Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant and ensuring that guests receive excellent food, service, and overall dining experience. The manager will lead the restaurant team, maintain operational standards, control costs, and help improve sales and profitability. Qualifications include a Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management, Business Administration, or a related course, at least 3 years of restaurant operations experience with at least 1 year in a supervisory or managerial position, knowledge of restaurant operations, inventory management, cost control, and food safety, familiarity with POS systems, sales reports, staff scheduling, and basic Microsoft Office or Google Workspace applications. Willingness to work on weekends, holidays, evenings, and extended hours is required.