RESTAURANT MANAGER

Job Summary

Lead and manage daily restaurant operations to ensure smooth service and high standards. Drive team performance, optimize resources, and enhance guest satisfaction in a Western dining environment.

Responsibilities

5.5 Day work week

• Lead, train, and manage the front-of-house team to deliver excellent guest service and operational efficiency
• Plan and execute staff scheduling and manpower allocation to meet service demands
• Monitor inventory levels and control operating costs to optimize restaurant profitability
• Manage guest feedback by resolving service-related issues promptly and professionally
• Ensure compliance with food safety, hygiene, and workplace regulations to maintain a safe environment
• Collaborate with kitchen and management teams to identify and implement operational improvements
• Support and coordinate promotions, events, and initiatives to boost sales and enhance guest experience
• Maintain high standards of food quality, service, and cleanliness throughout the restaurant

Required competencies and certifications

• Minimum 2 years of restaurant management or supervisory experience
• Prior experience working in a Western restaurant or Western dining concept

Preferred competencies and qualifications

• Strong leadership, communication, and problem-solving skills demonstrated through managing restaurant operations
• Service-oriented mindset with a hands-on approach to daily restaurant activities
• Ability to work shifts, weekends, and public holidays in a fast-paced environment
• Good knowledge of restaurant service standards and operational procedures