Restaurant Manager

Industry: Retails

Job Summary:

As the Restaurant Manager, you are responsible for the end-to-end operations of the restaurant, ensuring high standards in service, food quality, team performance, and customer satisfaction. You act as the primary on-site leader, aligning strategic goals with daily operations, while upholding the brand image and driving commercial success.

Key Responsibilities

Operations & Service Quality

• Oversee daily restaurant activities to maintain brand standards in service, cleanliness, and ambiance.

• Coordinate closely with kitchen leaders to ensure food quality, speed of service, and smooth guest flow.

• Monitor the floor during service, manage opening/closing routines, and ensure all service points function efficiently.

Guest Experience

• Create a warm and memorable dining experience for every guest.

• Handle complaints and special requests with professionalism and care.

• Promote upselling and personalized service to enhance customer loyalty and revenue.

• Collect and act on guest feedback to drive continuous improvement.

Business & Financial Performance

• Set sales targets, control costs (labor, food & beverage), and monitor key KPIs (e.g., table turnover, guest satisfaction).
• Analyze sales and performance variances to identify improvement areas.
• Support local marketing initiatives and identify ways to improve profitability.

Team Leadership

• Hire, train, and onboard staff in alignment with the brands values and service standards.
• Lead daily briefings, performance reviews, and motivate the team for high performance.
• Foster a positive team culture, ensure grooming and behavior meet brand expectations.

Procurement & Inventory

• Manage supplier relationships, pricing, and delivery schedules.
• Conduct inventory checks, minimize waste, and maintain accurate stock levels.

Compliance & Hygiene

• Ensure full compliance with food safety, hygiene, and HACCP protocols.
• Conduct regular audits and checks to maintain cleanliness and equipment safety.
• Liaise with maintenance and corporate teams for infrastructure upkeep and audit readiness.

Main requirements:

• Degree/Diploma in Hospitality, Hotel Management, or Business.
• 5-7 years of restaurant management experience, ideally in upscale or high-traffic settings (airports, hotels).
• Pre-opening experience is an asset.
• Strong leadership, guest-service orientation, and problem-solving skills.
• Fluent in English; other languages a plus.
• HACCP certification preferred.
• Proficient in POS systems, inventory tools, and MS Office (especially Excel).
• Comfortable with diverse teams and multicultural environments.