Restaurant Manager

We are looking for an experienced, detail-oriented Restaurant Operations Manager to take end-to-end operational ownership of our restaurant. In this role, you will oversee all daily administrative, financial, logistical, and guest-facing functions of the business.

​Note: This role focuses purely on operational, administrative, and hospitality management—it does not involve cooking, food preparation, or physical cleaning duties.

​Key Responsibilities

​1. Operations & Daily Logistics

​Oversee all daily front-of-house (FOH) and administrative back-of-house (BOH) functions to ensure smooth daily operations.

​Manage Point-of-Sale (POS) systems, smooth payment processing, and end-of-day register reconciliations.

​Maintain operational compliance with all local health, safety, and food service regulations.

​Resolve real-time operational bottlenecks, scheduling conflicts, and resource shortages.

​2. Inventory & Stock Control

​Maintain complete oversight of stock levels, including food ingredients, beverages, paper goods, and service items.

​Conduct regular stock Audits, track food waste, and implement cost-containment measures.

​Coordinate with kitchen staff to forecast stock needs based on sales patterns and upcoming events.

​3. Vendor & Supply Chain Management

​Serve as the main point of contact for all suppliers, distributors, and service vendors.

​Negotiate contracts, pricing, and payment terms to maintain optimal profit margins.

​Oversee receiving, inspecting incoming shipments for quality/quantity, and processing vendor invoices.

​4. Billing & Financial Management

​Oversee daily cash flow, register balances, and daily billing reconciliations.

​Prepare comprehensive weekly performance reports, analyzing labor costs, gross sales, food cost percentages, and revenue targets.

​Manage daily petty cash expenses and ensure precise record-keeping for the accounting team.

​5. Customer Satisfaction & Hospitality

​Monitor guest feedback, online reviews, and in-person customer inquiries.

​Handle customer complaints or escalations promptly and professionally to ensure high retention and positive reviews.

​Set hospitality standards for Front-of-House service staff to deliver consistent, memorable guest experiences.

​6. Team Supervision & Scheduling

​Build and manage staff schedules, balancing labor costs with peak operational demands.

​Lead hiring, onboarding, and administrative training for service and floor staff.

​Track employee attendance, overtime, and process basic payroll data for accounting.