Restaurant Manager

Job Description

Title: Restaurant Manager

Company Name: Sushi Tei Bangladesh

Vacancy: 1

Age: Na

Job Location: Dhaka (GULSHAN 2)

Salary: Negotiable

Experience:

• At least 5 years
• The applicants should have experience in the following business area(s): Restaurant

• Bachelor/Honors

• At least 5 years
• The applicants should have experience in the following business area(s): Restaurant

• Minimum 5 years of experience in restaurant operations, with at least 1–2 years in a supervisory or assistant managerial role.
• Strong leadership and team supervision skills.
• Excellent customer service and conflict resolution abilities.
• Strong interpersonal and communication skills.
• Organized, detail-oriented, and proactive in problem-solving.
• Familiarity with POS systems and restaurant operations software.

Job Summary: Sushi Tei Bangladesh (a concern of Sajeeb group) is a high-end Japanese cuisine-focused restaurant at Gulshan-2.

The Restaurant Manager is responsible for assisting in the smooth day-to-day operations of the restaurant, ensuring consistent service excellence, managing and motivating staff, addressing customer concerns, and supporting business growth through corporate channel development.

Key Responsibilities:

Shift Operations Management

• Oversee and manage restaurant operations during assigned shifts to ensure smooth functioning.
• Supervise daily opening and closing procedures, cleanliness, and overall presentation of the restaurant.
• Coordinate with the kitchen and service teams to ensure timely food preparation and delivery.
• Enforce adherence to health, hygiene, and safety standards in compliance with company policies.

Customer Service & Guest Experience

• Serve as the point of contact for guest queries, complaints, and feedback during operational hours.
• Ensure guests receive high-quality, efficient, and friendly service.
• Monitor customer service performance and implement improvements to enhance guest satisfaction.
• Maintain a professional and hospitable dining environment.

Staff Supervision and Team Management

• Supervise service staff including waiters, cashiers, and support staff during operational hours.
• Assist in scheduling, task delegation, and performance tracking of team members.
• Facilitate training and on-the-job coaching to maintain service standards.
• Foster teamwork, discipline, and a positive work environment on the floor.

Corporate Channel Lead Generation

• Identify and approach potential corporate clients for group bookings, events, or regular meal plans.
• Build and nurture long-term relationships with corporate customers and partners.
• Maintain a database of contacts and follow up regularly to secure bookings and partnerships.
• Coordinate with internal teams to ensure high-quality service delivery for corporate events.