Restaurant Manager

Job Summary The Restaurant Manager will lead day-to-day operations, ensure excellent customer service, and manage a high-performing team.

The Restaurant Manager will be responsible for maintaining quality standards, optimizing operational efficiency, and driving profitability.

Key Responsibilities Oversee daily restaurant operations, including staffing, inventory, and customer service.

Ensure compliance with health, safety, and sanitation standards.

Recruit, train, schedule, and supervise staff members.

Monitor food quality and service standards to ensure customer satisfaction.

Manage budgets, labor costs, and profitability targets.

Maintain accurate records for payroll, inventory, and sales reporting.

Resolve customer complaints and handle service recovery professionally.

Coordinate with vendors and suppliers for timely deliveries and cost control.

Implement company policies and procedures consistently across all shifts.

Lead by example to foster a positive and productive team culture.

Requirements Strong leadership, organizational, and decision-making skills.

Excellent customer service and communication abilities.

Proficient with POS systems, scheduling software, and basic financial reporting.

Ability to work flexible hours, including evenings, weekends, and holidays.

Preferred Qualifications Experience in fast-casual or casual dining restaurants.

ServSafe or local food safety certification.

Knowledge of local labor laws and HR practices.

Please send your resume/CV