Restaurant Manager

About the Role We are looking for a capable, motivated, and experienced Restaurant Manager to oversee all aspects of our dining operations. The person will ensure smooth functioning of the restaurant, deliver excellent customer service, manage staff, control costs, maintain health & safety standards, and help us achieve financial and operational goals. Key Responsibilities: Oversee daily operations of the restaurant (both front-of-house and back-of-house). Hire, train, supervise, mentor and motivate restaurant staff (servers, kitchen staff, housekeeping etc.). Prepare work schedules and staffing rotas to ensure adequate coverage, especially during peak hours. Ensure high standards of customer service, deal with customer feedback and complaints, and resolve issues promptly to maintain guest satisfaction. Monitor food quality, presentation, portion control, and ensure consistency. Manage inventory: track stock levels, order supplies, coordinate with vendors, and minimize waste. Control costs (food costs, labour costs, utilities, wastage) and ensure profitability. Monitor budget, daily/weekly/monthly sales, expenses; prepare reports for higher management. Ensure compliance with all health, safety, hygiene, and sanitation regulations and policies. Maintain cleanliness, ambiance, upkeep of facilities. Oversee cash handling, billing, POS operations and ensure accuracy. Maintain customer relations — engage with guests, take feedback, ensure a welcoming environment. Promote restaurant (e.g. special events, offers), maintain brand standards. Coordinate with kitchen head / chef to plan menus, adjust based on feedback, seasonal items etc. Ensure compliance with licensing, legal and regulatory standards.