Restaurant Manager

The Restaurant Manager is responsible for the overall profitability and smooth operation of the restaurant, ensuring exceptional customer experiences and efficient team management. This role encompasses a wide range of responsibilities, from strategic business operations to hands-on customer service and staff development. Role & Responsibilities Business Operations Manage daily operations, ensuring seamless service and efficient workflow. Monitor income and expenses, analyze financial performance, and implement strategies for improvement Manage inventory, including ordering, stock control, and minimizing waste Manage equipment maintenance and ensure proper functionality. Prepare and submit timely reports (daily, weekly, monthly) on sales, food cost, labor cost, and other key performance indicators. Conduct regular inspections of the kitchen and service areas. Customer Service Cultivate a customer-centric environment, prioritizing exceptional service and guest satisfaction. Proactively address customer feedback and resolve any issues promptly and professionally. Ensure consistent service quality and adherence to established etiquette standards. People Management Lead, motivate, and develop a high-performing team. Manage the recruitment, training, and performance evaluation of staff. Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations. Drive team initiatives and implement changes effectively. Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations. Skills/Qualifications: Minimum 4 years of relevant experience in managing F&B restaurants Willing to be involved in hands on operations Excellent communication and interpersonal skills Possess strong leadership qualities Able to work shift hours