The Restaurant Manager oversees all restaurant operations, ensuring excellent customer experience, efficient service, and high-quality food standards. This role involves managing staff performance, financial management, and ensuring compliance with food safety and health regulations.Key Responsibilities:Operational Management:

Oversee daily restaurant operations including opening, closing, service flow, and kitchen coordination.

Ensure efficient staffing and workflow management to optimise service delivery.

Manage inventory, stock levels, and ordering processes to maintain adequate supplies.

Customer Experience:

Monitor customer service standards, handling customer feedback and resolving issues swiftly and effectively.

Create a welcoming environment and ensure consistently high standards of food and beverage quality.

Staff Management:

Recruit, train, and supervise staff, including scheduling and performance management.

Foster teamwork, professional growth, and motivation within the team.

Financial Responsibilities:

Manage restaurant budgets, monitor expenses, and maximise profitability.

Regularly report financial performance and implement improvements as required.

Compliance and Safety:

Ensure compliance with all food safety regulations, health standards, and licensing requirements.

Conduct regular health and safety audits and ensure corrective actions are implemented.

Marketing and Promotions:

Collaborate in developing and executing promotional activities and marketing strategies to increase customer engagement and sales.

Qualifications and Experience:Minimum 3-5 years of management experience in a restaurant or hospitality setting.

Strong leadership, interpersonal, and communication skills.

Proven experience in managing budgets, inventory, and operational processes.

Comprehensive knowledge of food safety, health regulations, and compliance requirements.

Ability to work flexible hours, including weekends and evenings.

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Restaurant Manager

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