Restaurant Manager

Key Responsibilities: - Supervise daily front-of-house operations to ensure smooth and efficient service. - Recruit, train, and manage waitstaff, bartenders, and support staff. - Ensure compliance with hygiene, safety, and food handling regulations. - Monitor food and beverage quality and guest satisfaction. - Handle guest feedback, complaints, and resolve issues quickly. - Manage reservations, table allocation, and peak-hour traffic. - Coordinate with kitchen and bar teams for timely service. - Manage inventory, place orders, and control costs and wastage. - Track sales, analyze performance, and implement strategies to improve revenue. - Conduct daily briefings, staff evaluations, and maintain SOPs. Qualifications: - Degree/Diploma in Hotel Management or F&B Service. - 3–6 years of experience in restaurant or hotel F&B operations. - Strong leadership and interpersonal skills. - Hands-on experience with POS systems, reservation software, and inventory tools. - Knowledge of wines, spirits, and food pairing is a plus (for fine dining roles). Skills: Housekeeping, Strong Leadership Skills, Front Office Management Experience: 4.00-9.00 Years