Restaurant Manager

Job Description & Requirements

We are seeking an experienced Restaurant Manager to lead day-to-day operations and deliver warm, attentive, and professional service in a fast-paced dining environment. This role involves team leadership, service excellence, operational control, and driving overall outlet performance.

Key Responsibilities

• Oversee daily front-of-house operations, coordinating service closely with the kitchen team.
• Lead, train, and schedule service staff to deliver consistent service standards and strong product knowledge of menu items and beverages.
• Handle reservations, walk-in customers, enquiries, and guest feedback, resolving issues promptly and professionally.
• Ensure consistency in food presentation, portioning, and service standards in line with brand and menu guidelines.
• Work with the kitchen team on menu updates, specials, and promotional activities.
• Monitor inventory and ordering of food items and beverages, ensuring stock availability and minimising wastage.
• Track daily sales, control operating costs, and support budgeting and profitability targets.
• Ensure compliance with SFA food safety requirements, hygiene standards, and workplace safety regulations.
• Prepare basic operational reports (sales, labour, wastage, customer feedback) for management review.
• Maintain a clean, safe, and welcoming environment for guests and staff.
• Work rotating shifts, including weekends and public holidays.

Requirements

• At least 4 years of experience in a supervisory or management role within the food and beverage industry.
• Strong leadership, communication, and people management skills, with the ability to motivate diverse teams.
• Proven track record of delivering good customer service in a fast-paced restaurant environment.
• Good understanding of restaurant operations, including service flow, basic kitchen processes, and POS systems.
• Effective workplace communication skills in English.

Preferred

• Diploma or Degree in Hospitality, Business, or a related field.
• Experience managing restaurants offering regional or specialty cuisines.
• Familiarity with menu presentation, guest engagement, and basic promotional activities.