Restaurant Manager

You will oversee all aspects of Food & Beverage service operations, ensuring excellent guest satisfaction, smooth team performance, and profitable operations. You will create a welcoming, efficient, and safe restaurant environment, while driving brand standards and team development. - Lead daily restaurant operations, ensuring service quality and guest satisfaction. - Conduct daily shift briefings to share operational updates and assign responsibilities. - Handle guest complaints with prompt resolution and log them for follow-up. - Supervise cash handling, billing, and banking procedures; prepare daily cash flow reports. - Manage inventory, stock controls, and service equipment maintenance. - Contribute to menu planning, wine list design, and promotions to maximize revenue. - Control departmental expenses, monitor P&L, and support budget planning. - Ensure compliance with hygiene, health, and safety regulations. - Oversee staffing, training, and scheduling of restaurant colleagues. - Support banquets, events, and outlet functions as required. **Qualification Required:** - Bachelors/Diploma in Hotel Management, Hospitality, or F&B specialization. - Additional certifications in F&B operations, HACCP, or wine/beverage management preferred. **Experience Required:** - 5-7 years of experience in Food & Beverage operations, with at least 2-3 years in a supervisory or managerial role. - Prior experience in branded hotels (preferably international chains) is highly desirable. - Strong understanding of restaurant operations, budgeting, and P&L management. You will need to demonstrate excellent leadership, communication, and interpersonal skills. You should be able to handle pressure, resolve conflicts, and deliver guest-centric solutions. Knowledge of POS systems and F&B management software is required. Additionally, you should be flexible to work shifts, weekends, and holidays.,