Restaurant Manager

We are recruiting for a Restaurant Manager to oversee the daily operations of the restaurant, ensuring exceptional customer service, efficient staff management, cost control, and consistent delivery of high-quality food and beverage standards. The role focuses on driving profitability while creating a positive guest experience and a motivated team culture.

SCOPE OF WORK

Operations Management

• Manage day-to-day restaurant operations to ensure smooth and efficient service
• Ensure compliance with health, safety, hygiene, and food safety regulations
• Maintain high standards of cleanliness, presentation, and food quality
• Monitor opening and closing procedures, stock levels, and cash handling

Customer Experience

• Deliver outstanding customer service and resolve guest complaints professionally
• Ensure consistent guest satisfaction and brand standards
• Build strong relationships with regular customers and the local community

Staff Management & Leadership

• Recruit, train, schedule, and manage restaurant staff
• Lead, motivate, and develop team members to achieve high performance
• Conduct performance reviews and manage disciplinary procedures where required
• Foster a positive, inclusive, and high-energy work environment

Financial & Commercial Management

• Control costs, budgets, and labour expenses to maximise profitability
• Monitor sales performance, KPIs, and profit margins
• Manage inventory, supplier relationships, and stock ordering
• Prepare reports on sales, labour, and operational performance

Marketing & Business Development

• Implement promotions, events, and local marketing initiatives
• Collaborate with management on strategies to increase revenue and footfall
• Ensure effective upselling and service-driven sales

MINIMUM REQUIREMENTS

• Minimum 3–5 years’ experience in a restaurant management or senior supervisory role
• Proven experience managing teams in a fast-paced food & beverage environment
• Strong understanding of food & beverage operations, ideally kitchen management
• Sound knowledge of health, safety, and food hygiene standards
• Financial acumen with experience in budgeting and cost control

SKILLS & COMPETENCIES

• Strong leadership and people-management skills
• Excellent communication and interpersonal abilities
• Customer-focused with a hands-on management style
• Strong problem-solving and decision-making skills
• Ability to work flexible hours, including weekends and public holidays
• High levels of organisation and attention to detail

Qualifications (Preferred)

• Diploma or Degree in Hospitality Management or related field
• Food Safety and Hygiene certification

Key Performance Indicators (KPIs)

• Customer satisfaction and service quality
• Staff retention and performance
• Sales growth and profitability
• Cost and inventory control
• Compliance with operational and safety standards