Restaurant Manager

Responsible for managing the day-to-day restaurant and bar operations, leading the service team, maintaining excellent customer experience and operational standards, controlling costs, driving sales, and ensuring the outlet operates efficiently and profitably.

Oversee the daily operations of the restaurant to ensure smooth and efficient service.

Manage and supervise front-of-house and service staff, including scheduling, deployment, attendance, and performance.

Ensure high standards of customer service and handle customer feedback, complaints, and service recovery.

Monitor sales performance, operating costs, manpower costs, and profitability.

Manage inventory levels for food, beverages, consumables, and operating supplies.

Coordinate with the kitchen and bar teams to ensure timely service and product quality.

Ensure compliance with food safety, hygiene, licensing, workplace safety, and company procedures.

Conduct staff training and ensure employees understand service standards and operating procedures.

Assist with recruitment, onboarding, coaching, and performance management of employees.

Manage reservations, table arrangements, events, and peak-period operations.

Monitor cash handling, POS transactions, daily sales closing, and reconciliation.

Work with suppliers and vendors and coordinate deliveries when required.

Identify opportunities to improve sales, customer experience, productivity, and operational efficiency.

Support promotions, events, and marketing initiatives to increase customer traffic and revenue.

Maintain the restaurant's equipment, facilities, cleanliness, and overall presentation.

Prepare operational reports and provide updates to management on sales, manpower, issues, and improvement plans.