RESTAURANT MANAGER

DUTIES AND RESPONSIBILITIES

Operations Management

Oversee day-to-day restaurant operations to ensure smooth functioning across all departments, including dining service, front desk, housekeeping (if applicable), and kitchen.
Monitor cleanliness, ambiance, and overall appearance of the restaurant to maintain high standards.
Ensure the restaurant complies with all health, safety, sanitation, and licensing requirements.

Staff Supervision & Training

Recruit, train, supervise, and evaluate restaurant staff, including waiters, hosts, cleaners, kitchen staff, and front desk personnel.
Foster a positive working environment that promotes teamwork, accountability, and high performance.
Conduct regular staff meetings to communicate service expectations, address challenges, and share updates.

Customer Service & Guest Relations

Ensure all guests receive outstanding service and memorable dining experiences.
Handle guest complaints, feedback, and special requests with professionalism and efficiency.
Monitor customer satisfaction and implement service improvement initiatives where necessary.

Food & Beverage Oversight

Coordinate closely with chefs and kitchen staff on menu planning, specials, portion control, and food quality.
Supervise food presentation, portion sizes, and timing of food service to ensure quality and consistency.
Ensure compliance with food safety standards and kitchen hygiene protocols.

Inventory & Cost Control

Monitor stock levels of food, beverages, cleaning supplies, linens, and other essentials; place orders as needed.
Minimize waste and manage usage of resources to ensure cost-efficiency.
Keep accurate records of stock usage, supplier invoices, and delivery schedules.

Financial Management

Assist in setting daily and monthly sales targets and monitor performance against goals.
Review financial reports, including daily sales, labor costs, and expenditure, and implement corrective measures if needed.
Ensure that cash handling, billing, and POS operations are performed accurately and securely.

Scheduling & Time Management

Prepare staff duty rosters to ensure sufficient coverage during peak and off-peak hours.
Track attendance and approve leave requests while maintaining operational efficiency.
Manage shift changes and provide support in busy periods when required.

Marketing & Promotions Support

Collaborate with the marketing team or owners to implement in-house promotions and events to drive sales.
Monitor customer response to promotions and give feedback for improvement.

Maintenance & Facilities Management

Ensure all equipment, furniture, and facilities are well-maintained and fully functional.
Coordinate with maintenance personnel or external service providers for repairs and upkeep.

Reporting & Compliance

Submit regular reports on sales, customer feedback, staff performance, and operational challenges.
Ensure the restaurant complies with labor laws, food safety regulations, and workplace standards.

KEY REQUIREMENT SKILLS AND QUALIFICATION

Degree or Diploma in Hospitality Management or a related field
Minimum of 4 years of proven experience as a hotel or restaurant manager
Strong knowledge of restaurant operations, including front office, housekeeping, and food & beverage management
Ability to multitask and work under pressure in a fast-paced environment
Excellent communication, leadership, and interpersonal skills
Proficient in MS Office and POS systems (added advantage)
Strong problem-solving skills and attention to detail
Flexible with working hours, including weekends and holidays

HOW TO APPLY

If you meet the above qualifications, skills and experience share CV on This email address is being protected from spambots. You need JavaScript enabled to view it.
Interviews will be carried out on a rolling basis until the position is filled.
Only the shortlisted candidates will be contacted.