Restaurant Manager

The Restaurant Manager is responsible for managing and overseeing restaurant operations related to service, maintenance and administration delegated by the Management. The Restaurant Manager s duties include, but are not limited to delivering group related materials, office organization, POS related issues, training program execution, etc. The Restaurant Manager also serves as the team leader and directs their team in service and standards.

• Oversee recruitment, training, scheduling, and performance management of restaurant staff.
• Ensure compliance with company policies, procedures, and operational standards.
• Develop, implement, and maintain Standard Operating Procedures (SOPs) to ensure consistency and efficiency.
• Foster a positive and collaborative team environment through coaching, feedback, and effective communication.
• Manage staffing levels and scheduling to meet operational and service requirements.
• Monitor daily restaurant operations through regular floor checks to ensure service excellence and brand standards.
• Maintain high levels of guest satisfaction by ensuring smooth service flow and prompt issue resolution.
• Support financial performance through effective cost control, inventory management, and waste reduction.
• Assist in budgeting, forecasting, and achieving financial objectives for the restaurant.
• Oversee cash handling, POS operations, and end-of-day reconciliation.
• Monitor and maintain restaurant ambiance, including lighting, music, table settings, and presentation standards.
• Coordinate with management and other departments to address maintenance needs and operational requirements.
• Ensure compliance with all health, safety, and hygiene regulations.
• Prepare reports, meeting minutes, and action plans as required to support operational improvements.