Restaurant Manager

✔ Age between 28 to 36 years.

✔ Only male candidates are eligible to apply.

✔ 4 to 8 years of relevant experience in restaurant, food outlet, or hospitality operations.

✔ Strong leadership, decision-making, and problem-solving abilities with a customer-centric and guest-focused approach.

✔ Sound business acumen with the ability to manage daily operations efficiently while driving sales and profitability.

✔ Proficient in operating POS software, preparing sales reports, and using MS Office applications.

✔ Demonstrated integrity, accountability, and professionalism with a high level of transparency in work practices.

✔ Ability to work flexible schedules, including shift duties, evenings, weekends, and public holidays, as required by restaurant operations.

✔ Excellent team management, communication, and interpersonal skills with the ability to motivate and supervise staff effectively.

Quality Integrated Agro Limited is looking for a proactive, customer-oriented, and performance-driven Restaurant Manager to oversee the day-to-day operations of its restaurant outlet in Dhaka. The successful candidate will be responsible for managing all operational, financial, and administrative functions of the outlet, ensuring exceptional service standards, consistent food quality, efficient cost management, and a productive team environment.

Key Responsibilities

Restaurant Operations

✔ Supervise and coordinate all front-of-house and back-of-house activities to ensure efficient daily operations and outstanding customer service.

Customer Service & Quality Assurance

✔ Deliver an excellent dining experience by maintaining high service standards, handling customer feedback and complaints effectively, and ensuring food quality, presentation, and safety consistently meet company expectations.

Sales & Financial Management

✔ Monitor daily sales performance, manage POS transactions, oversee cash handling and reconciliation, control food costs, and implement measures to maximize profitability while minimizing operational expenses.

Inventory & Cost Control

✔ Maintain adequate stock levels, manage inventory records, monitor ingredient usage, reduce wastage, and ensure timely replenishment of supplies.

Team Management

✔ Lead, train, mentor, and supervise restaurant staff, including kitchen personnel, service staff, cashiers, and housekeeping employees, while promoting teamwork, discipline, and excellent customer service.

Food Safety & Facility Maintenance

✔ Ensure compliance with food safety, hygiene, sanitation, and workplace safety standards throughout the restaurant. Coordinate routine maintenance of kitchen equipment and dining facilities to support uninterrupted operations.

Marketing & Business Development

✔ Collaborate with the marketing and HR teams to implement promotional campaigns, launch new menu offerings, organize local marketing activities, and enhance customer engagement to increase outlet sales and foot traffic.