A restaurant manager oversees daily operations, staff, and customer satisfaction, which includes managing inventory, budgets, and schedules, while ensuring compliance with health and safety regulations. Key duties involve hiring and training employees, handling customer feedback, and collaborating with staff to maintain a positive and efficient environment.  

Responsibilities

• Oversee daily operations of the restaurant to ensure a high-quality dining experience.
• Manage staff recruitment, training, and performance evaluations to maintain a strong team.
• Develop and implement strategies to increase sales and customer satisfaction.
• Handle customer inquiries and complaints effectively to enhance customer loyalty.
• Maintain inventory control and order supplies as needed to manage costs.

Job Requirements

• Educational Qualifications: Bachelor's degree in Hospitality Management or a related field
• Experience Level: 2–5 years of experience in restaurant management
• Skills and Competencies: Strong work ethic, excellent written and verbal communication skills
• Skills and Competencies: Proficient in documentation and record-keeping
• Skills and Competencies: Interpersonal skills for effective team and customer interactions
• Skills and Competencies: Strong teamwork abilities to foster a positive work environment
• Skills and Competencies: Computer literate and able to use relevant software for scheduling and inventory