Job Description & Requirements
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring high standards of food quality, customer service, and operational efficiency. This role involves managing staff, controlling costs, and maintaining compliance with local regulations.
Key Responsibilities:
Manage and oversee daily restaurant operations, including opening and closing procedures
Supervise, train, and schedule staff to ensure smooth operations
Ensure high standards of customer service and handle customer feedback or complaints professionally
Monitor food quality, hygiene, and safety standards in compliance with local regulations
Control operational costs, including food, labor, and inventory management
Work closely with the kitchen team to maintain menu quality and consistency
Prepare reports on sales, expenses, and overall business performance
Ensure proper maintenance of restaurant facilities and equipment
Implement marketing and promotional activities to drive business growth
Requirements:
Diploma or Degree in Hospitality, Business, or related field (preferred)
Minimum 3–5 years of relevant experience in F&B or restaurant management
Strong leadership and team management skills
Good communication and interpersonal skills
Ability to work in a fast-paced environment and handle pressure
Knowledge of food safety and hygiene standards
Basic financial and reporting skills
Working Hours:
5–6 days work week, including weekends and public holidays
Shift-based schedule as required by operations
Additional Notes:
The role requires hands-on involvement in daily operations
May be required to support multiple outlets if needed
