Restaurant Manager

Responsibilities:

• Oversee daily restaurant operations to ensure smooth and efficient service
• Recruit, train, and manage restaurant staff to maintain high performance and professionalism
• Ensure outstanding customer service and handle complaints or feedback effectively
• Monitor food quality, hygiene, and safety standards in compliance with regulations
• Manage inventory, food costs, and supply orders to optimize budget and reduce waste
• Develop and implement strategies to increase revenue and improve customer retention
• Supervise cash handling, daily sales reports, and financial transactions
• Plan and execute promotional campaigns and special events
• Maintain strong relationships with suppliers, vendors, and stakeholders
• Ensure compliance with health and safety regulations and licensing requirements

Requirements:

• Bachelor’s Degree in Hospitality Management or related field (preferred)
• 2 - 3 years of experience in restaurant management
• Strong leadership, communication, and problem-solving skills
• Proven ability to manage budgets and financial reports
• Knowledge of food safety, hygiene, and health regulations
• Ability to work under pressure in a fast-paced environment
• Experience in marketing and customer relationship management is a plus.

Key Performance Indicators (KPIs)

• Customer Satisfaction: Maintain at least 90% positive ratings from customer reviews and feedback.
• Revenue Growth: Achieve monthly sales targets and increase revenue by at least 5% quarterly.
• Cost Control: Keep food costs below 30% of total revenue and minimize wastage.
• Staff Performance & Retention: Ensure at least 80% staff retention and conduct regular performance evaluations.
• Operational Efficiency: Maintain an average table turnover rate of 45 minutes and ensure minimal wait times.
• Hygiene & Safety Compliance: Pass all health inspections with 100% compliance with food safety regulations.
• Inventory Management: Reduce food and supply waste to below 5% through effective stock rotation.
• Profit Margins: Maintain a gross profit margin of at least 60%.
• Customer Retention: Increase repeat customers by 10% per quarter through promotions and quality service.
• Employee Training & Development: Ensure all staff complete training sessions and achieve 85%+ competency in service and food handling.