Restaurant Manager

About the role
Own the outlet as a business unit. Lead end-to-end operations to hit revenue and profit targets while ensuring excellent guest experience, strong team discipline, and tight cost/inventory controls.

Key responsibilities

• Run daily service execution, SOP compliance, speed/quality consistency, complaint handling, and service recovery

• Roster planning, daily briefings, coaching, performance discipline, and staffing readiness across shifts

• Convert inbound calls/WA/DM, manage group bookings execution on-site, upselling discipline, and local relationship building

• Deliver revenue, COGS, labor, and controllable cost targets; weekly action plan based on numbers

• Ensure stock availability, FIFO/FEFO discipline, shrink/waste prevention, stock count readiness, and clean audit trail

• Align with kitchen leadership, HO purchasing, marketing, and finance to execute standards and campaigns

• Daily/weekly reporting, issue log, root-cause fixes, and continuous improvement

Requirements

• Bachelor's degree (S1) in Hospitality, Business, Management, or related field

• 4+ years as Restaurant/Outlet/Branch Manager in high-volume F&B (multi-section operations preferred)

• Proven leadership: can run busy shifts, enforce standards, and build a disciplined team

• Strong understanding of basic P&L drivers (revenue, COGS, labor, waste/shrink, controllable costs)

• Solid ops control mindset: SOP, cash handling discipline, inventory/receiving basics (FIFO/FEFO)

• Strong communication, problem-solving, and fast decision-making under pressure