Restaurant Manager

Job Summary

Oversee and manage daily restaurant and catering operations, ensuring high-quality food preparation, timely service, staff performance, and customer satisfaction to drive business growth and operational excellence.

Responsibilities

• Manage and supervise kitchen, service, and catering staff to maintain efficient operations and high service standards
• Plan staff schedules, assign duties, and monitor attendance and performance to optimize workforce productivity
• Coordinate restaurant operations and catering orders to ensure smooth, timely service delivery
• Oversee food preparation, packing, presentation, and delivery for catering orders and events to meet quality standards
• Communicate with clients to clarify catering requirements, menus, quantities, schedules, and special requests
• Monitor food quality, portion consistency, and service standards to ensure customer satisfaction
• Track catering and restaurant orders for accuracy and on-time delivery
• Respond professionally to customer enquiries, feedback, and complaints to maintain positive relations
• Monitor daily sales, cash handling, expenses, and operational costs to support financial control
• Assist with inventory management, purchasing, stock control, and supplier coordination to maintain supply levels
• Monitor food costs and implement measures to minimize wastage while preserving quality
• Train, coach, and motivate staff to uphold service excellence and operational standards
• Ensure compliance with food safety, hygiene, sanitation, and workplace safety regulations
• Support planning and execution of promotions and sales activities to drive business growth
• Prepare or assist with daily sales, staffing, inventory, and operational reports for management review
• Ensure proper opening and closing procedures are followed to maintain operational readiness
• Assist management with catering events, functions, and special projects as required