Restaurant Manager

Restaurant Manager

SUMMARY OF POSITION: 

Responsible for the overall operations, leadership, and performance of the restaurant. This includes ensuring excellence in guest experience, driving sales and profitability, maintaining high standards of food quality and safety, managing costs, and fostering a positive and productive work environment. The Manager will provide hands-on leadership to the team and ensure that company policies, procedures, and standards are consistently upheld.   

KEY RESPONSIBILITIES:

• Operations & Compliance - Oversee daily restaurant operations, ensuring smooth, efficient, and profitable service. Enforce all company policies, procedures, and quality standards. Ensure compliance with health, safety, sanitation, and fire regulations. Maintain facility cleanliness, appearance, and operational readiness at all times. Coordinate and verify deliveries, ensuring product quality and adherence to receiving procedures. Oversee maintenance of equipment, pest control, and waste removal services.
• Financial Management - Monitor sales, control costs, and ensure financial objectives are met. Balance and reconcile daily sales, cash, credit card settlements, and petty cash. Ensure accurate inventory management of food, beverages, packaging, and supplies. Prepare and submit required reports in accordance with company policy.
• Customer Service & Guest Relations - Ensure outstanding guest experiences through exceptional service and hospitality. Investigate and resolve guest complaints promptly and professionally. Represent the restaurant in a professional manner and build positive customer relationships.
• Team Leadership & Human Resources – Assist HR to recruit, interview, and hire staff as required. Provide training, coaching, and ongoing development to ensure a skilled and motivated workforce. Monitor employee performance, administer corrective action when necessary, and ensure adherence to progressive discipline policies. Foster teamwork, respect, accountability, and professionalism among employees. Prepare and manage staff rosters, ensuring labour costs are aligned with business needs.
• Food & Beverage Standards - Oversee food preparation, portioning, and presentation to ensure consistency and quality. Work with chefs and staff to maintain food safety, freshness, and authenticity. Support food and beverage service during peak hours when necessary.
• Events & Catering - Coordinate special events, banquets, and catering services. Negotiate arrangements with clients to ensure smooth execution and customer satisfaction.
• Promote, work, and act in a manner consistent with the mission of Hakka Restaurant & Bar: To mesmerize by consistently, conveniently and efficiently delivering the magic of authentic Indo Hakka cuisine in a pristine, ambient and welcoming environment.

• Minimum CSEC/O’Level passes in Mathematics and English.
• At least two (2) years’ experience in a similar supervisory or management role within the hospitality/restaurant industry.
• Certification in Hospitality/Restaurant Management or related field will be an asset.
• Valid medical certificate of fitness.

• Strong leadership, interpersonal, and communication skills.
• Genuine passion for hospitality and guest satisfaction.
• High level of professionalism, integrity, and accountability.
• Ability to multitask and perform under pressure in a fast-paced environment.
• Sound financial acumen with cost-consciousness and attention to detail.
• Initiative, innovation, and problem-solving ability.
• Positive energy and team-oriented mindset.

This job description reflects the primary responsibilities of the position but is not an all-inclusive listing. Duties may evolve in line with the needs of the business and will be reviewed periodically.