Restaurant Manager | start ASAP

Restaurant Manager – Job Role Overview

A Restaurant Manager oversees the daily operations of a restaurant, ensuring high standards of food, service, cleanliness, and overall guest satisfaction. They manage staff, handle budgets, enforce health and safety regulations, and work to maximize profitability.

• Operations Management
• Oversee daily restaurant operations
• Ensure smooth kitchen and front-of-house coordination
• Maintain high levels of food quality and presentation
• Monitor inventory and place orders for supplies
• Staff Management
• Recruit, train, and supervise restaurant staff
• Create and manage staff schedules
• Conduct performance reviews and provide coaching
• Foster a positive and productive team environment
• Customer Service
• Handle customer inquiries, complaints, and feedback
• Ensure excellent service standards
• Resolve any service or dining issues promptly
• Financial Oversight
• Monitor budgets and control costs (labor, food, waste)
• Analyze sales reports and identify opportunities to improve profits
• Manage cash handling and POS systems
• Compliance and Safety
• Enforce health and safety standards
• Ensure compliance with food hygiene regulations
• Maintain cleanliness and sanitation of the restaurant
• Skills and Qualifications
• Strong leadership and interpersonal skills
• Excellent communication and problem-solving abilities
• Customer-service orientation
• Financial literacy and business acumen
• Familiarity with restaurant management software (POS, inventory, etc.)
• Knowledge of food safety and health regulations

Education/Experience:

• Degree/diploma in hospitality, business, or related field preferred
• 2–5 years of experience in restaurant or hospitality management