Job Role Summary:

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant to ensure smooth functioning, customer satisfaction, profitability, and compliance with health and safety standards.

Key Responsibilities:

• Oversee daily restaurant operations (kitchen, dining, and takeaway).
• Manage and schedule restaurant staff, including hiring and training.
• Ensure high standards of customer service and handle customer complaints.
• Monitor food quality, hygiene, and cleanliness standards.
• Control inventory and order supplies.
• Track sales, expenses, and prepare financial reports.
• Plan and implement marketing or promotional activities.
• Ensure compliance with health and safety regulations.

Key Skills:

• Leadership and team management
• Customer service excellence
• Budgeting and cost control
• Problem-solving and conflict resolution
• Time management and multitasking
• Knowledge of POS and restaurant software