Key Responsibilities:
- Oversee the day-to-day operations of the restaurant outlet
- Manage and lead a team of service and kitchen staff
- Ensure high standards of food quality, service, cleanliness, and customer satisfaction
- Handle customer feedback and resolve complaints professionally
- Monitor stock levels, place orders, and manage inventory
- Create and manage staff schedules and training plans
- Ensure compliance with health, safety, and hygiene regulations
- Work closely with the head chef and other departments to improve operations
- Manage budgets and control costs to meet financial targets
Job Requirements:
- Proven experience as a Restaurant Manager or Assistant Manager (min. 2-3 years)
- Strong leadership, communication, and interpersonal skills
- Ability to work in a fast-paced environment
- Good understanding of restaurant operations, POS systems, and basic accounting
- Customer-focused mindset with excellent problem-solving skills
- Diploma or Degree in Hospitality Management or related field preferred