Restaurant Manager

The Restaurant Manager is responsible for the full oversight of daily restaurant operations, ensuring exceptional guest experiences, high operational standards, financial efficiency, and team leadership. The role demands strong managerial capabilities, deep F&B knowledge, and a hands-on approach to service delivery, staff development, and business growth.

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, Open. Table) 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