Restaurant Manager – Maldives

Roles and Responsibilities

• Supervise daily operations to ensure high standards of food quality, service, and cleanliness.
• Recruit, train, schedule, and mentor front-of-house staff, including waiters, hosts, and bartenders.
• Manage the restaurant’s budget, track daily sales, control operational costs, and maximize profitability.
• Monitor inventory levels of food, beverages, and service supplies to place accurate orders.
• Interact with guests to gather feedback, resolve complaints, and ensure a memorable dining experience.
• Ensure strict compliance with food safety regulations, licensing laws, and health and safety codes.
• Coordinate with the kitchen team and head chef to optimize menu pricing and service timing.
• Develop and execute local marketing strategies, promotional events, and seasonal menu changes