RESTAUARNT MANAGER

Job Detail

Oversee the daily operations of the restaurant and ensure smooth and efficient service. Manage, supervise and motivate restaurant staff to maintain high standards of performance and customer service. Ensure food quality, service standards, cleanliness and hygiene requirements are consistently maintained. Handle customer feedback, complaints and service issues professionally and ensure timely resolution. Monitor restaurant sales, expenses, inventory and operational costs to support business profitability. Prepare staff schedules and coordinate manpower requirements according to business needs. Ensure compliance with company policies, food safety regulations, workplace safety requirements and other applicable standards. Conduct staff training and provide guidance to improve service quality, product knowledge and operational efficiency. Monitor stock levels, coordinate with suppliers and ensure proper storage and handling of food, beverages and supplies. Prepare operational reports and work closely with management to implement improvements and achieve business targets.