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. 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. · Foster a positive and collaborative work environment. · Ensure all employees adhere to company policies, quality standards, and F&B hygiene regulations. · Drive team initiatives and implement changes effectively. Adhering to Quality and Standards · Ensure strict compliance with all F&B hygiene policies, procedures, and health and safety regulations. Conduct regular inspections of the kitchen and service areas.