Job Title: Restaurant Manager
Job Responsibilities:
- Oversee the daily operations of the restaurant to ensure smooth functioning and excellent guest experience.
- Manage Front of House (FOH) and Back of House (BOH) teams, ensuring high standards of service and food quality.
- Develop and implement operational policies and procedures to maximize efficiency and profitability.
- Monitor staff performance, conduct training, and ensure compliance with company standards.
- Handle guest feedback and resolve complaints promptly and professionally.
- Manage inventory, stock control, and coordinate with vendors for timely supply of materials.
- Prepare and monitor budgets, sales targets, and cost controls to achieve business goals.
- Ensure compliance with health, hygiene, and safety regulations.
- Support recruitment, scheduling, and payroll coordination of restaurant staff.
- Collaborate with marketing teams to execute promotions and events that drive footfall and sales.
Qualifications & Skills:
- Bachelor's degree or diploma in Hospitality Management or related field.
- Minimum 35 years of experience in restaurant operations or hospitality management.
- Strong leadership, communication, and problem-solving skills.
- Ability to multitask and thrive in a fast-paced environment.
- Excellent customer service orientation and attention to detail.
