The Restaurant Manager is responsible for overseeing all aspects of the restaurant's operations to ensure smooth daily functions, excellent customer service, profitability, and compliance with health and safety regulations. The role involves managing staff, monitoring performance, controlling costs, and ensuring that both front-of-house and back-of-house operations meet the company's quality standards.
KEY RESPONSIBILITIES:
Oversee the daily operations of the restaurant, including service, kitchen, and bar areas.
Manage staff scheduling, training, and performance to ensure efficient operations.
Maintain high standards of food quality, service, hygiene, and customer satisfaction.
Monitor inventory levels and coordinate procurement of food, beverages, and supplies.
Ensure compliance with SFA, NEA, and Liquor Licensing regulations.
Handle guest inquiries, feedback, and complaints professionally and effectively.
Implement marketing strategies and promotional activit...