Restaurant Manager

Description

Oversee restaurant operations, lead the service team, manage P&L and inventory, ensure compliance, and deliver exceptional guest experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Oversee daily restaurant operations including opening, service, and closing procedures - Maintain food and beverage quality, presentation, and consistency - Coordinate between front-of-house and back-of-house teams - Ensure cleanliness, safety, and compliance with health regulations - Lead, motivate, and manage service team - Recruit, train, and develop team members - Prepare and manage staff rosters and schedules - Conduct performance reviews and provide feedback - Monitor daily sales, expenses, and overall profitability - Manage ordering, inventory levels, and stock rotation - Implement cost control measures to meet budget targets - Ensure all guests have an exceptional dining experience - Address and resolve customer complaints promptly - Foster a customer-focused culture among staff - Gather customer feedback and implement improvements - Support promotions, special events, and marketing campaigns - Monitor market trends and competitor activities - Ensure adherence to company policies, brand standards, and procedures - Maintain accurate records (attendance, safety checks, reports) - Comply with licensing, hygiene, and safety regulations

Qualifications and Requirements

- Minimum 1 year of experience as a Restaurant Manager - Strong leadership and staff management skills - Experience in financial management and inventory control - Customer service-oriented with problem-solving abilities - Knowledge of compliance, health, and safety standards

Working Condition

Working hours

Full-time, retail working hours