Our client in the food and beverage industry is seeking a Restaurant Manager to lead and oversee the daily operations of a single restaurant branch. The Restaurant Manager plays a pivotal role in ensuring the smooth functioning of the restaurant, maximizing customer satisfaction, optimizing profitability, and maintaining high standards in food quality, service, and team performance.

This role requires strong leadership, operational efficiency, financial acumen, and a customer-focused mindset. The ideal candidate has hands-on experience in high-volume restaurant management and a passion for delivering excellent dining experiences.

1. Staff Management

• Hire, train, supervise, and evaluate restaurant staff.
• Create and manage work schedules while optimizing labor costs.
• Promote a positive work culture and team engagement to ensure employee retention.

2. Financial Management

• Monitor and manage daily, weekly, and monthly expenses, including food, beverage, and labor costs.
• Develop and implement budgets; track performance against financial targets.
• Analyze P&L statements and implement strategic changes to improve profitability.

3. Quality Control

• Ensure food and beverage products meet quality and presentation standards.
• Oversee front-of-house and back-of-house service to ensure operational excellence.
• Maintain cleanliness, hygiene, and organization throughout the restaurant.

4. Customer Satisfaction

• Greet and engage with customers to ensure a welcoming experience.
• Address and resolve customer complaints or concerns promptly.
• Monitor service levels and customer feedback to continuously improve service.

5. Service Quality

• Ensure timely and efficient service aligned with standard sequence of service protocols.
• Monitor table turnover rate, speed of service, and order accuracy.
• Drive high levels of food quality, presentation, and guest satisfaction.

6. Safety and Health Compliance

• Ensure compliance with all local health, sanitation, and safety regulations.
• Maintain a clean and safe working environment for both staff and customers.
• Oversee food safety protocols and employee hygiene standards.

7. Inventory and Supply Management

• Manage food, beverage, and restaurant supply inventories.
• Implement procedures to minimize waste, spoilage, and stock-outs.
• Coordinate with suppliers to ensure timely delivery of quality products.

8. Operational Efficiency

• Improve kitchen and service efficiency, including reducing wait times and increasing order accuracy.
• Meet daily and weekly sales targets and other key performance indicators (KPIs).
• Ensure effective time management and productivity across the team.

Key Performance Indicators (KPIs):

• Staff productivity and retention rate
• Food and labor cost control
• Customer satisfaction ratings and feedback
• Table turnover rate and order accuracy
• Compliance with health and safety standards
• Revenue performance vs. targets

• Bachelor’s Degree in Business, Hospitality Management, or a related field (preferred)
• 3–5 years of proven experience in restaurant management, preferably in high-volume operations
• Strong leadership and team management skills
• Excellent interpersonal and communication abilities
• Analytical thinker with problem-solving capabilities
• Knowledge of restaurant trends, operations, and best practices
• Ability to multitask and thrive in a fast-paced environment