RESTAURANT MANAGER

Job Desription

• Manage daily operations of the restaurant to ensure smooth and efficient service
• Ensure compliance with company SOPs, food safety, hygiene and sanitation standards
• Mantain high standards of guest satisfaction
• Achieve sales, profit and labor cost targets
• Oversee inventory levels of food, beverages, supplies, and operational equipment.

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum
• 3–5 years
• of experience in restaurant operations, with at least
• 2 years
• in a managerial role.
• Experience managing high-volume restaurant operations is preferred.
• Strong leadership, coaching, and team management skills.
• Good understanding of restaurant financial management, including P&L, food cost, labor cost, and inventory control.
• Willing to work shifts, weekends, and public holidays.