Restaurant Manager

Qualifications
- Minimum 3–5 years of experience as a Restaurant Manager or in a similar leadership role.
- Strong leadership and team management skills.
- Solid knowledge of Food & Beverage operations and service standards.
- Experience in budgeting, cost control, inventory management, and revenue optimization.
- Excellent customer service and problem-solving skills.
- Good command of spoken and written English.
- Proficient in Microsoft Office and POS systems.
- Strong organizational, communication, and interpersonal skills.
- Able to work flexible hours, including weekends and public holidays.
- Self-motivated, responsible, and able to perform well under pressure.

Key Responsibilities
- Oversee the daily operations of the restaurant to ensure smooth and efficient service.
- Maintain high standards of food quality, service, cleanliness, and guest satisfaction.
- Lead, train, motivate, and evaluate the restaurant team.
- Monitor labor costs, food costs, and operating expenses to achieve financial targets.
- Handle guest feedback and resolve complaints in a professional manner.
- Coordinate with the Kitchen and other departments to ensure seamless operations.
- Manage staff schedules, inventory, purchasing, and stock control.
- Ensure compliance with company policies, hygiene standards, and health & safety regulations.
- Prepare operational reports and implement strategies to improve sales and overall performance.