Restaurant Manager

Restaurant Manager Profile A highly organized and customer-focused professional with strong leadership and operational management skills, the Restaurant Manager is responsible for overseeing daily operations, ensuring excellent guest experiences, and driving profitability. With expertise in food & beverage management, staff supervision, and cost control, the role demands a balance of strategic planning and hands-on execution. Key Responsibilities Oversee daily restaurant operations including dining, kitchen, and service staff. Recruit, train, and supervise staff to maintain high service standards. Ensure compliance with health, safety, and hygiene regulations. Develop and implement sales strategies to increase footfall and revenue. Monitor inventory, reduce wastage, and manage supplier relationships. Handle customer feedback, complaints, and service recovery effectively. Plan promotional events, seasonal menus, and loyalty programs. Prepare budgets, monitor P&L, and optimize cost-efficiency. Maintain brand standards and deliver consistent guest experiences. Key Skills Leadership & team management Customer relationship management Food & beverage knowledge Cost control & budgeting Vendor & inventory management Problem-solving & decision-making Marketing & promotional planning Strong communication & interpersonal skills Ideal Qualifications Bachelor’s degree in Hospitality Management or related field. 3–7 years of experience in restaurant or F&B management. Knowledge of POS systems