Manager

Job Summary Lead and manage restaurant operations by hiring and training staff, ensuring excellent customer service, controlling inventory and costs, maintaining compliance with health and safety standards, and driving marketing and financial performance. Responsibilities Hire, train, schedule, and supervise restaurant staff to maintain efficient operations Deliver high levels of customer satisfaction by resolving complaints and fostering positive relationships Manage food and beverage inventory by ordering supplies and controlling costs to optimize resources Oversee daily restaurant operations including opening and closing procedures and maintaining cleanliness Ensure compliance with health and safety regulations, food hygiene standards, and relevant laws Contribute to marketing initiatives by promoting the restaurant and developing customer attraction strategies Address and resolve staff conflicts, customer complaints, and operational challenges promptly Track expenses, monitor budgets, manage cash flow, and prepare reports on sales and key performance indicators Preferred competencies and qualifications Proven leadership experience in F&B or hospitality management Strong organizational, communication, and interpersonal skills demonstrated through managing teams and operations Proactive, customer-focused, and results-driven mindset applied to improving service and business outcomes Strong financial and operational understanding with expertise in budget and cost control