Restaurant Manager

Roles & Responsibilities

Job Summary

Oversee restaurant operations to deliver efficient service and high customer satisfaction. Lead and develop staff, manage resources, ensure compliance with safety standards, and support sales and inventory management to drive restaurant performance.

Responsibilities

• Lead daily restaurant operations to ensure smooth, efficient service delivery and customer satisfaction
• Manage and supervise front-of-house and kitchen teams to optimize performance and teamwork
• Develop staff schedules, assign duties, and monitor employee performance to maintain operational efficiency
• Maintain high standards of food quality, service, cleanliness, and customer experience
• Address customer enquiries, feedback, and complaints professionally to uphold service excellence
• Monitor daily sales, cash handling, expenses, and operational costs to support financial control
• Assist with inventory management by ordering and tracking food and beverage supplies to prevent shortages
• Ensure compliance with food safety, hygiene, and workplace safety standards to maintain a safe environment
• Coordinate with kitchen staff to ensure timely food preparation and delivery to customers
• Train, coach, and motivate staff to uphold service standards and enhance team capabilities
• Track staff attendance, punctuality, and overall performance to support workforce management
• Support implementation of promotions, sales strategies, and initiatives to boost restaurant revenue
• Prepare or assist in preparing daily operational and sales reports for management review
• Ensure proper opening and closing of the restaurant following company procedures
• Perform additional duties as assigned by management to support restaurant operations

Tell employers what skills you have

Leadership
Workplace Safety
Ensuring Customer Satisfaction
Restaurant Management
Food Safety Management
Excellence in Service
Feedback
Restaurant Operation
Food Service
Hospitality