The Restaurant Manager is responsible for the overall daily operations of the restaurant, ensuring excellent customer service, smooth team coordination, food quality, hygiene standards, and achievement of sales and profitability targets.
Key Responsibilities
- Manage the day-to-day operations of the restaurant.
- Lead, supervise, and motivate the restaurant team.
- Prepare staff duty rosters and ensure proper shift coverage.
- Monitor employee attendance, punctuality, and discipline.
- Ensure excellent customer service and resolve customer complaints professionally.
- Maintain food quality, presentation, and service standards.
- Ensure cleanliness, hygiene, and compliance with food safety regulations.
- Monitor stock levels and coordinate inventory management.
- Minimize wastage and control food and operational costs.
- Achieve daily, weekly, and monthly sales targets.
- Prepare daily sales, cash, and operational reports.
- Train current employees and conduct regular performance reviews.
- Coordinate with HR and management regarding staffing, payroll, and operational issues.
- Ensure all company policies and SOPs are followed.
Required Skills
- Strong leadership and team management skills.
- Excellent communication and customer service skills.
- Good problem-solving and decision-making ability.
- Basic knowledge of inventory management and reporting.
- Ability to work under pressure in a fast-paced environment.
- Proficiency in MS Excel and POS systems is an advantage.
Qualifications
- Graduate or equivalent qualification preferred.
- 2–5 years of experience in restaurant or hospitality management.
- Experience in QSR/Fast Food operations is preferred.
Key Performance Indicators (KPIs)
- Sales growth and target achievement.
- Customer satisfaction.
- Staff productivity and discipline.
- Inventory accuracy and wastage control.
- Food quality and hygiene compliance.
- Employee retention and training effectiveness.
- Overall restaurant profitability