Job Description
We are seeking an experienced Restaurant Manager to lead day-to-day operations and deliver warm, attentive, and professional service in a fast-paced dining environment. This role involves team leadership, service excellence, operational control, and driving overall outlet performance. Key Responsibilities Oversee daily front-of-house operations, coordinating service closely with the kitchen team. Lead, train, and schedule service staff to deliver consistent service standards and strong product knowledge of menu items and beverages. Handle reservations, walk-in customers, enquiries, and guest feedback, resolving issues promptly and professionally. Ensure consistency in food presentation, portioning, and service standards in line with brand and menu guidelines. Work with the kitchen team on menu updates, specials, and promotional activities. Monitor inventory and ordering of food items and beverages, ensuring stock availability and minimising wastage. Track daily sales, control operating costs, and support budgeting and profitability targets. Ensure compliance with SFA food safety requirements, hygiene standards, and workplace safety regulations. Prepare basic operational reports (sales, labour, wastage, customer feedback) for management review. Maintain a clean, safe, and welcoming environment for guests and staff. Work rotating shifts, including weekends and public holidays. Requirements At least 4 years of experience in a supervisory or management role within the food and beverage industry. Strong leadership, communication, and people management skills, with the ability to motivate diverse teams. Proven track record of delivering good customer service in a fast-paced restaurant environment. Good understanding of restaurant operations, including service flow, basic kitchen processes, and POS systems. Effective workplace communication skills in English. Preferred Diploma or Degree in Hospitality, Business, or a related field. Experience managing restaurants offering
