Restaurant Manager

Key Responsibilities
• Operations Management
• Oversee day-to-day restaurant operations to ensure efficiency and adherence to company standards.
• Support implementation of operational policies, systems, and procedures.
• Monitor inventory levels, food costs, and supplies to minimize waste and control expenses.
• Ensure compliance with health, safety, sanitation, and labor standards.
• Perform other duties and responsibilities as required by the General Manager/Management
People Management
• Supervise, train, and coach restaurant staff to deliver excellent service.
• Assist in scheduling staff according to business needs and operational requirements.
• Support in conducting performance reviews and recommend disciplinary or recognition actions when necessary.
• Foster a positive work culture, promoting teamwork and employee engagement.
Customer Service
• Ensure excellent customer service is delivered consistently.
• Address guest concerns or complaints promptly and professionally.
• Implement strategies to improve customer satisfaction and loyalty.
Financial & Business Support
• Assist the General Manager in meeting sales, profit, and operational targets.
• Analyze reports and provide recommendations for improving operational efficiency and revenue growth.
• Participate in local marketing and promotional activities as needed
Leadership Support
• Act as Officer-in-Charge (OIC) in the absence of the General Manager.
• Work closely with the GM to develop and implement action plans for restaurant improvement.
• Contribute ideas to enhance operations, staff performance, and customer experience.
Others
• Perform other duties and responsibilities as required by the General Manager/Management