Restaurant Manager

About the role

The Restaurant Manager is responsible for delivering consistent sales, service and standards while achieving profit targets and demonstrating strong people management and business acumen.

Key responsibilities

• Drive restaurant sales and service strategy to exceed business KPIs.
• Enhance customer experience and maintain a positive atmosphere.
• Ensure compliance with food safety, hygiene and company procedures.
• Conduct daily front‑ and back‑of‑house checks for cleanliness and readiness.
• Analyze weekly and monthly sales performance and take corrective actions.
• Monitor competitor activity and implement marketing initiatives.
• Control stock, minimize waste and monitor gross margins.
• Collaborate with senior chefs and operations manager on menu engineering and pricing.

Required profile

• Bachelor's degree or equivalent.
• Minimum 4 years of relevant experience.
• Strong commercial and financial acumen.
• Knowledge of food safety and hygiene standards.
• Leadership, strategic thinking and adaptability.

Required skills

• Competence in restaurant financial fundamentals and KPI management.
• Proficiency in food safety and hygiene regulations.
• Ability to lead teams and develop strategic plans.
• Problem‑solving, critical thinking and effective communication.