Restaurant Manager

Role Summary:

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring excellent guest experience, efficient team management, sales growth, and adherence to company standards.

Key Responsibilities:

• Manage daily restaurant operations, including opening, closing, and shift execution.
• Ensure high standards of guest service and resolve customer concerns promptly.
• Monitor sales, labor cost, food cost, and overall outlet profitability.
• Lead, train, motivate, and schedule restaurant staff.
• Ensure compliance with hygiene, food safety, and company SOPs.
• Maintain inventory controls and coordinate with kitchen and supply chain teams.
• Monitor service quality, product consistency, and outlet cleanliness.
• Achieve sales targets and drive local store marketing initiatives.
• Prepare daily, weekly, and monthly operational reports.

Requirements:

• 3–8 years of experience in restaurant, QSR, café, or hospitality operations.
• Strong leadership, communication, and problem-solving skills.
• Good understanding of P&L, food cost, labor cost, and inventory management.
• Ability to manage teams and deliver exceptional guest experiences.
• Proficient in POS systems and basic reporting tools.

KPIs:

• Sales Growth
• Guest Satisfaction Scores
• Food Cost & Labor Cost Control
• Outlet Profitability
• Team Retention & Training Compliance
• Hygiene & Audit Scores