Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure excellent customer service, efficient operations, and profitability. This role involves supervising staff, managing inventory, maintaining quality standards, and implementing marketing and sales strategies to achieve business goals.

Key Responsibilities :

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

Manage staff performance, schedules, and training to maintain a productive and motivated team.

Ensure customer satisfaction by providing high-quality food, service, and cleanliness.

Handle customer feedback, complaints, and special requests professionally.

Oversee inventory management, ordering, and cost control to minimize waste and maximize profit.

Monitor sales and expenses to achieve financial targets.

Implement marketing strategies and promotional activities to attract and retain customers.

Ensure compliance with health, safety, and sanitation standards.

Prepare operational and financial reports for management review.

Qualifications :

Bachelor’s degree in Hospitality Management, Business Administration, or a related field.

At least 2–3 years of experience in restaurant or food & beverage management.

Strong leadership, communication, and organizational skills.

Excellent problem-solving and decision-making abilities.

Ability to work under pressure and handle fast-paced environments.

Knowledge in inventory management, cost control, and customer service operations.