Restaurant Manager

Manage restaurant operations, service readiness, and opening and closing procedures. Lead, train, and supervise the service team; manage duty rosters and staff performance. Coordinate with the kitchen to ensure timely orders, food quality, and smooth service. Handle reservations, guest feedback, complaints, and service recovery professionally. Oversee billing, cash reconciliation, stock control, and daily operational reports. Monitor sales, costs, wastage, and inventory to improve restaurant performance. Maintain hygiene, cleanliness, food safety, and workplace standards. Coordinate private dining, group bookings, and events. Candidate requirements 6–8 years of relevant experience, including team supervision and restaurant management. Strong leadership, communication, and guest-handling skills. Practical knowledge of POS systems, billing, inventory, and cost control. Ability to manage busy service periods and resolve operational issues. Willingness to work weekends and public holidays as required.