Restaurant Manager

Key Responsibilities

• Manage daily restaurant operations including opening and closing procedures.
• Supervise kitchen and service staff and maintain discipline and teamwork.
• Ensure high standards of food quality, hygiene, and customer service.
• Handle customer complaints and feedback professionally.
• Monitor inventory, supplies, and vendor orders.
• Maintain cleanliness and compliance with food safety standards.
• Manage billing, cash handling, and daily sales reports.
• Recruit, train, and schedule staff shifts.
• Coordinate with suppliers and ensure timely delivery of ingredients.
• Work to improve sales and customer satisfaction.

Requirements

• 2–5 years experience in restaurant or hospitality management.
• Good leadership and staff management skills.
• Basic knowledge of inventory control and billing systems.
• Strong communication and customer service skills.
• Ability to work in fast-paced restaurant environments.
• Knowledge of food safety and hygiene standards.

Preferred Qualifications

• Experience managing a small or mid-size restaurant.
• Basic computer knowledge (Excel or POS system).
• Ability to manage local vendors and suppliers.