Restaurant Manager

Key Accountabilities: • Oversee daily restaurant operations, including opening and closing procedures. • Ensure all health, safety, and hygiene regulations are strictly followed. • Monitor food preparation and presentation to ensure consistent quality standards. • Team planning and roaster as per outlet requirements. • Indenting and inventory management of the outlet. Operations Accountability: • Maintain a customer-first approach, addressing complaints and resolving issues promptly. • Ensure customer feedback is collected and used for continuous improvement. • Build and maintain relationships with regular customers to promote loyalty. • Achieve sales targets and manage budgets effectively. • Monitor and control costs, including labor, inventory, and utilities. • Prepare and present financial reports to senior management. • Collaborate on marketing strategies to drive foot traffic and boost sales. • Implement seasonal offers and promotions to attract new customers. • Manage inventory levels and conduct regular stock checks. • Coordinate with suppliers to ensure timely procurement of quality ingredients and materials. • Ensure compliance with all local laws and regulations, including licensing requirements. • Maintain accurate records for audits and inspections. • Foster a positive team environment, encouraging collaboration and high morale. • Handle conflict resolution and employee grievances professionally Education: Bachelor's degree in Hospitality, Business Administration, or a related field (preferred). Experience: Minimum 4–5 years in restaurant management or a similar role. Skills: a. Strong leadership and team management abilities. b. Excellent problem-solving and decision-making skills. c. Exceptional customer service orientation. d. Financial acumen with the ability to analyze reports and manage budgets. e. Proficiency in restaurant management software and tools.