The Restaurant Manager is responsible for overseeing daily café operations, ensuring excellent customer service, managing staff, and driving sales while maintaining quality and safety standards. This role requires strong leadership, organisational, and problem-solving skills.
Key Responsibilities:
1. Operations Management
- Oversaw daily café operations, ensuring efficiency and adherence to company policies.
- Maintain cleanliness, hygiene, and safety standards as per regulatory guidelines.
- Monitor inventory levels and coordinate with suppliers for timely stock replenishment.
- Ensure all equipment and facilities are properly maintained and functional.
- Monitor every employee while they serve guests.
2. Staff Management
- Recruited, trained, and supervised café staff.
- Create and manage work schedules to optimize productivity and minimize costs.
- Foster a positive work setting, encouraging teamwork and motivation.
3. Customer Service & Experience
- Ensure high levels of customer satisfaction through excellent service.
- Address customer inquiries, concerns, and complaints in a professional manner.
- Monitor and improve customer feedback through surveys and direct interactions.
- Background should be from F&B; Industry/Café services
- Excellent communication skills & Customer service skills
- Proficiency in POS system & basic financial management
4. Sales & Financial Management
- Monitored sales performance and developed strategies to increase revenue.
- Control costs, including labor, food, and supplies, to maximize profitability.
- Handling cash management, daily reconciliations, and banking transactions.
- Analyze sales reports and implement promotions or changes to boost business.
5. Marketing & Promotions
- Assist in planning and executing marketing initiatives to attract and retain customers.
- Coordinate with marketing teams for social media campaigns and in-store promotions.
- Build relationships with local businesses and the community to increase visibility.
Education :
- Bachelor’s degree in Hospitality Management, or related field (preferred but not mandatory).
- Minimum of 3-5 years of experience in a supervisory or managerial role in the F&B; industry.