Restaurant Manager

Scope of Work

• Oversee daily restaurant operations and ensure smooth service delivery.
• Manage and supervise restaurant staff, including scheduling and performance monitoring.
• Maintain high standards of food quality, hygiene, cleanliness, and customer service.
• Handle customer inquiries, feedback, and complaints professionally.
• Monitor sales performance and implement initiatives to achieve revenue targets.
• Control labor, food, and operational costs to maximize profitability.
• Ensure compliance with company policies, food safety regulations, and local authorities' requirements.
• Train, coach, and develop team members to improve performance and productivity.
• Manage inventory, purchasing, and supplier relationships.
• Prepare operational reports and support business planning activities.

Career Advisory

• Demonstrates strong operational management and leadership capabilities.
• Shows commitment to maintaining high customer service standards.
• Has the ability to lead and develop restaurant team members effectively.
• Encouraged to further strengthen financial management and business planning skills.
• Recommended to gain exposure to multi-outlet management and strategic operations.
• Well-positioned for future advancement to Senior Restaurant Manager, Area Manager, or Operations Manager roles.
• Supported by the company for continuous professional and leadership development.

Who Interested

Please drop a email: voyagetable@outlook.com