies.
• Report any safety, hygiene, or operational risks to management immediately.

1. Administration & Reporting

• Maintain accurate operational records and documentation.
• Prepare daily, weekly, and monthly reports as required.
• Monitor and report operational issues, incidents, guest complaints, and staff matters.
• Ensure all required administrative procedures are completed accurately and on time.

1. Coordination with Management

• Work closely with the Operations Manager, Head Office, and other relevant departments.
• Implement management directives and company initiatives effectively.
• Provide recommendations to management regarding operational improvements.
• Participate in meetings, training sessions, evaluations, and other company activities as required.

General Responsibilities

• Perform other duties and responsibilities reasonably related to the position as assigned by management.
• Maintain confidentiality of company information and business operations.
• Represent the company professionally and uphold the company’s values, standards, and reputation at all times.

Skills: Western Restaurant, Kitchen Supporting Design, Barbecue Restaurant, Teamwork, Chinese Restaurant, Restaurant Management, Microsoft Office, Catering Management, Fast Food Restaurant Supervisor, Customer Service