The Restaurant Business Manager is fully accountable for the restaurant’s commercial and operational performance.

He or she will work the outlet team to drive profitability, operational excellence, brand standards, and an exceptional guest experience through strong leadership, disciplined execution, and sound business judgment.

Oversee daily restaurant operations to ensure efficient and high-quality execution.

• Ensure adherence to recipes, portion controls, and food quality standards.
• Ensure product availability, effective display, and merchandising to support sales.

Financial & Commercial Management:

• Deliver sales targets, customer growth, and profitability objectives.
• Control labour, food, and operating costs within approved budgets.
• Ensure accurate recording of all sales transactions, proper cash handling, and timely submission of daily sales reports.
• Review financial and sales reports regularly and implement initiatives to improve business growth.
• Support local marketing initiatives and in-store promotions.

People Management & Leadership:

• Enforce grooming, dress code, and personal hygiene standards across all staff.
• Coach and develop team members to drive performance and accountability.
• Conduct performance reviews, identify training needs, and manage disciplinary actions as required in line with company guidelines.
• Ensure strict adherence to inventory control procedures.
• Minimise waste, losses, and variances through effective stock management.

Customer Experience & Brand Standards:

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