Job Summary:
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest service, productive team management, quality food standards, cost control, and achievement of sales and profitability targets.
Key Responsibilities:
- Manage daily restaurant operations and guest satisfaction.
- Supervise, train, and motivate restaurant staff.
- Monitor food quality, hygiene, and service standards.
- Control inventory, food cost, and operating expenses.
- Handle guest complaints and resolve issues promptly.
- Prepare staff schedules and ensure adequate staffing.
- Achieve sales targets and implement promotional activities.
- Ensure compliance with health, safety, and company policies.
Qualification: Bachelor’s degree/Diploma in Hotel Management or Hospitality.
Experience: 3–5 years of restaurant management experience, preferably in fine dining or hotels.