The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, maintaining high standards of food quality and safety, managing staff, and achieving business targets. The role requires strong leadership, operational expertise, and a passion for delivering memorable dining experiences.
Key Responsibilities:
Operational Management:
Oversee daily restaurant operations to ensure smooth functioning.
Maintain cleanliness, hygiene, and safety standards in compliance with health regulations.
Ensure timely food preparation and service.
Customer Service:
Ensure high levels of customer satisfaction through excellent service.
Handle customer inquiries, complaints, and feedback professionally.
Staff Management:
Recruit, train, and supervise restaurant staff.
Schedule shifts and manage staff attendance.
Motivate and develop team members to improve service quality.
Financial Management:
Monitor daily sales, expenses, and profitability.
Manage inventory, stock control, and wastage reduction.
Prepare financial reports and budgets.
Marketing & Promotion:
Implement promotional activities and special events.
Maintain a positive relationship with customers and suppliers.
Compliance & Safety:
Ensure all health and safety regulations are followed.
Conduct regular staff training on safety procedures.
Qualifications & Experience:
Bachelor's degree in Hospitality Management, Business Administration, or related field.
3+ years of experience in restaurant or hospitality management.
Strong leadership and team management skills.
Excellent communication and interpersonal skills.
Knowledge of food safety standards and health regulations.
Proficiency in MS Office and restaurant management software.