Restaurant Manager

Roles & Responsibilities Restaurant Management Ensure smooth day-to-day restaurant operations and support the continued success of the business. Supervise and manage daily restaurant operations, including cash handling and cash management. Monitor, coach, and correct staff on service standards to ensure consistent service quality. People Management Build and maintain a positive team environment, foster teamwork to achieve shared goals, and actively listen to and address employees' feedback and needs. Prepare and manage staff duty rosters. Monitor employee attendance, punctuality, and disciplinary performance. Menu Execution & Food Production Propose and develop new menu items and promotional campaigns. Supervise all kitchen stations to ensure food is prepared according to established recipes, cooking procedures, and food hygiene and safety standards. Conduct final quality checks on completed dishes to ensure food quality and presentation meet menu standards. Provide regular training to staff on existing and newly introduced menu items. Quality Assurance & Control Ensure Standard Operating Procedures (SOPs) are regularly updated and consistently implemented. Maintain high standards of cleanliness, hygiene, and overall restaurant sanitation. Customer Service Handle customer enquiries, feedback, and complaints professionally. Ensure customer satisfaction by delivering an excellent dining experience.