Restaurant Manager

About the role

The Restaurant Manager oversees daily restaurant operations, ensuring excellent guest service, efficient team performance, food quality and profitability. The role covers managing restaurant staff, monitoring operational costs, maintaining service standards and ensuring compliance with hospitality, hygiene and safety requirements.

Key responsibilities

• Manage daily restaurant operations and ensure smooth food and beverage service.
• Supervise, schedule, train and motivate staff to maintain service standards.
• Ensure excellent guest experiences, handle complaints and manage service recovery.
• Coordinate with the kitchen, stewarding and other departments.
• Monitor food and beverage quality, presentation, portion control and service timing.
• Manage inventory, stock levels, ordering, wastage and operational costs.
• Monitor sales performance, revenue targets and profitability opportunities.
• Ensure compliance with food safety, hygiene, sanitation and company SOPs.
• Oversee reservations, seating, billing and payment procedures.
• Prepare staff rosters, operational reports and performance updates for management.
• Maintain cleanliness and organisation of the restaurant facilities.
• Implement promotions and upselling initiatives to increase revenue.

Required profile

• Bachelor's degree or diploma in Hotel Management, Hospitality, Food & Beverage Service or a related field preferred.
• 2-4 years of relevant experience in restaurant or hotel food and beverage operations.
• Proven experience in staff supervision, guest relations and restaurant operations.
• Good English communication, leadership and problem-solving skills.

Required skills

• Strong knowledge of food and beverage service standards, hygiene and safety procedures.
• Experience in inventory control, cost management, sales monitoring and staff scheduling.
• Proficiency in POS systems, MS Office and restaurant reporting tools.