Restaurant Manager

Operational Management

• Plan, organize, and supervise all daily restaurant operations in accordance with established SOPs.
• Ensure consistent standards of food quality, service, hygiene, and cleanliness.
• Oversee opening and closing procedures, shift management, and operational handovers.
• Coordinate activities between service, kitchen, and support teams.

Human Resource Management

• Supervise staff attendance, discipline, scheduling, and workplace conduct.
• Identify training needs and ensure staff competency and performance standards.
• Conduct performance monitoring and provide regular feedback to team members.
• Ensure compliance with labor laws and company HR policies.

Customer Service Management

• Maintain high levels of customer satisfaction through service quality control.
• Address customer complaints and service issues promptly and professionally.
• Implement service improvement measures based on guest feedback and operational reviews.

Financial & Inventory Control

• Monitor daily sales, expenses, and operational costs.
• Ensure effective inventory control, stock verification, and wastage management.
• Support budget implementation and cost optimization initiatives.
• Prepare and submit operational, sales, and performance reports as required.

Daily Reporting & Documentation

• Prepare and submit daily operational reports covering sales summary, footfall, expenses, inventory usage, wastage, and manpower status.
• Submit daily attendance, shift, and incident reports to management and HR.
• Ensure accuracy and timely submission of all daily operational and compliance reports.
• Maintain proper documentation for audits, reviews, and management reporting.

Compliance & Governance

• Ensure compliance with food safety, health, and workplace safety regulations.
• Enforce company policies, operational guidelines, and internal controls.
• Maintain accurate records related to operations, staff, and compliance audits.