Duties and Responsibilities

Operations Management

• Oversee day-to-day restaurant operations to ensure smooth functioning across all departments, including dining service, front desk, housekeeping (if applicable), and kitchen.
• Monitor cleanliness, ambiance, and overall appearance of the restaurant to maintain high standards.
• Ensure the restaurant complies with all health, safety, sanitation, and licensing requirements.

Staff Supervision & Training

• Recruit, train, supervise, and evaluate restaurant staff, including waiters, hosts, cleaners, kitchen staff, and front desk personnel.
• Foster a positive working environment that promotes teamwork, accountability, and high performance.
• Conduct regular staff meetings to communicate service expectations, address challenges, and share updates.

Customer Service & Guest Relations

• Ensure all guests receive outstanding service and memorable dining experiences.
• Handle guest complaints, feedback, and special requests with professionalism and efficiency.
• Monitor customer satisfaction and implement service improvement initiatives where necessary.

Food & Beverage Oversight

• Coordinate closely with chefs and kitchen staff on menu planning, specials, portion control, and food quality.
• Supervise food presentation, portion sizes, and timing of food service to ensure quality and consistency.
• Ensure compliance with food safety standards and kitchen hygiene protocols.

Inventory & Cost Control

• Monitor stock levels of food, beverages, cleaning supplies, linens, and other essentials; place orders as needed.
• Minimize waste and manage usage of resources to ensure cost-efficiency.
• Keep accurate records of stock usage, supplier invoices, and delivery schedules.

Financial Management

• Assist in setting daily and monthly sales targets and monitor performance against goals.
• Review financial reports, including daily sales, labor costs, and expenditure, and implement corrective measures if needed.
• Ensure that cash handling, billing, and POS operations are performed accurately and securely.

Scheduling & Time Management

• Prepare staff duty rosters to ensure sufficient coverage during peak and off-peak hours.
• Track attendance and approve leave requests while maintaining operational efficiency.
• Manage shift changes and provide support in busy periods when required.

Marketing & Promotions Support

• Collaborate with the marketing team or owners to implement in-house promotions and events to drive sales.
• Monitor customer response to promotions and give feedback for improvement.

Maintenance & Facilities Management

• Ensure all equipment, furniture, and facilities are well-maintained and fully functional.
• Coordinate with maintenance personnel or external service providers for repairs and upkeep.

Reporting & Compliance

• Submit regular reports on sales, customer feedback, staff performance, and operational challenges.
• Ensure the restaurant complies with labor laws, food safety regulations, and workplace standards.

Key Requirement Skills And Qualification

• Degree or Diploma in Hospitality Management or a related field
• Minimum of 4 years of proven experience as a hotel or restaurant manager
• Strong knowledge of restaurant operations, including front office, housekeeping, and food & beverage management
• Ability to multitask and work under pressure in a fast-paced environment
• Excellent communication, leadership, and interpersonal skills
• Proficient in MS Office and POS systems (added advantage)
• Strong problem-solving skills and attention to detail
• Flexible with working hours, including weekends and holidays