Restaurant Manager

Jjamera; Lahore; On-site; PKR 600,000 - 1,000,000; Full time

Job summary

Jjamera in Lahore, Pakistan, is seeking a Restaurant Manager to oversee daily operations and ensure a customer-focused dining experience. You will coordinate front-of-house and kitchen activities, lead teams, and uphold service standards to keep operations efficient.

The role requires strong organizational skills, ability to manage staff schedules, and a focus on health, safety, and quality. You will work with suppliers and internal teams to maintain smooth restaurant operations and high guest

Qualifications

• Experience supervising restaurant or food-service operations.
• Strong knowledge of customer service, food hygiene, and safety procedures.
• Ability to manage staff scheduling and shift handovers.
• Familiarity with inventory control and cash handling.
• Good communication and problem-solving skills.
• Experience using POS systems and basic spreadsheets.

Responsibilities

• Manage daily restaurant opening, closing, service flow, and staff coordination.
• Supervise kitchen, cashier, service, and support staff while assigning duties and monitoring performance.
• Maintain food quality, hygiene, cleanliness, safety, and customer service standards.
• Monitor inventory, supplies, wastage, cash handling, and basic operational records.
• Resolve customer concerns professionally and promote a welcoming dining environment.
• Coordinate with suppliers and internal teams to support uninterrupted restaurant operations.
• Train and guide team members on procedures, service expectations, and workplace safety.

Skills

Team leadership

Customer service

Food safety knowledge

Inventory management

Cash handling

Communication skills

POS familiarity

Tools

POS systems

Excel/Spreadsheets

Job description

Job Description: Jjamera is a private limited restaurant company serving customers in Lahore, Pakistan. We are seeking a Restaurant Manager to oversee daily operations, support a customer-focused dining experience, and coordinate front-of-house and kitchen activities. This role suits an organized hospitality professional who can lead teams, maintain service standards, and help the restaurant operate efficiently.

Key responsibilities:

• Manage daily restaurant opening, closing, service flow, and staff coordination.
• Supervise kitchen, cashier, service, and support staff while assigning duties and monitoring performance.
• Maintain food quality, hygiene, cleanliness, safety, and customer service standards.
• Monitor inventory, supplies, wastage, cash handling, and basic operational records.
• Resolve customer concerns professionally and promote a welcoming dining environment.
• Coordinate with suppliers and internal teams to support uninterrupted restaurant operations.
• Train and guide team members on procedures, service expectations, and workplace safety.

Job Specification:

• Proven ability to supervise restaurant or food-service operations and lead multidisciplinary teams.
• Strong knowledge of customer service, food hygiene, workplace safety, and service-quality procedures.
• Capability to manage staff scheduling, task allocation, shift handovers, and performance follow-up.
• Working understanding of inventory control, purchasing coordination, wastage reduction, and cash handling.
• Good communication, conflict-resolution, decision‑making, and problem‑solving skills.
• Comfort using basic point-of-sale systems, spreadsheets, and operational records.
• Ability to remain organized and effective during busy service periods.