Job Description

Roles & Responsibilities

The Restaurant Manager is responsible for the overall daily operation of the restaurant, ensuring excellent customer service, efficient staff performance, food and beverage quality, cleanliness, safety, and achievement of business targets.

Key Responsibilities

1. Daily Operations

• Oversee and manage the restaurant’s daily operations.
• Ensure smooth opening and closing procedures.
• Monitor service quality and resolve operational issues promptly.
• Ensure all restaurant areas are clean, organized, and properly maintained.
• Coordinate front-of-house and back-of-house operations.

2. Staff Management

• Supervise, train, and motivate restaurant staff.
• Prepare and manage staff schedules and shifts.
• Monitor staff attendance, punctuality, appearance, and performance.
• Assign daily duties and ensure adequate staffing during busy periods.
• Handle staff performance issues and maintain workplace discipline.
• Conduct training and ensure employees follow company procedures.

3. Customer Service

• Maintain high standards of customer service and guest satisfaction.
• Handle customer complaints professionally and efficiently.
• Ensure customer feedback is addressed and communicated to management.
• Maintain a welcoming and professional atmosphere.

4. Food & Beverage Quality

• Ensure food, beverages, shisha, and other products meet company quality standards.
• Monitor presentation, portion control, freshness, and consistency.
• Ensure proper storage and handling of food and beverages.
• Monitor stock levels and minimize waste.

5. Inventory & Cost Control

• Monitor daily inventory and stock consumption.
• Coordinate purchasing and replenishment with management.
• Control food, beverage, and operational waste.
• Monitor portion control and prevent unnecessary losses.
• Report shortages, damages, or unusual consumption.

6. Cash & Financial Control

• Monitor daily sales, cash handling, and payment procedures.
• Ensure accurate POS transactions and end-of-day closing procedures.
• Monitor discounts, complimentary items, voids, and refunds.
• Report any discrepancies or financial irregularities to management.

7. Health, Safety & Hygiene

• Ensure compliance with food safety, hygiene, and workplace safety requirements.
• Conduct regular checks of kitchen, dining areas, storage areas, toilets, and other facilities.
• Ensure staff follow proper hygiene and safety procedures.
• Report maintenance, safety, or equipment issues immediately.

8. Sales & Business Performance

• Monitor daily sales and operational performance.
• Work with management to improve sales and customer retention.
• Identify opportunities to increase revenue and reduce operating costs.
• Support promotions, special events, and marketing activities.

9. Maintenance & Facilities

• Monitor the condition of restaurant equipment and facilities.
• Report and coordinate maintenance requirements.
• Ensure furniture, lighting, air conditioning, POS systems, kitchen equipment, and other facilities are functioning properly.
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