A Restaurant Manager oversees the daily operations of a food service establishment to ensure profitability, efficiency, and high customer satisfaction. They lead both front-of-house and back-of-house teams while managing financial performance.
- Team Leadership: Recruit, train, schedule, and supervise servers, hosts, and kitchen staff.
- Customer Service: Ensure high-quality service, handle guest complaints, and maintain a welcoming atmosphere.
- Financial Management: Manage operational budgets, track daily sales, and control labour and food costs.
- Inventory Control: Order food, beverages, and supplies while minimising waste and tracking stock levels.
- Safety & Compliance: Enforce food safety regulations, health codes, and alcohol service laws strictly.
Job Requirements
- Experience: 2–5 years of restaurant management or supervisory hospitality experience.