Purpose of the PositionThe Restaurant Manager is responsible for overseeing the daily operations of a restaurant within a hospitality establishment. The role ensures excellent customer service, efficient staff management, profitable operations, and compliance with health and safety standards. Key ResponsibilitiesRestaurant OperationsManage the daily operations of the restaurant.Ensure high standards of food quality and customer service.Monitor cleanliness and presentation of the restaurant.Coordinate restaurant opening and closing procedures.Staff ManagementRecruit, train, supervise, and evaluate restaurant staff.Prepare staff schedules and duty rosters.Motivate employees and maintain teamwork.Ensure staff comply with company policies and service standards.Customer ServiceWelcome guests and ensure customer satisfaction.Handle customer complaints and resolve issues professionally.Monitor service quality and guest feedback.Financial ManagementMonitor restaurant sales and expenses.Assist with budgeting and cost control.Handle cash management and daily financial reporting.Monitor stock levels and order supplies when necessary.Health and SafetyEnsure compliance with food safety and hygiene regulations.Maintain health and safety standards in the restaurant.Conduct regular inspections and quality checks.Administration and ReportingPrepare operational reports and records.Maintain inventory and supplier records.Coordinate with kitchen and other departments.

Minimum Qualifications

• Diploma or Degree in Hospitality Management, Restaurant Management, or related field.
• Food safety certification is advantageous.

 
Experience

• 3–5 years’ experience in restaurant operations.
• Supervisory or management experience preferred.
• Experience in hotels, restaurants, resorts, or catering establishments.

 
Knowledge

• Restaurant operations and service standards.
• Food safety and hygiene regulations.
• Stock control and inventory management.
• Budgeting and cost control.
• Customer service practices.

Skills

• Leadership and staff management skills.
• Excellent communication and interpersonal skills.
• Problem-solving and conflict-resolution abilities.
• Financial and organisational skills.
• Customer service orientation.
• Ability to work under pressure.

 
Personal Attributes

• Professional and well-presented.
• Friendly and customer-focused.
• Responsible and reliable.
• Strong leadership qualities.
• Team-oriented and adaptable.

 
Working Conditions

• Shift work, including weekends and public holidays.
• Fast-paced restaurant environment.
• Long working hours during busy periods.