RESTAURANT MANAGER

Restaurant Operations Manager

Responsibilities

• Oversee daily restaurant operations to ensure smooth, efficient service delivery and optimal customer experience
• Supervise, train, schedule, and manage chefs, kitchen assistants, and service staff to maintain high team performance
• Resolve customer complaints professionally to uphold excellent customer service standards and enhance satisfaction
• Maintain food quality, cleanliness, sanitation, and compliance with food safety standards to ensure health and safety
• Monitor inventory levels of food, beverages, and supplies; manage purchasing processes to minimize wastage and control costs
• Prepare budgets, monitor sales performance, control operating expenses, and maintain restaurant profitability
• Develop and manage staff duty rosters, monitor attendance, and ensure adequate staffing during operating hours
• Coordinate with suppliers to negotiate prices and ensure timely delivery of ingredients and supplies
• Develop and implement promotional activities to increase customer satisfaction and boost restaurant sales
• Ensure compliance with licensing requirements, employment regulations, and health and safety standards
• Supervise billing, cash handling, payment transactions, and daily sales reconciliation to maintain financial accuracy
• Prepare daily sales, inventory, and staff performance reports to support management decision-making
• Coordinate between kitchen and service teams to ensure timely food preparation and delivery
• Maintain a welcoming dining environment to encourage repeat business through quality customer experience
• Identify and implement opportunities to improve operational efficiency, reduce costs, and increase revenue