Job Description

Title: Manager

Company Name: Grilled

Vacancy: 1

Age: 30 to 40 years

Job Location: Dhaka (Dhanmondi, Dhanmondi 27)

Salary: Tk. 22000 - 30000 (Monthly)

Experience:

• At least 2 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Fast Food Shop

• Diploma in Hotel Management
• Bachelor/Honors
• Diploma

• At least 2 years
• The applicants should have experience in the following business area(s): Restaurant, Coffee Shop, Fast Food Shop

• Age 30 to 40 years
• Only Male

RESTAURANT MANAGER

Job Description

The Restaurant Manager is responsible for the overall operation, performance, profitability, and guest experience of the restaurant. The Manager will lead the restaurant team, maintain service and food-quality standards, control costs and inventory, ensure hygiene and safety compliance, and ensure that all company policies and SOPs are consistently followed.

The Manager is expected to be hands-on and present on the restaurant floor, particularly during peak operating hours, and will act as the primary link between restaurant operations and senior management.

Key Responsibilities

1. Operations

• Manage the restaurant's complete daily operations, including opening, service, and closing.

• Ensure smooth and efficient operations during all service periods.

• Implement and enforce all company SOPs, policies, and operational standards.

• Identify operational problems and take immediate corrective action.

2. Staff Management

• Supervise, motivate, and manage all restaurant employees.

• Prepare staff schedules, duty rosters, and shift allocations.

• Monitor attendance, punctuality, grooming, discipline, and performance.

• Conduct pre-shift briefings and ensure clear delegation of duties.

• Train staff in service, product knowledge, hygiene, and company procedures.

• Handle staff performance issues and recommend disciplinary action where required.

3. Customer Service

• Ensure consistently high standards of guest service and hospitality.

• Monitor the dining floor and staff performance throughout service.

• Personally handle escalated customer complaints and resolve issues professionally.

• Monitor customer feedback and implement improvements.

• Maintain relationships with regular customers and promote repeat business.

4. Food Quality & Safety

• Ensure consistent food quality, presentation, portion control, and product standards.

• Ensure proper food storage, handling, preparation, and temperature control.

• Enforce food-safety, sanitation, and personal-hygiene standards.

• Monitor kitchen cleanliness and minimize food wastage and spoilage.

5. Inventory & Cost Control

• Monitor food, beverage, packaging, cleaning, and operational inventory.

• Supervise receiving, storage, issuing, and recording of stock.

• Conduct regular inventory and stock counts.

• Investigate stock discrepancies and unauthorized usage.

• Monitor wastage, spoilage, breakage, and portion control.

• Ensure FIFO procedures are followed.

• Work with procurement to maintain adequate stock levels.

6. Cash & Financial Control

• Supervise all cash and payment transactions.

• Ensure all sales are accurately recorded through the POS system.

• Verify daily sales, cash, card, and other payment reconciliations.

• Monitor discounts, voids, refunds, complimentary items, and cancellations.

• Immediately report financial discrepancies.

• Assist management in controlling food, labor, and operating costs.

7. Sales & Revenue

• Drive achievement of daily, weekly, and monthly sales targets.

• Monitor sales performance and identify opportunities to increase revenue.

• Implement promotions and encourage upselling and cross-selling.

• Monitor customer traffic, table utilization, and peak-hour performance.

• Provide recommendations to senior management for improving sales and profitability.

8. Hygiene, Safety & Compliance

• Maintain high standards of cleanliness throughout the restaurant.

• Ensure compliance with food-safety, health, hygiene, and workplace-safety requirements.

• Ensure staff maintain proper grooming and personal hygiene.

• Identify and report safety hazards, incidents, and compliance issues.

• Ensure appropriate pest-control and sanitation procedures are maintained.

9. Maintenance & Facilities

• Regularly inspect restaurant, kitchen, furniture, equipment, POS systems, utilities, and facilities.

• Report and follow up on maintenance and repair requirements.

• Coordinate with approved technicians and service providers.

• Ensure the restaurant's physical appearance and equipment remain in proper condition.

10. Administration & Reporting

• Prepare daily operational and sales reports for senior management.

• Report on sales, cash, inventory, wastage, staffing, customer complaints, and incidents.

• Maintain accurate operational records and documentation.

• Monitor staff attendance and leave records.

• Participate in management meetings and provide operational recommendations.

11. Brand & Service Standards

• Ensure the restaurant consistently reflects the company's brand image and standards.

• Maintain standards for uniforms, grooming, service etiquette, restaurant presentation, cleanliness, music, and overall ambience.

• Ensure all employees understand and represent the restaurant's service philosophy.

12. Opening & Closing Control

• Ensure the restaurant is fully prepared before opening.

• Verify staff deployment, stock, equipment, cleanliness, and POS readiness.

• Conduct pre-service briefings.

• Ensure proper closing procedures, cash reconciliation, cleaning, stock storage, equipment shutdown, and restaurant security.

Accountability

The Restaurant Manager is ultimately accountable for:

Restaurant Operations | Staff Performance | Customer Satisfaction | Food Quality | Hygiene & Safety | Inventory Control | Cost Control | Cash Control | Sales Performance | Restaurant Presentation | SOP Compliance | Overall Operational Efficiency

Performance Measures

The Manager will be evaluated based on:

• Sales and revenue performance.

• Customer satisfaction and complaint resolution.

• Food and service quality.

• Food, labor, and operating cost control.

• Inventory accuracy and wastage reduction.

• Staff productivity, attendance, and discipline.

• Hygiene and safety compliance.

• Speed and efficiency of service.

• Restaurant cleanliness and presentation.

• Compliance with company SOPs.

• Overall profitability and operational performance.

Reports To: Managment
Supervises: Front of House, Kitchen, Cashier, Cleaning and Support Staff

• Salary Review: Yearly
• Festival Bonus: 2