Restaurant Manager

Roles & Responsibilities Lead and manage the daily operations of the restaurant to ensure smooth and efficient business operations. Prepare and monitor budgets, sales targets, operating costs, and overall financial performance. Maintain accurate financial records, sales reports, and business performance reports. Recruit, train, supervise, and evaluate restaurant staff. Prepare staff rosters and ensure sufficient manpower for daily operations. Handle employee concerns, workplace issues, and staff conflicts professionally. Ensure high levels of customer satisfaction and maintain good relationships with customers. Plan and review Bangladeshi food menus, pricing, food quality, and presentation together with the kitchen team. Manage inventory levels and arrange the purchase and ordering of food ingredients, beverages, and other supplies. Maintain good relationships with suppliers and monitor stock usage and wastage. Ensure compliance with food safety, hygiene, sanitation, environmental, and workplace safety requirements. Support the promotion and growth of the restaurant's authentic Bangladeshi cuisine and catering business. Monitor restaurant performance and recommend improvements to increase sales, customer satisfaction, and profitability. Work closely with the owners, management, kitchen, service, and operations teams to achieve business goals.