Restaurant Manager

About the role

The Restaurant Manager leads the overall performance of the restaurant, ensuring smooth daily operations, exceptional guest service, and consistent adherence to brand standards. Reporting to the Operations Manager, the role coordinates closely with kitchen, bar, stewarding, HR, finance and other support functions.

Key responsibilities

• Oversee day‑to‑day restaurant operations, including opening, service, and closing procedures.
• Maintain high standards of guest service, food and beverage quality, presentation, and hygiene.
• Handle guest complaints and feedback promptly, driving service recovery and satisfaction.
• Coordinate table allocation, reservations, guest flow and ensure efficient service delivery.
• Lead, motivate and schedule the entire front‑of‑house team, conducting pre‑shift briefings and performance monitoring.
• Train, coach and develop staff, manage attendance, grooming, discipline and recognize high performance.
• Work with HR on recruitment, onboarding, attendance records, performance evaluations and employee grievances.
• Monitor daily sales, drive upselling, and implement initiatives to achieve revenue targets.
• Control costs, manage inventory and ensure compliance with SOPs, food safety and hygiene regulations.

Required profile

• Proven experience in managing a full‑service restaurant or similar hospitality outlet.
• Strong leadership and people‑management skills with the ability to inspire and develop teams.
• Excellent communication and problem‑solving abilities.
• Good understanding of food safety, hygiene standards and cost‑control principles.
• Ability to work flexible hours according to the roster, including evenings and weekends.

Required skills