The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest service, operational efficiency, team development, and financial performance. This role requires strong leadership, attention to detail, and a commitment to delivering consistent, high-quality experiences to guests.
Key Responsibilities:
Guest Experience & Service Quality
- Lead the front-of-house team to deliver exceptional guest service.
- Resolve guest concerns promptly and professionally.
- Maintain a welcoming and polished atmosphere aligned with the brand.
Team Leadership & Staff Development
- Recruit, train, and mentor staff, ensuring service standards are upheld.
- Create and manage staff schedules based on operational needs.
- Conduct regular performance evaluations and coaching sessions.
Operations & Compliance
- Ensure all opening, closing, and service procedures are followed.
- Monitor cleanliness, hygiene, and safety standards in compliance with local regulations.
- Work closely with the kitchen and support teams to ensure smooth service flow.
Financial Performance
- Assist with budgeting, forecasting, and cost control.
- Monitor daily sales, average check, labor costs, and other KPIs.
- Manage inventory and place orders to ensure optimal stock levels.
Administration & Coordination
- Oversee reservation systems, guest feedback tools, and service reports.
- Liaise with marketing, events, and back-office teams to support promotions or private bookings.
- Ensure proper maintenance of POS systems and equipment.
Requirements:
- Proven experience as a Restaurant Manager or Assistant Manager in a high-standard restaurant.
- Strong leadership and people management skills.
- Excellent organizational and communication abilities.
- Knowledge of restaurant software (POS systems, reservation platforms, inventory tools).
- Ability to work flexible hours, including evenings, weekends, and holidays.
- Fluency in English; additional languages are a plus.
