Restaurant Manager

The position is also responsible for driving team productivity, maintaining compliance with company policies and health and safety standards, managing costs and inventory, and creating a positive dining experience that supports customer satisfaction and business growth.

Key Responsibilities:

• Oversee and coordinate daily restaurant operations
• Ensure high standards of customer service and guest satisfaction at all times
• Monitor staff performance and provide guidance, coaching, and support for continuous improvement
• Manage staff scheduling, attendance monitoring, and shift operations
• Handle customer inquiries, complaints, and feedback in a professional and timely manner
• Ensure compliance with company standards, food safety protocols, and sanitation regulations
• Coordinate with kitchen and service teams to ensure timely, accurate, and quality service delivery
• Manage inventory levels and oversee ordering of supplies as needed
• Support training and onboarding of new team members
• Enforce company policies and procedures while promoting workplace discipline and accountability

Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or related field
• At least 3 years of managerial experience in restaurant or food service management
• Proficiency in Microsoft Office (Excel, Word), POS/reporting systems and familiarity with inventory management systems
• Knowledge of food safety systems and sanitation standards
• Ability to handle customer escalations and crisis situations effectively
• Willingness to work on shifting schedules, weekends, and holidays
• Strong leadership and team management skills
• Strong communication and interpersonal skills