Restaurant Manager

About the role

The Restaurant Manager holds overall responsibility for the successful management and performance of an assigned restaurant, covering operational excellence, guest experience, employee engagement and retention, and sustainable profitability. The role provides strategic and operational leadership across all restaurant functions, with accountability for financial performance, people management, customer service, inventory control, food quality, health and safety and compliance with company policies and brand standards.

Key responsibilities

• Lead day-to-day operations, manage the profit and loss, sales growth and cost control, and oversee labour, food, paper and utility costs
• Manage inventory, stock ordering and reconciliation, and implement marketing initiatives to drive sales
• Provide coaching, training and performance feedback to Assistant Managers, Shift Coordinators and Team Members, conduct appraisals and hold monthly and quarterly management meetings
• Ensure consistent, high-quality customer service, resolve complaints promptly and run regular table checks
• Ensure food is prepared and served to brand specifications, with proper storage, handling, temperature checks and compliance with franchiser requirements
• Oversee operations across all shifts, run shift huddles and enforce opening and closing procedures
• Manage staff rosters, cash handling and security, and minimise waste and pilferage
• Maintain cleanliness, sanitation and food safety, and comply with Jamaican labour laws and company policies

Required profile

• Strong leadership, communication and people management skills
• Sound financial and business management capability, including interpreting operational and financial reports
• Proven ability to lead teams and drive results in a fast-paced environment
• Integrity, accountability, dependability and professionalism
• Availability for flexible schedules, including weekends, public holidays, night shifts and extended hours