Restaurant Manager
📣 Job AdNewPremium Food Company Ltd.
Full-time
Job Purpose
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring excellent guest satisfaction, efficient service, high-quality food standards, and profitable performance. The role leads the restaurant team to deliver exceptional dining experiences while maintaining compliance with company policies and local regulations.
Key Responsibilities
Operations Management
- Manage daily restaurant operations to ensure smooth and efficient service.
- Ensure food quality, presentation, and service meet brand and company standards.
- Monitor cleanliness, hygiene, and safety across all areas of the restaurant.
Guest Experience
- Ensure exceptional customer service and handle guest feedback, complaints, and special requests professionally.
- Build strong guest relationships to encourage repeat business.
- Monitor customer satisfaction and implement service improvements.
Team Leadership & Staffing
- Recruit, train, schedule, and supervise restaurant staff.
- Conduct performance evaluations and provide coaching and development.
- Foster a positive work culture and ensure high employee engagement.
Financial & Cost Control
- Manage budgets, control labor and food costs, and achieve revenue targets.
- Monitor inventory levels, ordering, and stock rotation.
- Analyze sales reports and KPIs to improve profitability.
Compliance & Standards
- Ensure compliance with food safety, hygiene (HACCP), and local regulations.
- Implement and monitor SOPs, policies, and brand standards.
- Support audits, inspections, and corrective actions.
Marketing & Sales Support
- Support promotions, special events, and marketing initiatives.
- Collaborate with management on menu development and pricing strategies.
Qualifications & Experience
- Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
- Minimum 5 years of experience in Food & Beverage operations, with at least 2–3 years in a supervisory or managerial role.
- Strong knowledge of restaurant operations, service standards, and food safety regulations.
- Experience in casual dining, fine dining, or QSR environments is an advantage.
2-5 years
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