Restaurant Manager

About the role

Team Leadership & Development Recruit, train, schedule, and supervise front-of-house and kitchen staff. Establish clear performance expectations, provide mentorship and address employee concerns to foster a positive and productive work environment. Operational Management Oversee daily restaurant operations to ensure smooth service flow, exceptional food quality, and outstanding guest experiences. Financial Management Assist in budget planning and financial oversight by monitoring expenses, controlling costs, and identifying opportunities to maximize profitability. Menu Development & Profitability Collaborate with chefs on menu planning, pricing strategies, and cost analysis to balance customer satisfaction with business objectives. Recommend adjustments to improve revenue and profitability. Inventory & Cost Control Monitor food preparation, inventory levels, and portion control to minimize waste while maintaining quality standards. Regulatory Compliance Ensure compliance with all health, safety, sanitation, and liquor licensing regulations. Maintain a safe and legally compliant operating environment for guests and employees. Marketing & Business Development Support marketing campaigns, promotional activities, special events, and community engagement initiatives to increase brand awareness and drive revenue. Guest Experience & Restaurant Ambience Maintain high standards of cleanliness, presentation, and atmosphere, including dining room setup, lighting, music, and overall guest comfort. Cross-Functional Support Demonstrate flexibility by supporting all areas of restaurant operations when needed and continuously seeking opportunities to enhance efficiency, service quality, and customer satisfaction. Job Requirements Minimum 5 years of experience in the Food & Beverage industry, with previous supervisory or management experience preferred. Strong leadership capabilities with excellent interpersonal, communication, and team management skills. Ability to manage multiple priorities effectively in a fast-paced and dynamic operating environment. Flexible and willing to work split shifts, weekends, and public holidays in accordance with business and operational requirements. Sound knowledge of food safety, hygiene, sanitation, and health regulations within the F&B industry. Strong problem-solving and decision-making skills, with the ability to respond effectively to operational challenges.

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