Restaurant Manager

Key responsibilities Employee management: Delegate tasks, create work schedules, manage employee breaks, train new hires, and address performance issues or conflicts. Customer service: Ensure customers are served quickly and efficiently, monitor service quality, handle customer complaints, and resolve service issues. Operations: Supervise daily workflow, monitor food preparation and quality, ensure cleanliness and maintenance of the restaurant, and manage inventory and supplies. Financials: Manage cash handling, balance cash receipts, and oversee bank deposits. Compliance: Enforce health, safety, and brand standards, and ensure staff follow all procedures. Reporting: Monitor and report on performance metrics like sales and productivity to upper management. Required skills and qualities Leadership and team management skills QSR Experience Experience of Food services is must Ability to work in a fast-paced environment and multitask Strong communication and interpersonal skills Organizational and problem-solving skills Commitment to high-quality customer service and food standards