A Restaurant Manager is responsible for overseeing the day-to-day operations of a restaurant to ensure it runs smoothly, providing excellent customer service, managing staff, and maintaining financial performance.
Has responsibility for directing the daily operations of the restaurant. Operates in accordance with the prescribed policies and practices. Ensures compliance with standards for customer relations, food costs, labor costs, safety, sanitation and food preparation. Accountable for the unit operations at all times, whether physically present or not.

Duties and Responsibilities:
1. Manages the day-to-day operations within the guidelines and to the highest standards.
2. Enforces sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
3. Ensures that all accessories and wares are always in good conditions.
4. Ensures that employees’ grooming and personal hygiene are as per standard.
5. Interacts with guests and ensures customer satisfaction at all times.
6. Handles guest complains effectively and ensure guest problems are not repeated.
7. Ensures all SOPs and sequence of service are strictly followed.
8. Ensures that daily, weekly and monthly inventories are conducted on time and according to Fig Holding’s procedures.
9. Provides a two-way communication and nurtures an ownership environment with emphasis in motivation and teamwork.
10. Controls employees’ discipline and attendance and coordinates with the HR department regarding any rule’s violation