Restaurant Manager

Roles & Responsibilities

Responsibilities : Team Management :

Hire, train, schedule, and support the team — from service staff to kitchen crew. Set clear expectations, help staff grow, and handle any issues that come up.

Daily Operations :

Keep the restaurant running smoothly by planning ahead, solving problems quickly, and making sure service and food quality stay top-notch.

Budget & Finances :

Help manage the budget, track expenses, and find ways to boost profits. Keep an eye on costs and take action if things go off track.

Menu Planning :

Work with the chefs to plan menus, estimate costs, and make adjustments as needed to stay profitable while keeping customers happy.

Cost Control :

Monitor food prep and portion sizes to reduce waste and keep quality high. Look for ways to save without cutting corners.

Stay Compliant :

Make sure everything meets health, safety, and alcohol service regulations so the restaurant operates legally and safely.

Marketing & Promotions :

Help spread the word about the restaurant — whether through ads, events, or media outreach. Build relationships with local businesses and community partners.

Maintain Atmosphere :

Set the tone for a great dining experience — from lighting and music to clean tables and beautifully plated dishes.

Keep Learning :

Stay up to date with industry trends by attending trainings, reading up, and networking with others in the field.

Be a Team Player :

Pitch in wherever needed and look for new ways to improve the restaurant and the customer experience.

Job Requirements :

• Minimum of 5 years of experience in the Food & Beverage industry, with prior experience in a supervisory or managerial role preferred
• Proven leadership abilities with strong interpersonal and team management skills
• Capable of handling multiple responsibilities in a dynamic and fast-paced environment
• Willingness to work split shifts, weekends, and public holidays as required by operational needs.
• Excellent communication skills and a strong commitment to delivering outstanding customer service
• Demonstrated ability to effectively lead, motivate, and develop a team
• Solid understanding of food safety, hygiene, and health regulations relevant to the F&B industry

Tell employers what skills you have

Excellent Communication Skills

Management Skills

Leadership

Quality Control

Food Safety

Customer Experience

Food Quality

Inventory

Marketing

Networking

Team Management

Customer Satisfaction

Team Player

Customer Service

Cost Control