Restaurant Manager

**1. Overall Purpose**:
To oversee all aspects of restaurant operations — ensuring profitability, high-quality service, efficient staff performance, and customer satisfaction while maintaining company standards and compliance with food safety regulations.

**2. Key Responsibilities**:
**A. Operational Management**:

- Oversee daily restaurant operations, ensuring smooth service flow from opening to closing.
- Develop, implement, and enforce operational policies and procedures.
- Coordinate between kitchen, service, and bar teams for efficient communication and execution.
- Monitor food and beverage quality, presentation, and portion control.
- Manage and resolve any operational issues promptly and effectively.

**B. Staff Leadership & Development**:

- Recruit, train, and supervise restaurant staff, ensuring a skilled and motivated team.
- Conduct regular performance reviews, coaching, and disciplinary actions when required.
- Plan and manage staff schedules to ensure adequate coverage and labor efficiency.
- Foster a positive work culture focused on teamwork, accountability, and continuous improvement.

**C. Customer Service & Guest Relations**:

- Maintain a strong presence on the restaurant floor, engaging with guests and addressing feedback.
- Handle customer complaints and ensure service recovery procedures are followed.
- Ensure consistent delivery of excellent service that exceeds guest expectations.
- Encourage and implement initiatives to improve customer satisfaction and loyalty.

**D. Quality, Safety, and Compliance**:

- Ensure compliance with health, safety, and hygiene regulations.
- Conduct regular inspections and audits of the dining area, kitchen, and storage.
- Oversee maintenance of facilities and equipment.Ensure all employees adhere to company policies, SOPs, and grooming standards.

**3. Qualifications & Skills**

Diploma or Degree in Hospitality / F&B Management preferred.
2-4 years of F&B supervisory experience.
Strong leadership and interpersonal skills.
Excellent communication and problem-solving abilities.
Knowledge of POS systems and basic financial reporting.
Ability to work under pressure and handle fast-paced environments.
Flexibility to work weekends, evenings, and holidays. **4. Reporting Structure**

**Reports to**:Restaurant Manager / Outlet Manager
**Supervises**:Service Crew, Cashiers, Runners, and other floor staffWould you like me to tailor this **for a specific type of restaurant**(e.g., fine dining, café, fast food, hotel outlet)? The focus and duties can differ slightly depending on the concept.

You said:
RESTAURANT MANAGER ROLE

ChatGPT said:
Here’s a **comprehensive job scope and role description**for a **Restaurant Manager**— suitable for job listings, internal manuals, or performance evaluations. **Restaurant Manager Job Scope**
**1. Overall Purpose**
To oversee all aspects of restaurant operations — ensuring profitability, high-quality service, efficient staff performance, and customer satisfaction while maintaining company standards and compliance with food safety regulations. **2. Key Responsibilities**
**A. Operational Management**

Oversee daily restaurant operations, ensuring smooth service flow from opening to closing.
Develop, implement, and enforce operational policies and procedures.
Coordinate between kitchen, service, and bar teams for efficient communication and execution.
Monitor food and beverage quality, presentation, and portion control.
Manage and resolve any operational issues promptly and effectively. **B. Financial & Business Management**

Achieve sales targets, control costs, and optimize profitability.
Prepare and analyze financial reports (P&L, sales, inventory, and labor costs).
Develop budgets and cost-control strategies (e.g., reducing wastage, optimizing staffing).
Oversee inventory control, supplier relationships, and purchasing processes.
Identify and implement opportunities for revenue growth (e.g., promotions, upselling). **C. Staff Leadership & Development**

Recruit, train, and supervise restaurant staff, ensuring a skilled and motivated team.
Conduct regular performance reviews, coaching, and disciplinary actions when required.
Plan and manage staff schedules to ensure adequate coverage and labor efficiency.
Foster a positive work culture focused on teamwork, accountability, and continuous improvement. **D. Customer Service & Guest Relations**

Maintain a strong presence on the restaurant floor, engaging with guests and addressing feedback.
Handle customer complaints and ensure service recovery procedures are followed.
Ensure consistent delivery of excellent service that exceeds guest expectations.
Encourage and implement initiatives to improve customer satisfaction and loyalty. **E. Quality, Safety, and Compliance**

Ensure compliance with health, safety, and hygiene regulations.
Conduct regular inspections and audits of the dining area, kitchen, and storage.
Oversee maintenance of facilities and equipment.
Ensure all employe