The Restaurant Manager is responsible for overseeing the efficient day-to-day operations of the restaurant, ensuring high standards of food quality, customer satisfaction, and team performance. This role involves leading the team, managing financial objectives, and maintaining compliance with health and safety regulations.

Key Responsibilities:

• Oversee daily operations, including food preparation, service quality, and customer satisfaction.
• Lead and motivate restaurant staff to deliver exceptional customer experiences.
• Manage inventory, including ordering supplies, monitoring stock levels, and minimizing waste.
• Ensure adherence to health, safety, and sanitation standards.
• Monitor financial performance, including budgeting, cost control, and revenue tracking.
• Develop and implement strategies to increase sales and profitability.
• Train, mentor, and develop staff to improve service and operational efficiency.
• Handle customer complaints and resolve issues promptly and professionally.
• Maintain accurate records, including sales, expenses, payroll, and inventory reports.
• Collaborate with the Area Manager to implement marketing initiatives and promotional activities.
• Schedule shifts, manage staff attendance, and conduct performance evaluations.
• Ensure compliance with company policies and industry regulations.

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Proven experience as a Restaurant Manager or Assistant Manager in the food and beverage industry.
• Strong leadership and interpersonal skills.
• Knowledge of food safety regulations and best practices.
• Ability to work flexible hours, including weekends and holidays.
• Valid food handler’s certification (if applicable).