Restaurant Manager

Description

Position Summary: Responsible for ensuring the restaurant's efficient operation, service quality, achievement of sales objectives, and management of staff and resources. Key Highlights: 1. Lead and coordinate the restaurant's work team 2. Ensure food quality and customer service 3. Manage inventory, finances, and sales targets DESCRIPTION **Position Objective:** Ensure the restaurant's efficient operation, maintaining service quality, achieving sales objectives, and properly managing staff and resources. **Main Responsibilities:** * Supervise the restaurant's daily operations * Coordinate and lead the work team (kitchen, counter, service) * Ensure food quality and customer service * Monitor inventory, supplies, and orders * Manage cash register closings and control of income/expenses * Achieve sales and profitability targets * Implement service and operational improvement strategies * Train and develop staff * Resolve operational incidents and customer service issues * Ensure compliance with hygiene and safety standards REQUIREMENTS **Requirements:** * Minimum 1–2 years of experience in a similar position (restaurant, cafeteria, or food and beverage industry) * Experience managing and supervising operational staff (kitchen, counter, service) * Knowledge of inventory and shrinkage control * Experience handling cash register closings and cash control * Customer-focused mindset and commitment to service excellence * Flexible availability for work hours * Minimum education: completed high school diploma