Restaurant Manager & Assistant RM

Operations ManagementOversee the daily operations of the restaurant to ensure smooth and efficient service.Ensure full compliance with company policies, SOPs, service standards, and operational procedures.Monitor service quality and guest satisfaction, taking immediate corrective action when necessary.Coordinate effectively with kitchen, bar, reservations, and support departments to ensure seamless operations.Conduct regular operational inspections and audits.Leadership & Team ManagementLead, motivate, coach, and develop restaurant employees and supervisors.Foster a culture of accountability, teamwork, professionalism, and continuous improvement.Conduct daily briefings and regular operational meetings.Manage employee schedules and ensure adequate staffing levels.Monitor attendance, punctuality, grooming, and overall discipline.Participate in recruitment, onboarding, training, and performance management processes.Guest ExperienceEnsure the highest standards of hospitality and customer service.Handle guest complaints and concerns professionally and efficiently.Monitor guest feedback and implement improvement plans.Develop initiatives to enhance guest satisfaction and loyalty.Sales & Business DevelopmentDrive sales growth through upselling, promotions, and guest engagement initiatives.Monitor sales performance and identify opportunities to increase revenue.Support the implementation of marketing campaigns and promotional activities.Develop strategies to attract new customers and increase repeat business.Financial ManagementMonitor and manage the restaurant's profitability and operational costs.Control labor costs, food costs, beverage costs, and operating expenses.Review daily sales reports and operational KPIs.Ensure proper cash handling procedures and compliance with financial controls.Assist in budgeting and forecasting activities.Food Safety & Quality AssuranceEnsure compliance with food safety regulations, HACCP standards, and hygiene requirements.Monitor food quality, presentation standards, and consistency.Conduct regular food tastings and quality checks.Ensure cleanliness and sanitation standards are maintained throughout the restaurant.Inventory & Cost ControlMonitor inventory levels and stock management processes.Ensure proper receiving, storage, and stock rotation procedures.Minimize waste, losses, and inventory discrepancies.Ensure compliance with portion control and recipe standards.Reporting & AdministrationPrepare and submit operational reports to management.Monitor KPIs and develop action plans to improve performance.Maintain accurate operational records and documentation.Communicate effectively with senior management regarding operational needs and challenges.