Restuarant manager

To oversee and manage all daily operations of the restaurant, ensuring excellent customer service, efficient operations, profitable sales, and effective team management in alignment with company standards for quick service delivery.

Key Responsibilities :

• Operations Management

Ensure smooth running of restaurant operations on a daily basis.

Supervise food preparation, packaging, serving, and presentation to maintain quality and speed standards.

Monitor product availability, freshness, and adherence to food safety standards.

Ensure high standards of customer satisfaction are achieved.

Resolve customer complaints promptly and professionally.

Promote a welcoming and clean environment for guests.

Recruit, train, supervise, and appraise team members to maintain optimal staffing levels and performance.

Prepare work schedules and assign duties.

Motivate staff to achieve sales targets and maintain operational standards.

Drive sales to meet or exceed targets.

Monitor daily, weekly, and monthly sales and expenses reports.

Control operational costs and minimize waste.

Oversee stock control, ordering, and receiving of supplies.

Ensure proper inventory records and stock rotation.

Manage relationships with vendors and suppliers.

Enforce hygiene, health, and safety standards within the restaurant.

Ensure compliance with local and company regulations regarding food handling and operational permits.

Prepare and submit daily sales, inventory, and operational reports to management.

Report maintenance needs or operational challenges requiring higher-level intervention.

Key Requirements :