Reports To:

The Restaurant General Manager will report to the Head of Operation.

Job Overview:

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring that the establishment operates efficiently and profitably. This role includes managing staff, maintaining high standards of food quality and customer service, and ensuring compliance with health and safety regulations. The Restaurant Manager is also responsible for financial management, including budgeting, cost control, and revenue maximization

Key Responsibilities:

Operational Management:

• Oversee day-to-day restaurant operations to ensure smooth and efficient service.


• Coordinate with back-of-house and front-of-house staff to ensure timely and quality service.


• Ensure that all food and beverage items are prepared and served according to the restaurant's standards.

Staff Management:

• Training employees on proper food safety and sanitation procedures to ensure compliance with regulatory bodies.


• Training new and existing restaurant staff on company procedures in relation to the restaurants.


• Make sure that all new employees at the restaurants receive the appropriate orientation and training according to company guidelines.


• In collaboration with HR, manage staff schedules to ensure that restaurants have adequate staff at all times.


• In collaboration with HR, review the performance of restaurant staff as per company calendar.


• Monitor cash handling procedures in all branches to curb theft and mismanagement.


• Handle disciplinary actions and resolve conflicts within the team.

Customer Service:

• Ensure that customers receive excellent service and resolve any complaints or issues that arise.


• Monitor customer feedback and implement improvements as necessary.


• Foster a welcoming and friendly atmosphere for guests.

Financial Management:

• Manage the restaurant’s budget and ensure financial targets are met.


• Monitor and control inventory, ordering supplies as needed while minimizing waste.


• Analyze sales figures and implement strategies to increase profitability.


• Strategize sales and marketing plans to drive revenue into the restaurant.

Compliance and Safety:

• Ensure compliance with health, safety, and sanitation regulations.


• Maintain all necessary licenses and permits, including food handler’s permits.


• Conduct regular inspections to ensure the restaurant meets all regulatory requirements.

Marketing and Promotions:

• Study market trends and competitors’ strategies to obtain added advantage.


• Contribute to the company's marketing efforts by developing strategies that are aimed at attracting new clients and retaining existing ones.

Inventory and Supply Chain Management:

• Monitor inventory levels and order supplies as needed.


• Manage food and beverage costs to maximize profitability.

Menu Development:

• Work with the head chef to develop and update the menu.


• Analyze customer preferences and sales data to determine which items should be added, removed, or promoted.

Technology and Systems Management:

• Oversee the use of POS (Point of Sale) systems and ensure accurate transaction records.


• Implement and manage reservation systems, customer feedback systems, and other technology solutions.

Reporting:

• Prepare regular reports on operations, sales, and staff performance.


• Present regular reports to the Head of Operation.

Qualifications:

• Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).


• Experience: Minimum of 3-5 years of experience in restaurant management or a similar role.


• Skills:
  
  
  
  • Strong leadership and team management skills.
  
  
  • Excellent communication and interpersonal skills.
  
  
  • Financial acumen with experience in budgeting, cost control, and financial reporting.
  
  
  • Knowledge of health, safety, and sanitation regulations.
  
  
  • Ability to work under pressure and handle multiple tasks simultaneously.
  
  
  • Proficiency in restaurant management software and POS systems.
  
  
  
  

Working Conditions:

• Ability to work in a fast-paced environment.


• Availability to work evenings, weekends, and holidays as required.


• Physical ability to stand for extended periods and lift moderate weights.