Restaurant Manager

Operations Management • Oversee the day-to-day operations of the restaurant. • Ensure smooth opening and closing procedures. • Maintain high standards of food quality, presentation, and customer service. • Ensure compliance with health, safety, and food hygiene regulations. • Resolve customer complaints promptly and professionally. Staff Management • Recruit, train, supervise, and evaluate restaurant staff. • Prepare staff schedules and manage attendance. • Foster a positive and productive work environment. • Conduct regular team meetings and performance reviews. Customer Service • Deliver an outstanding dining experience for all guests. • Build strong customer relationships and encourage repeat business. • Handle customer feedback and implement improvements where necessary. Financial Management • Monitor daily sales and expenses. • Manage restaurant budgets and control operational costs. • Oversee cash handling and daily financial reconciliations. • Analyze sales reports and implem

• Leadership and people management • Customer service excellence • Problem-solving and decision-making • Financial and budget management • Inventory control • Time management • Conflict resolution • Organizational skills • Attention to detail • Ability to work under pressure

• Diploma or Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred). • Minimum of 3 years' experience in restaurant management or hospitality. • Strong leadership and team management skills. • Excellent communication and interpersonal skills. • Good financial and business management skills. • Proficiency in Microsoft Office and Point of Sale (POS) systems. • Ability to work flexible hours, including evenings, weekends, and public holidays.