Restaurant Manager

• Manage the outlet’s work schedules and allocate tasks to ensure smooth operations.

• Conduct regular inspections of the outlets to ensure hygiene, sanitation, and operational standards are maintained.

• Oversee food preparation, presentation, and storage, ensuring compliance with food safety, health, and regulatory requirements.

• Engage with guests to monitor food quality, service standards, and overall satisfaction.

• Monitor inventory levels, ensuring all food, beverage, and operational supplies are adequately stocked.

• Manage the outlet’s cash flow, process payments, and settle outstanding bills accurately.

• Resolve customer complaints professionally and escalate complex issues when necessary.

• Assist with stock-taking, beverage orders, and operational planning.

• Promote upselling initiatives to enhance revenue and guest experience.

• Ensure compliance with licensing, hygiene, health, and safety regulations at all times.

• Handle ad hoc tasks as needed to support the team and departmental objectives.

• Minimum of 2 years’ experience in a food and beverage operational management.

• Degree in Hospitality or related field is advantageous.

• Strong management, leadership, and team coordination skills.

• Excellent organizational and operational planning abilities.

• Effective communication and interpersonal skills.

• Computer literacy for scheduling, reporting, and inventory management.

• Ability to maintain service standards and operational efficiency under pressure.

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