Background

Morsan is a global powerhouse in hr consultancy, with a strong reputation built on excellent client relationships. Our specialization lies in tailoring comprehensive hr services to meet your organization's unique needs. from talent acquisition and development to performance management and hr strategy, we offer a wide range of solutions designed to elevate y...

Job Summary

Our client, is seeking an experienced, proactive, professional and results-driven Restaurant Manager to oversee the daily operations of their restaurant. The successful candidate will be responsible for ensuring smooth restaurant operations, exceptional customer service, efficient team management, and achievement of business performance targets.

The ideal candidate should possess strong leadership, operational, and problem-solving skills, with the ability to maintain high service standards, drive profitability, and create an excellent dining experience for all guests.

Key Responsibilities

• Oversee and coordinate daily restaurant operations to ensure efficiency and smooth service delivery.
• Supervise, lead, and motivate restaurant staff to maintain productivity, discipline, and high performance.
• Ensure exceptional customer service by maintaining a welcoming environment and promptly resolving customer complaints or concerns.
• Monitor service standards to ensure customers receive a high-quality dining experience at all times.
• Develop staff schedules and manage shift planning to ensure adequate staffing levels.
• Conduct staff training, coaching, and performance management to improve service delivery and operational excellence.
• Enforce compliance with company policies, restaurant SOPs, and operational procedures.
• Monitor food and beverage quality, presentation, and consistency to ensure standards are maintained.
• Work closely with kitchen staff and supervisors to ensure timely preparation and delivery of orders.
• Manage inventory levels for food, beverages, and operational supplies to minimize wastage and prevent stock shortages.
• Oversee stock ordering, receiving, and storage while ensuring proper stock control measures are followed.
• Track and analyze daily sales, expenses, and operational costs to support profitability.
• Prepare daily, weekly, and monthly operational reports for management review.
• Oversee cash handling, billing, and reconciliation processes to ensure accountability and reduce discrepancies.
• Ensure POS systems are used efficiently, and all transactions are accurately recorded.
• Maintain cleanliness, hygiene, and sanitation standards in compliance with food safety regulations.
• Ensure restaurant facilities, equipment, and service areas are properly maintained and operational.
• Drive sales growth through promotions, upselling strategies, and improved customer engagement.
• Handle escalated operational challenges and make quick decisions to maintain service continuity.
• Support opening and closing procedures and ensure all operational checklists are completed accurately.

Qualifications & Experience

• Bachelor’s Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related field.
• Minimum 3–5 years of experience in restaurant, hotel, café, or hospitality management, with at least 1–2 years in a supervisory or managerial role.
• Strong leadership, team management, and people management skills.
• Excellent communication, interpersonal, and conflict-resolution skills.
• Strong understanding of restaurant operations, service standards, and customer experience management.
• Proficiency in using POS (Point of Sale) systems, billing systems, and basic reporting tools will be an added advantage.
• Good financial acumen with experience in budgeting, cost control, and stock management.
• Ability to work under pressure and make sound decisions in a fast-paced environment.
• High level of professionalism, integrity, discipline, and accountability.
• Flexibility to work shifts, weekends, and public holidays.

• Oversee and coordinate daily restaurant operations to ensure efficiency and smooth service delivery.
• Supervise, lead, and motivate restaurant staff to maintain productivity, discipline, and high performance.
• Ensure exceptional customer service by maintaining a welcoming environment and promptly resolving customer complaints or concerns.
• Monitor service standards to ensure customers receive a high-quality dining experience at all times.
• Develop staff schedules and manage shift planning to ensure adequate staffing levels.
• Conduct staff training, coaching, and performance management to improve service delivery and operational excellence.
• Enforce compliance with company policies, restaurant SOPs, and operational procedures.
• Monitor food and beverage quality, presentation, and consistency to ensure standards are maintained.
• Work closely with kitchen staff and supervisors to ensure timely preparation and delivery of orders.
• Manage inventory levels for food, beverages, and operational supplies to minimize wastage and prevent stock shortages.
• Oversee stock ordering, receiving, and storage while ensuring proper stock control measures are followed.
• Track and analyze daily sales, expenses, and operational costs to support profitability.
• Prepare daily, weekly, and monthly operational reports for management review.
• Oversee cash handling, billing, and reconciliation processes to ensure accountability and reduce discrepancies.
• Ensure POS systems are used efficiently, and all transactions are accurately recorded.
• Maintain cleanliness, hygiene, and sanitation standards in compliance with food safety regulations.
• Ensure restaurant facilities, equipment, and service areas are properly maintained and operational.
• Drive sales growth through promotions, upselling strategies, and improved customer engagement.
• Handle escalated operational challenges and make quick decisions to maintain service continuity.
• Support opening and closing procedures and ensure all operational checklists are completed accurately.

• Strong leadership skills
• Team management skills
• People management skills
• Excellent communication skills
• Interpersonal skills
• Conflict-resolution skills
• Strong understanding of restaurant operations
• Service standards knowledge
• Customer experience management
• Proficiency in POS systems
• Proficiency in billing systems
• Basic reporting tools proficiency
• Good financial acumen
• Budgeting experience
• Cost control experience
• Stock management experience
• Ability to work under pressure
• Decision-making skills
• High level of professionalism
• Integrity
• Discipline
• Accountability

• Bachelor’s Degree in Hospitality Management, Business Administration, Food & Beverage Management, or a related field.
• Minimum 3–5 years of experience in restaurant, hotel, café, or hospitality management, with at least 1–2 years in a supervisory or managerial role.