Operations Manager - Restaurants

Job Summary

The Restaurant Manager will be responsible for the overall day-to-day operations of the restaurant, ensuring smooth service, effective staff management, customer satisfaction, cost control, hygiene standards, and achievement of sales and operational targets.The role requires a hands-on manager who can coordinate front-of-house and kitchen operations, manage employees across shifts, resolve customer concerns, maintain operational discipline, and ensure compliance with company procedures.Key ResponsibilitiesManage the complete day-to-day operations of the restaurant.

• Supervise restaurant staff including servers, kitchen staff, billing staff, housekeeping, and security personnel.
• Prepare duty rosters and ensure adequate manpower availability across all shifts.
• Monitor employee attendance, punctuality, grooming, discipline, and performance.
• Coordinate between kitchen, service, billing, housekeeping, and other operational teams.
• Ensure timely opening and closing of the restaurant and completion of daily operational procedures.
• Monitor customer service standards and promptly address customer complaints or service issues.
• Maintain food quality, presentation, cleanliness, hygiene, and overall restaurant standards.
• Monitor daily sales, billing, cash handling, discounts, void bills, and closing reports.
• Verify stock consumption, purchases, wastage, and inventory levels.
• Coordinate with vendors and internal departments for required supplies and operational support.
• Control food wastage, operational expenses, and unnecessary costs.
• Support recruitment, onboarding, training, and performance management of restaurant employees.
• Identify manpower shortages and coordinate with HR for replacements or additional staffing.
• Conduct regular staff briefings and communicate operational instructions clearly.
• Ensure compliance with food safety, hygiene, statutory, and company requirements.
• Maintain proper documentation relating to staff, stock, purchases, complaints, maintenance, and daily operations.
• Report operational issues, manpower changes, incidents, and significant customer concerns to management.
• Coordinate maintenance and repair requirements to ensure uninterrupted restaurant operations.
• Work towards achieving restaurant sales, profitability, customer satisfaction, and operational efficiency targets.

Required Qualifications & Experience

• Diploma / Degree in Hotel Management, Hospitality Management, Business Administration, or a related field preferred.
• Minimum 3–5 years of experience in restaurant or hospitality operations, preferably with experience independently managing a restaurant or outlet.
• Strong understanding of restaurant service, kitchen coordination, billing, inventory, and staff management.
• Experience managing multi-shift restaurant operations will be preferred.
• Required SkillsStrong leadership and team-management skills.
• Good communication and interpersonal abilities.
• Customer-service orientation.
• Ability to handle staff conflicts and operational pressure.
• Knowledge of restaurant billing and POS systems.
• Basic understanding of inventory and cost control.
• Problem-solving and decision-making ability.
• Strong organizational and reporting skills.
• Ability to work flexible shifts, weekends, and holidays as required.