RESTAURANT MANAGER - #1170219

A Restaurant Manager is responsible for overseeing the daily operations of a restaurant, ensuring good customer service, efficient staff performance, food quality, and compliance with safety standards.

* Manage and supervise daily restaurant operations.

* Lead, schedule, train, and monitor service staff.

* Ensure customers receive prompt and professional service.

* Handle customer feedback, complaints, and special requests.

* Coordinate with kitchen staff to ensure smooth food service.

* Monitor food quality, presentation, cleanliness, and hygiene standards.

* Manage inventory and arrange ordering of food, beverages, and operating supplies.

* Monitor sales, operating costs, wastage, and manpower expenses.

* Handle cash collection, POS transactions, and daily sales reconciliation.

* Prepare staff rosters and arrange manpower deployment.

* Ensure compliance with food safety, workplace safety, and company procedures.

* Assist with promotions and initiatives to improve restaurant sales.

* Conduct staff briefings and maintain service standards.

* Prepare operational reports for management.

* Perform opening and closing duties when required.