Restaurant Manager

Position Overview

The Restaurant Manager will oversee the restaurant’s daily operations, focusing on customer service excellence, staff management, operational efficiency, and achieving financial objectives.

Primary Duties

• Ensure staff consistently deliver on the brand’s promise by providing superior guest experiences and internal customer service.
• Monitor and coach employees on guest interaction to enhance service skills.
• Address customer and internal complaints promptly and courteously, ensuring satisfactory resolutions.
• Operate the outlet with a goal to maximize profitability while upholding brand standards.
• Assist in preparing the Annual Business Plan and budget for the restaurant.
• Support business performance analysis and forecasting efforts alongside the General Manager of Hospitality.
• Manage financial targets and control costs using key performance indicators.
• Ensure compliance with company and regulatory policies regarding financial record-keeping and cash handling.
• Participate actively in weekly yield and revenue meetings to optimize pricing strategies and revenue.
• Identify and capitalize on marketing and promotional opportunities to increase outlet revenue.
• Collaborate to implement the Annual Marketing Plan for F&B operations.
• Manage restaurant operations to maintain excellence and quality in all areas.
• Work closely with consultant partners to execute the restaurant concept and fulfill brand expectations.
• Maintain cleanliness and orderliness of the outlet and surrounding areas.
• Prepare and manage staff schedules to meet operational needs efficiently.
• Adjust resourcing during busy periods to ensure smooth operations.
• Foster cooperation and flexibility between departments.
• Keep staff informed about seasonal and new menu items.
• Partner with the Head Chef/Executive Chef to optimize operations and monitor product quality.
• Implement and maintain quality control and regulatory compliance (including HACCP and health and safety standards).
• Oversee inventory management, ordering supplies as required and maintaining supplier relationships.
• Ensure maintenance of equipment, organizing timely technical support when needed.
• Set clear priorities and delegate responsibilities while monitoring and providing timely feedback on staff performance.
• Minimize waste, spoilage, and breakage to control costs effectively.
• Drive profitability through upselling opportunities.
• Ensure full adherence to company policies and procedures.
• Participate in food and beverage management meetings.
• Support banqueting and other activities as delegated.
• Cultivate a motivated, respectful, and cooperative work environment.
• Handle human resources matters such as leave, loans, and manpower planning.
• Assist in recruitment, selection, and orientation of outlet staff.
• Ensure staff punctuality, professional appearance, and hygiene standards are met.
• Promote staff development via training, coaching, mentoring, and performance reviews.
• Plan and conduct effective training programs.
• Enforce compliance with company and local policies including health, safety, and security standards.
• Maintain professional knowledge by participating in required training and staying updated on industry trends.

Qualifications and Attributes

• A degree or relevant certification in hospitality is preferable.
• Minimum of six years' relevant experience in hospitality or restaurant management.
• Proficient computer skills including Microsoft Word, Excel, PowerPoint, and ERP systems.