Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent customer service, efficient staffing, high-quality food standards, and adherence to company policies. The role involves managing people, inventory, financial performance, and overall guest satisfaction.

Qualifications:

• Bachelor's Degree Holder
• Candidates must have a minimum of 1-2 years of restaurant management experience or as a Restaurant and Bar Manager.
• Fast food or quick service restaurant management experience is required.

Key Responsibilities:

• Supervise daily restaurant operations and ensure smooth workflow in all areas (kitchen, service, cashiering, and sanitation).
• Lead, train, schedule, and evaluate restaurant staff.
• Ensure excellent customer service and promptly resolve customer concerns or complaints.
• Maintain food quality, safety, cleanliness, and hygiene standards in compliance with company and government regulations.
• Food safety certifications must be obtained within 30 days of starting the position.
• Monitor inventory and coordinate purchasing of supplies, ingredients, and equipment.
• Manage cash handling, sales reports, and financial performance to meet revenue and cost targets.
• Implement company policies, standard operating procedures (SOPs), and promotional programs.
• Maintain equipment and facility in good condition and coordinate repairs when necessary.
• Coordinate with HR, Commissary, and Main Office for staffing, logistics, and operational needs.
• Uphold a positive work environment and motivate staff to achieve productivity and service goals.