Restaurant Manager

• Manage the daily operations of the restaurant and ensure smooth functioning.
• Achieve sales and profitability targets set by management.
• Supervise and lead restaurant staff, including waiters, cashiers, supervisors, and kitchen teams.
• Ensure excellent customer service and handle customer complaints professionally.
• Monitor food quality, presentation, and service standards.
• Manage staff scheduling, attendance, and performance evaluations.
• Ensure compliance with company SOPs, hygiene, food safety, and health regulations.
• Control inventory, stock levels, and minimize wastage.
• Monitor cash handling, billing, and daily sales reconciliation.
• Coordinate with procurement and warehouse teams for timely supply of materials.
• Train and develop employees to improve service and operational efficiency.
• Prepare daily, weekly, and monthly operational reports.
• Implement marketing and promotional activities to increase sales.
• Maintain a clean, safe, and organized restaurant environment.

Work Location: In person