Restaurant Manager

The Restaurant Manager oversees daily operations to ensure smooth service, excellent guest experience, and strong financial performance. This role leads the team, maintains operational standards, and supports business growth through effective people and process management.Key ResponsibilitiesTeam Leadership & DevelopmentLead, coach, and motivate front- and back‑of‑house teams.Conduct briefings, performance discussions, and support continuous training.Guest ExperienceMaintain a welcoming environment and ensure high service standards.Handle guest concerns promptly and professionally.Daily Operations ManagementOversee service flow, food quality, cleanliness, and compliance with brand standards.Ensure adherence to health, food safety, and hygiene regulations.Financial PerformanceMonitor revenue, expenses, and profitability.Review financial reports and implement strategies to improve performance.Inventory & Supplier ManagementTrack inventory levels and place orders as needed.Maintain positive relationships with suppliers to ensure product quality and cost efficiency.Staff Training & RetentionDeliver onboarding and ongoing training.Support initiatives to reduce turnover and strengthen team engagement.Restaurant Standards & PresentationEnsure the dining area, kitchen, and facilities are clean, safe, and well‑maintained.Marketing & PromotionsSupport execution of marketing campaigns and local store promotions.Compliance & Audit ReadinessMaintain readiness for operational, safety, and hygiene audits.Implement corrective actions to improve scores and standards.Delivery & Online ReputationEnsure quick preparation for delivery orders.Monitor online reviews and respond appropriately to maintain the restaurant's reputation.QualificationsProven leadership experience in restaurant or hospitality management.Strong communication and people‑management skills.Solid understanding of restaurant operations, inventory, and financial management.Ability to multitask in a fast‑paced environment.Knowledge of food safety and hygiene standards.Flexibility to work shifts, weekends, and holidays.(Optional) Knowledge of the brand's cuisine or concept is an advantage.#J-18808-Ljbffr