Restaurant Manager | Lead Service & Operations on Floor

Shehwars; Lahore; On-site; PKR 1,004,000 - 1,451,000; Full time

Job summary

Shehwar Broast in Lahore is seeking a Restaurant Manager to oversee daily on-site operations, staff supervision, and guest experiences. You will ensure food quality and safety, manage inventory, and coordinate with suppliers while guiding hiring and training activities.

The role requires hands-on leadership, excellent communication, and flexibility to work evenings, weekends, and holidays to meet business goals.

Qualifications

• Strong focus on customer satisfaction and service.
• Experience in hiring, team leadership and scheduling.
• Excellent communication with guests, team members, and suppliers.
• Knowledge of food & beverage operations, including safety, hygiene, and menu understanding.
• Previous experience as Restaurant Manager, Shift Supervisor, or similar role in the food service industry.
• Ability to work flexible hours, including evenings, weekends, and holidays.
• Basic understanding of cash handling and daily reporting; cost control is a plus.
• Diploma or degree in Hospitality Management preferred.

Responsibilities

• Oversee daily restaurant operations and guest experiences on the floor.
• Supervise staff, manage shifts, and ensure smooth service flow.
• Maintain food quality, safety standards, and cleanliness.
• Monitor customer service and resolve guest concerns promptly.
• Manage inventory and coordinate with suppliers to prevent stockouts.
• Assist with hiring, onboarding, and ongoing staff training.
• Implement standard operating procedures and track sales & costs.

Skills

Customer service excellence

Staff leadership

Shift management

Communication skills

Food service operations

Hospitality knowledge

Cash handling & POS

Flexibility

Attention to detail

Hiring & training

Education

Diploma or degree in Hospitality Management

Tools

POS systems

Inventory management systems

Job description

Shehwar Broast in Lahore is seeking a Restaurant Manager to oversee daily on-site operations, staff supervision, and guest experiences. You will ensure food quality and safety, manage inventory, and coordinate with suppliers while guiding hiring and training activities.

The role requires hands-on leadership, excellent communication, and flexibility to work evenings, weekends, and holidays to meet business goals.