Restaurant Manager

Description:

• Oversee the daily operations of the restaurant
• ensuring smooth service across dining areas and bar (if applicable).
  – Prepare and manage the restaurant’s budget
• including forecasts
• cost controls
• and expense monitoring.
  – Monitor revenue performance and identify opportunities to increase sales and profitability.
  – Lead
• train
• and motivate the restaurant team to deliver high-quality guest service.
  – Ensure compliance with company policies
• local regulations
• hygiene requirements
• and safety standards.
  – Maintain high standards of food quality
• service excellence
• and overall guest satisfaction.
  – Coordinate with the kitchen
• bar
• and other departments to ensure seamless operations and effective communication.
  – Handle guest feedback and resolve issues promptly to enhance the dining experience.

Qualifications:

• Minimum 3–5 years of experience in restaurant or F&B operations
• with at least 1–2 years in a supervisory or managerial role.
  – Strong leadership and people-management skills with the ability to motivate and develop a team.
  – Excellent knowledge of restaurant operations
• service standards
• and customer experience management.
  – Strong financial and analytical skills
• including budgeting
• forecasting
• and cost control.
  – Ability to work under pressure
• solve problems
• and make quick decisions.
  – Excellent communication and interpersonal skills.
  – Proficiency in POS systems
• basic computer applications
• and operational reporting.
  – Strong commitment to hygiene
• safety
• and regulatory compliance.

Education:

Bachelor

Years of experience:

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