A restaurant manager is responsible for the efficient and profitable operation of a restaurant. This role involves overseeing staff, managing the budget, maintaining quality service, and ensuring customer satisfaction.

• Staff Management: Train, and supervise team member. Set performance expectations, provide regular feedback, and conduct performance evaluations. Schedule and manage staff shifts to ensure smooth operations.
• Customer Service: Ensure exceptional customer service by interacting with guests and addressing their concerns. Handle customer complaints and resolve issues in a professional and timely manner.
• Financial Management: Prepare and manage the restaurant budget, including monitoring expenses and revenue. Implement cost-control measures to maximize profitability while maintaining quality. Inventory management, ordering supplies, and controlling food and beverage costs.
• Operational Efficiency: Supervise daily restaurant operations, including opening and closing procedures. Maintain cleanliness, safety, and sanitation standards throughout the restaurant. Monitor and enforce compliance with health and safety regulations.

QUALIFICATIONS:

• Bachelor’s degree in Hospitality, Restaurant Management, or a related field.
• Proven experience in restaurant management preferably in QSR.
• Strong leadership, interpersonal, and communication skills.
• Familiarity with financial management, budgeting, and cost-control practices.
• Excellent problem-solving abilities and customer service orientation.
• Ability to work under pressure in a fast-paced environment.

• Staff Management: Train, and supervise team member. Set performance expectations, provide regular feedback, and conduct performance evaluations. Schedule and manage staff shifts to ensure smooth operations.
• Customer Service: Ensure exceptional customer service by interacting with guests and addressing their concerns. Handle customer complaints and resolve issues in a professional and timely manner.
• Financial Management: Prepare and manage the restaurant budget, including monitoring expenses and revenue. Implement cost-control measures to maximize profitability while maintaining quality. Inventory management, ordering supplies, and controlling food and beverage costs.
• Operational Efficiency: Supervise daily restaurant operations, including opening and closing procedures. Maintain cleanliness, safety, and sanitation standards throughout the restaurant. Monitor and enforce compliance with health and safety regulations