Department: Operations
Reporting To: General Manager / Operations Manager / Owner
Location: As per outlet requirement
Job Summary
The Restaurant Manager is responsible for overseeing the overall restaurant operations, ensuring exceptional guest experiences, maintaining service standards, managing the team, and achieving business targets while controlling costs and maximizing profitability.
Key Responsibilities
Operations Management
Manage day-to-day restaurant operations and ensure smooth service.
Maintain high standards of food quality, service, hygiene, and ambience.
Monitor opening and closing procedures of the outlet.
Ensure compliance with company SOPs and statutory regulations.
Guest Relations
Welcome and engage with guests to enhance their dining experience.
Address guest concerns, complaints, and feedback professionally.
Build solid relationships with regular and VIP guests.
Ensure consistent delivery of excellent hospitality standards.
Team Management
Recruit,
train, mentor, and supervise restaurant staff.
Prepare duty rosters and manage manpower efficiently.
Conduct regular briefings and performance evaluations.
Foster teamwork and maintain employee discipline and motivation.
Sales & Revenue
Drive sales through upselling and promotional activities.
Monitor daily sales performance and implement strategies to achieve targets.
Analyze reports related to revenue, covers, average spend, and guest feedback.
Coordinate with the marketing team for events and promotions.
Inventory & Cost Control
Monitor food and beverage costs and control wastage.
Oversee inventory management and stock audits.
Ensure proper ordering and vendor coordination.
Maintain optimal stock levels and reduce pilferage.
Financial Responsibilities
Handle petty cash, billing discrepancies, and daily cash reconciliation.
Review P&L; statements and identify prospects