Restaurant Manager

Minimum Qualifications

• Diploma or Degree in Hospitality Management, Restaurant Management, or related field.
• Food safety certification is advantageous.

• 3–5 years’ experience in restaurant operations.
• Supervisory or management experience preferred.
• Experience in hotels, restaurants, resorts, or catering establishments.

• Restaurant operations and service standards.
• Food safety and hygiene regulations.
• Stock control and inventory management.
• Budgeting and cost control.
• Customer service practices.

• Leadership and staff management skills.
• Excellent communication and interpersonal skills.
• Problem-solving and conflict-resolution abilities.
• Financial and organisational skills.
• Customer service orientation.
• Ability to work under pressure.

• Professional and well-presented.
• Friendly and customer-focused.
• Responsible and reliable.
• Strong leadership qualities.
• Team-oriented and adaptable.

• Shift work, including weekends and public holidays.
• Fast-paced restaurant environment.
• Long working hours during busy periods.