Restaurant Manager

Scope of Work Oversee daily restaurant operations and ensure smooth service delivery. Manage and supervise restaurant staff, including scheduling and performance monitoring. Maintain high standards of food quality, hygiene, cleanliness, and customer service. Handle customer inquiries, feedback, and complaints professionally. Monitor sales performance and implement initiatives to achieve revenue targets. Control labor, food, and operational costs to maximize profitability. Ensure compliance with company policies, food safety regulations, and local authorities' requirements. Train, coach, and develop team members to improve performance and productivity. Manage inventory, purchasing, and supplier relationships. Prepare operational reports and support business planning activities. Career Advisory Demonstrates strong operational management and leadership capabilities. Shows commitment to maintaining high customer service standards. Has the ability to lead and develop restaurant team members effectively. Encouraged to further strengthen financial management and business planning skills. Recommended to gain exposure to multi-outlet management and strategic operations. Well-positioned for future advancement to Senior Restaurant Manager, Area Manager, or Operations Manager roles. Supported by the company for continuous professional and leadership development. Who Interested Please drop a email: voyagetable@outlook.com