About the Role

Laryan Company Limited is seeking an experienced, customer-focused, and results-oriented Restaurant Manager to oversee daily restaurant operations, deliver exceptional guest experiences, and maintain high standards of food quality, service, hygiene, and operational efficiency. The successful candidate will demonstrate strong leadership and communication skills and the ability to serve both local and international guests.

Key Responsibilities

• Oversee daily restaurant operations to ensure smooth, efficient, and professional delivery service.
• Lead, supervise, and motivate restaurant staff, including chefs, waiters, and other service personnel.
• Ensure excellent customer service and promptly resolve guest complaints and concerns.
• Monitor food quality, presentation, service standards, hygiene, and compliance with food safety requirements.
• Prepare staff schedules, manage shifts, and maintain appropriate staffing levels.
• Monitor sales, operating costs, inventory, stock control, and wastage to support profitability.
• Oversee cash handling, daily sales reports, and other operational records.
• Train and coach staff to improve performance, teamwork, and customer service.
• Ensure compliance with company policies, procedures, health and safety standards, and applicable laws.
• Coordinate with suppliers and relevant departments to ensure the availability of supplies and resources.
• Monitor restaurant performance and recommend improvements to enhance customer satisfaction and business growth.
• Prepare regular operational reports for management.

Qualifications and Requirements

• A bachelor’s degree in hospitality management, Hotel Management, Food and Beverage Management, Business Administration, or a related field.
• At least three (3) years of relevant experience in restaurant or food and beverage operations, preferably in a supervisory or managerial role.
• Strong spoken and written English communication skills.
• Proven ability to lead, supervise, and develop a team.
• Excellent customer service, interpersonal, and problem-solving skills.
• Good understanding of food safety, hygiene, and health and safety standards.
• Knowledge of restaurant financial management, stock control, budgeting, and cost management.
• Computer literacy and experience using restaurant POS systems and basic reporting tools.
• High integrity, professionalism, accountability, and attention to detail.
• Ability to work flexible hours, including weekends and public holidays, as required.

KEY COMPETENCIES

Leadership | Customer Service | Team Management | Communication | Problem Solving | Cost Awareness | Operational Planning | Accountability

• Oversee daily restaurant operations to ensure smooth, efficient, and professional delivery service.
• Lead, supervise, and motivate restaurant staff, including chefs, waiters, and other service personnel.
• Ensure excellent customer service and promptly resolve guest complaints and concerns.
• Monitor food quality, presentation, service standards, hygiene, and compliance with food safety requirements.
• Prepare staff schedules, manage shifts, and maintain appropriate staffing levels.
• Monitor sales, operating costs, inventory, stock control, and wastage to support profitability.
• Oversee cash handling, daily sales reports, and other operational records.
• Train and coach staff to improve performance, teamwork, and customer service.
• Ensure compliance with company policies, procedures, health and safety standards, and applicable laws.
• Coordinate with suppliers and relevant departments to ensure the availability of supplies and resources.
• Monitor restaurant performance and recommend improvements to enhance customer satisfaction and business growth.
• Prepare regular operational reports for management.

• Strong spoken and written English communication skills
• Proven ability to lead, supervise, and develop a team
• Excellent customer service, interpersonal, and problem-solving skills
• Good understanding of food safety, hygiene, and health and safety standards
• Knowledge of restaurant financial management, stock control, budgeting, and cost management
• Computer literacy and experience using restaurant POS systems and basic reporting tools
• High integrity, professionalism, accountability, and attention to detail
• Ability to work flexible hours, including weekends and public holidays, as required

• A bachelor’s degree in hospitality management, Hotel Management, Food and Beverage Management, Business Administration, or a related field.
• At least three (3) years of relevant experience in restaurant or food and beverage operations, preferably in a supervisory or managerial role.