RESTAURANT MANAGER

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring good customer service, efficient staff performance, food quality, and compliance with safety standards.

Typical job responsibilities:

• Manage and supervise daily restaurant operations.
• Lead, schedule, train, and monitor service staff.
• Ensure customers receive prompt and professional service.
• Handle customer feedback, complaints, and special requests.
• Coordinate with kitchen staff to ensure smooth food service.
• Monitor food quality, presentation, cleanliness, and hygiene standards.
• Manage inventory and arrange ordering of food, beverages, and operating supplies.
• Monitor sales, operating costs, wastage, and manpower expenses.
• Handle cash collection, POS transactions, and daily sales reconciliation.
• Prepare staff rosters and arrange manpower deployment.
• Ensure compliance with food safety, workplace safety, and company procedures.
• Assist with promotions and initiatives to improve restaurant sales.
• Conduct staff briefings and maintain service standards.
• Prepare operational reports for management.
• Perform opening and closing duties when required.