Restaurant Manager – Lead Operations & Guest Service

About the role

The Restaurant Manager oversees all aspects of daily restaurant operations, ensuring a seamless guest experience, strong team performance, and consistent financial results. This role works closely with kitchen, bar, stewarding, HR, finance, and other support functions to uphold Roadhouse standards.

Key responsibilities

• Manage day‑to‑day restaurant opening, service, and closing procedures.
• Maintain high standards of food, beverage, and service quality while ensuring compliance with SOPs, hygiene, and food‑safety regulations.
• Lead, motivate, and schedule the full service team, conducting pre‑shift briefings and monitoring performance.
• Coordinate with HR on recruitment, staffing levels, attendance, overtime, and employee records.
• Track daily sales, set targets, and drive revenue through upselling, promotions, and guest engagement.
• Control food and beverage costs and monitor key performance indicators such as guest satisfaction and service efficiency.

Required profile

• Bachelor's degree or diploma in Hotel Management, Hospitality Management, or a related field (preferred).
• Minimum 5 years of food‑and‑beverage or restaurant experience.
• 2–3 years of supervisory or managerial experience preferred.
• Proven ability to manage operations, teams, guest relations, sales, and cost control.

Required skills

• Knowledge of hygiene, operations, and management practices.