Restaurant Manager

Overview

• Team Leadership & Development

• Lead, coach, and motivate front- and back-of-house teams.
• Conduct briefings, performance discussions, and support continuous training.
• Guest Experience
• Maintain a welcoming environment and ensure high service standards.
• Handle guest concerns promptly and professionally.

• Daily Operations Management

• Oversee service flow, food quality, cleanliness, and compliance with brand standards.
• Ensure adherence to health, food safety, and hygiene regulations.
• Financial Performance
• Monitor revenue, expenses, and profitability.
• Review financial reports and implement strategies to improve performance.

• Inventory & Supplier Management

• Track inventory levels and place orders as needed.
• Maintain positive relationships with suppliers to ensure product quality and cost efficiency.

• Staff Training & Retention

• Deliver onboarding and ongoing training.
• Support initiatives to reduce turnover and strengthen team engagement.

• Restaurant Standards & Presentation

• Ensure the dining area, kitchen, and facilities are clean, safe, and well-maintained.

• Marketing & Promotions

• Support execution of marketing campaigns and local store promotions.

• Compliance & Audit Readiness

• Maintain readiness for operational, safety, and hygiene audits.
• Implement corrective actions to improve scores and standards.

• Delivery & Online Reputation

• Ensure quick preparation for delivery orders.
• Monitor online reviews and respond appropriately to maintain the restaurant's reputation.

Qualifications

• Proven leadership experience in restaurant or hospitality management.
• Strong communication and people-management skills.
• Solid understanding of restaurant operations, inventory, and financial management.
• Ability to multitask in a fast-paced environment.
• Knowledge of food safety and hygiene standards.
• Flexibility to work shifts, weekends, and holidays.
• (Optional) Knowledge of the brand's cuisine or concept is an advantage.