Restaurant Manager

Key Responsibilities

• Supervise daily restaurant operations.
• Manage kitchen, front-of-house, and inventory.
• Ensure food quality and hygiene standards.
• Lead and develop restaurant staff.
• Manage guest experience and resolve complaints.
• Prepare operational and performance reports.

Requirements

• Minimum of 3–5 years’ experience in restaurant or food and beverage management.
• Experience managing kitchen, front-of-house, and inventory operations.
• Strong leadership and organizational skills.
• Knowledge of POS systems and stock management.
• Ability to manage events alongside daily operations.