Restaurant Manager

Key Responsibilities:

1. Restaurant Operations

• Manage day-to-day restaurant operations, including opening, closing and shift management.
• Ensure adherence to company SOPs, operational processes and brand standards.
• Ensure smooth coordination between kitchen, counter, delivery and service teams.
• Maintain optimum service speed and operational efficiency.
• Ensure proper functioning and maintenance of restaurant equipment.

2. Sales & Business Performance

• Achieve monthly/annual sales and revenue targets.
• Analyse daily sales, average bill value, transactions and other store KPIs.
• Drive upselling, cross-selling and promotional initiatives.
• Identify opportunities to improve store sales and profitability.
• Monitor and act on business performance reports.

3. Team Management

• Lead, motivate and supervise restaurant staff.
• Prepare duty rosters and manpower deployment based on business requirements.
• Manage attendance, discipline and staff productivity.
• Train and coach team members on service, product, hygiene and SOPs.
• Support recruitment, onboarding and performance evaluation.
• Build a positive and performance-driven team culture.

4. Food Quality & Customer Experience

• Ensure consistent food quality, portion control and product presentation.
• Maintain high standards of customer service and guest satisfaction.
• Handle customer complaints and resolve escalations effectively.
• Monitor customer feedback and implement corrective actions.

5. Inventory & Cost Control

• Monitor inventory, stock levels and daily consumption.
• Control food cost, wastage, pilferage and operational expenses.
• Conduct regular stock audits and ensure accurate inventory records.
• Coordinate with procurement/vendors for timely availability of materials.
• Maintain appropriate par levels for food, packaging and consumables.

6. Cash & Financial Controls

• Ensure proper cash handling, billing and POS operations.
• Monitor daily cash reconciliation and deposits.
• Control revenue leakage and ensure adherence to financial controls.
• Review food cost, labour cost and other controllable expenses.

7. Hygiene, Safety & Compliance

• Ensure compliance with food safety, hygiene and sanitation standards.
• Conduct regular restaurant hygiene and safety checks.
• Ensure compliance with statutory requirements and internal audit standards.
• Maintain cleanliness of kitchen, dining/service areas, equipment and storage areas.

8. Reporting & Administration

• Prepare and review daily/weekly/monthly operational reports.
• Monitor key metrics such as sales, food cost, labour cost, wastage, customer complaints and productivity.
• Ensure all operational checklists and records are completed accurately.
• Coordinate with HR, Finance, Supply Chain, Marketing and Maintenance teams.