Restaurant Manager

Looking after daily operations, staff performance, and business profitability to deliver a great guest experience. Daily Operations Management: Oversee day-to-day front-of-house (FOH) and back-of-house (BOH) operations, ensuring high standards of service, food safety, and cleanliness. Staff Leadership & Training: Recruit, train, schedule, and supervise service staff, captains, and kitchen teams; conduct performance evaluations and motivate staff to deliver exceptional hospitality. Financial & Inventory Oversight: Monitor daily revenue, manage operating costs, control food waste, oversee inventory management, and prepare regular sales/p&l reports. Guest Experience & Quality Control: Address customer inquiries, handle feedback and complaints professionally, and ensure all dishes and beverages comply with presentation and quality standards.