Restaurant Manager

Key Duties and Responsibilities:

Operational Management

• Oversee day-to-day operations of both FOH and BOH teams across all service periods.
  

• Ensure consistent food quality, timely service, and adherence to brand standards.
  

• Manage reservations, guest flow, and floor activity to maximize seating efficiency.
  

• Enforce SOPs for service sequence, hygiene, food handling, and equipment use.
  

• Monitor restaurant ambiance, cleanliness, music levels, lighting, and general upkeep.
  

Financial Oversight

• Prepare and monitor daily/weekly/monthly sales reports and performance KPIs.
  

• Manage labor costs, overtime, and staff scheduling within budget guidelines.
  

• Control inventory levels, minimize waste and variance, and ensure proper stock rotation.
  

• Review vendor performance and pricing; approve purchases and maintain cost-effective procurement.
  

Guest Experience Management

• Ensure high levels of guest satisfaction and service recovery.
  

• Handle guest complaints professionally and follow up to ensure resolution.
  

• Develop and implement guest engagement strategies to drive repeat business.
  

Staff Management & Development

• Recruit, onboard, and train FOH and BOH staff, including servers, bartenders, cooks, and hosts.
  

• Conduct performance reviews, enforce discipline, and support staff development.
  

• Plan and lead daily pre-shift briefings, team meetings, and service training sessions.
  

• Build a positive team culture of professionalism, accountability, and continuous improvement.
  

Compliance & Safety

• Ensure compliance with all local laws, health regulations, fire codes, labor standards, and licensing requirements.
  

• Maintain detailed logs and reports for inspections, audits, and incidents.
  

• Enforce safe food handling, storage, and sanitation procedures in accordance with HACCP or equivalent.
  

Marketing & Business Development

• Collaborate with the marketing team or directly manage in-house promotions, events, and seasonal campaigns.
  

• Analyze guest feedback, online reviews, and service trends to identify improvement areas.
  

• Contribute to menu development based on customer preferences, sales data, and market trends.
  

Key Competencies:

Leadership & Communication

• Strong leadership and team-building capabilities
  

• Excellent verbal, written, and interpersonal communication
  

• Ability to mentor, delegate, and lead by example
  

Operational & Financial Acumen

• Strong grasp of restaurant P&L, COGS, labor forecasting, and cost controls
  

• Proficiency in inventory, procurement, and vendor relations
  

Customer Focus

• High level of emotional intelligence and problem-solving
  

• Ability to manage high-pressure service environments with poise
  

Requirements

Required Skills:

• POS and restaurant management software (e.g., Lightspeed, Toast, OpenTable)
  

• Menu costing, basic accounting, and financial reporting
  

• Staff scheduling and time management tools
  

• Strong organizational and analytical thinking
  

• Fluent in health and safety regulations
  

Education & Experience:

• Education:
  

• High school diploma or GED (required)
  

• Diploma or degree in Hospitality Management, Culinary Arts, or Business (preferred)
  

• Experience:
  

• 3–5 years of experience in a managerial role within a full-service or upscale casual restaurant
  

• Proven ability to manage high-volume service and multi-shift operations
  

• Experience in training, financial oversight, and team leadership
  

Work Conditions:

• Flexible schedule, including nights, weekends, and holidays
  

• Physically active role requiring prolonged standing and occasional lifting
  

• Fast-paced and guest-facing service environment