Restaurant Manager

Job Summary:

The Restaurant Manager will be responsible for the overall management of the F & B operations, overseeing both service and kitchen teams.The role requires strong planning, leadership, and strategic decision-making skills to ensure smooth operations, cost control, hygiene standards, and high-quality guest experience.

Key Responsibilities:

Overall F&B Operations Management

Oversee end-to-end restaurant operations, ensuring seamless coordination between service and kitchen teams to deliver consistent quality and efficiency.

Team Leadership & Work Allocation

Manage the entire F&B team by effectively dividing duties among service staff and kitchen personnel, ensuring optimal manpower utilization and productivity.

Planning & Strategic Decision-Making

Plan daily, weekly, and monthly operations, forecast requirements, and take strategic decisions to improve service standards, operational efficiency, and profitability.

Inventory, Costing & Hygiene Control

Monitor inventory levels, control food and operational costs, conduct regular stock checks, and ensure strict adherence to hygiene, safety, and training standards.

Qualification & Experience

Degree/Diploma in Hotel Management or Hospitality with a minimum of 5 years of experience in the hospitality industry, preferably in a managerial role.