Restaurant Manager

Cruste is seeking an experienced Restaurant Manager to oversee the daily operations of our restaurant located in Central Park Housing Society, Lahore. This full-time role requires dedication to managing various facets of restaurant activities including staff coordination, inventory, customer service, sales tracking, and maintaining high standards of cleanliness and hygiene. The ideal candidate must have at least two years of restaurant management experience and demonstrate strong organizational and communication abilities. This role emphasizes individual responsibility without team management duties but requires excellent interpersonal skills to collaborate effectively with staff and customers alike. The successful candidate will be instrumental in ensuring smooth restaurant service, optimizing inventory control, and delivering outstanding customer experiences. Proficiency in Microsoft Excel, along with expertise in scheduling, budgeting, and supply chain oversight, will be key to excelling in this position. The role demands a professional and responsible attitude to uphold Cruste's reputation and drive operational success in a dynamic and fast-paced environment.
Responsibilities

Manage daily restaurant operations ensuring efficient workflow and high service standards.
Maintain accurate and up-to-date sales records and monitor financial performance.
Handle inventory management including ordering, stock control, and supply chain coordination.
Prepare staff schedules to meet operational needs and optimize labor costs.
Provide excellent customer service by addressing inquiries, managing feedback, and resolving complaints promptly.
Ensure compliance with hygiene and safety regulations to uphold restaurant cleanliness and safety standards.
Utilize Microsoft Excel for reporting, budgeting, and analyzing operational data.
Support marketing efforts to boost restaurant sales and customer engagement.
Build and maintain positive relationships with customers to enhance repeat business and loyalty.
Assist in training new staff regarding service protocols, safety, and hygiene practices.
Monitor customer feedback systematically to identify and implement continuous service improvements.
Collaborate with suppliers and vendors to ensure timely delivery and quality of inventory.
Oversee budgeting and financial management tasks related to restaurant operations.
Drive sales initiatives through effective inventory control and promotional activities.