RESTAURANT MANAGER

Role Overview

Restaurant Operations

• Manage service, staffing, guest relations, and overall restaurant operations.
• Coordinate service, kitchen, bar, and host teams.
• Monitor performance and implement improvements to efficiency and guest satisfaction.
• Handle guest feedback, complaints, special requests, VIPs, large groups, and special occasions.
• Maintain cleanliness, organization, and readiness of dining areas.
• Oversee staff scheduling, attendance, and productivity.
• Support inventory control, ordering, and cost management.
• Assist with special events, activations, and VIP services.

Operational Leadership

• Conduct daily briefings and service planning meetings.
• Monitor outlet KPIs and implement strategies to meet revenue and service targets.
• Prepare the outlet for internal audits, inspections, and brand evaluations.

Team Development

• Identify training needs and organize regular development sessions.
• Conduct performance reviews and set growth objectives for team members.
• Promote accountability, teamwork, and continuous improvement.

Guest Experience

• Analyze guest feedback and implement service enhancements.
• Develop guest engagement initiatives to build loyalty.
• Ensure seamless service delivery for VIPs, large groups, and special occasions.

Financial and Administrative Oversight

• Assist with budgeting, forecasting, and cost control initiatives.
• Review and approve daily reports, shift summaries, and operational checklists.
• Coordinate with finance and HR on payroll, compliance, and reporting.

Qualifications

• Minimum 5–7 years of restaurant management experience.
• Experience across varied restaurant concepts is preferred.
• Strong leadership, team management, communication, interpersonal, and organizational abilities.
• Understanding of food and beverage operations, guest service standards, and financial controls.
• Proficiency in POS systems and restaurant management software.
• Professional grooming and presentation.
• Flexibility to work shifts, weekends, and holidays.
• Ability to adapt to different outlet styles and service environments.

Physical Requirements

• Stand, walk, and move between service areas for extended periods.
• Perform physical tasks such as bending, reaching, and climbing stairs.
• Use manual dexterity to handle service tools, POS systems, and guest items.
• Work in indoor and outdoor environments depending on outlet location.

Standards and Compliance

• Follow company policies, grooming standards, hygiene protocols, and safety procedures.
• Maintain sanitation of bar areas and equipment.
• Report equipment malfunctions, safety hazards, and guest incidents promptly.
• Comply with internal controls and local laws regarding alcohol service.