RESTAURANT MANAGER

SUMMARY OF ROLES & RESPONSIBILITIES

Restaurant Operations & Guest Experience

• Oversee the daily operations of the restaurant, ensuring exceptional service standards are consistently maintained.

• Deliver a refined and personalized dining experience that reflects the restaurant’s fine dining concept.

• Greet and engage with guests, handle feedback professionally, and resolve concerns promptly to ensure guest satisfaction.

• Monitor dining room operations, table management, reservations, and service flow to maximize efficiency and guest experience.

• Ensure compliance with company standards, food safety regulations, hygiene requirements, and licensing conditions.

Leadership & Team Management

• Lead, supervise, and motivate front-of-house and back-of-house teams to achieve operational excellence.

• Train, mentor, and evaluate employees to maintain high performance and service standards.

• Conduct regular staff briefings and ensure all team members are knowledgeable about menus, promotions, and service procedures.

• Prepare staff schedules, manage manpower allocation, and oversee attendance and performance.

• Foster a positive and professional working environment that promotes teamwork and accountability.

Food & Beverage Management

• Maintain thorough knowledge of food menus, wine lists, beverage offerings, and pairing recommendations.

• Monitor food and beverage quality, presentation, and consistency to meet fine dining expectations.

• Work closely with the kitchen team to ensure smooth coordination between service and culinary operations.

• Manage inventory levels, ordering, stock control, and cost management to minimize wastage and maximize profitability.

Job Requirements

• Proven experience in a managerial role within a fine dining restaurant environment.

• Strong leadership, operational management, and customer service skills.

• Excellent knowledge of food and beverage operations, including wine and service etiquette.

• Ability to work under pressure, manage multiple priorities, and lead a diverse team effectively.

• Strong communication, interpersonal, and problem-solving skills.

• Professional appearance, positive attitude, and commitment to delivering exceptional guest experiences.

Other Details

• Working Schedule: 6 days per week.

• Able to work on weekends, public holidays, and Split shifts as required by operational needs.