Restaurant Manager

Responsibilities:

• Oversee daily restaurant operations, including opening/closing procedures, staffing, and scheduling.
• Ensure excellent customer service and resolve customer complaints professionally and efficiently.
• Maintain strict compliance with food safety, hygiene, and sanitation standards.
• Lead, train, and motivate team members to achieve performance goals and deliver exceptional service.
• Monitor inventory levels, order supplies, and manage stock to reduce waste.
• Analyze sales and financial performance; implement strategies to achieve revenue and profitability targets.
• Enforce company policies, health and safety regulations, and quality standards.
• Collaborate with area and regional management to align with corporate goals and initiatives.

Requirements:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum of 3-5 years of experience in a restaurant management or hospitality leadership role.
• Proven ability to lead and manage teams in a fast-paced environment.
• Excellent communication, problem-solving, and customer service skills.
• Strong understanding of food safety regulations and operational compliance.
• Proficiency in inventory management, cost control, and scheduling.
• Flexible to work evenings, weekends, and holidays as required.
• Familiarity with KFC operations or other QSR (Quick Service Restaurant) chains is an added advantage.