- Oversee and manage the daily operations of the restaurant.
- Ensure excellent customer service and guest satisfaction.
- Supervise, train, and motivate restaurant staff.
- Manage staff schedules, attendance, and overall performance.
- Monitor food quality, hygiene, cleanliness, and service standards.
- Handle customer complaints and resolve issues professionally.
- Coordinate with kitchen and service teams for smooth operations.
- Monitor inventory, stock levels, and wastage.
- Ensure compliance with company policies and food safety standards.
- Achieve sales targets and control operational costs.
- Prepare daily, weekly, and monthly operational reports.
Candidate Requirements:
- Minimum 3–5 years of experience as a Restaurant Manager or in a similar managerial role.
- Solid leadership and team-management skills.
- Excellent communication and customer-service skills.
- Good knowledge of restaurant operations and F&B; standards.
- Ability to work in a fast-paced environment and handle operational challenges.