Restaurant Manager

Restaurant Manager Job Summary We are looking for an experienced and dynamic Restaurant Manager to oversee the daily operations of the restaurant, ensuring exceptional guest experiences, strong team performance, and consistent operational standards. The Restaurant Manager will be responsible for managing the front-of-house operation, leading the team, maintaining service standards, controlling costs, and working closely with the General Manager and other departments to achieve the venue’s operational and financial objectives.

Key Responsibilities

Operations Oversee the day-to-day operation of the restaurant, ensuring smooth and efficient service. Maintain consistently high standards of food, beverage, service, cleanliness, and presentation. Ensure the restaurant is properly prepared before each service and efficiently closed afterward. Monitor reservations, table allocation, guest flow, and overall floor operations.

Ensure all operational procedures and company standards are consistently followed. Identify operational issues and implement effective solutions. Guest Experience Deliver a high level of personalized and professional guest service. Build strong relationships with regular guests and VIP clientele. Handle guest feedback and complaints professionally and ensure appropriate follow-up.

Maintain the restaurant's service culture and hospitality standards. Monitor guest satisfaction throughout service and take immediate action when required. Team Leadership Lead, motivate, and develop the front-of-house team. Conduct daily briefings and ensure clear communication between all departments. Manage staff schedules, attendance, performance, and productivity.

Train and coach team members to continuously improve service standards. Conduct performance evaluations and provide constructive feedback. Ensure the team maintains a professional appearance and attitude at all times. Financial & Cost Control Monitor daily sales, revenue, and operational performance. Control labor costs and ensure efficient manpower deployment.

Monitor beverage and operational costs and minimize wastage. Ensure correct cash handling and compliance with financial procedures. Support the General Manager in achieving revenue and profitability targets. Identify opportunities to increase average spend and maximize revenue. Food & Beverage Work closely with the kitchen and bar teams to maintain consistency and quality.

Monitor menu knowledge and ensure the team can confidently communicate food and beverage offerings. Ensure correct ordering procedures, portion control, and product handling. Support menu launches, promotions, events, and special activations. Compliance & Standards Ensure compliance with all company policies, health and safety requirements, and local regulations.

Maintain high standards of hygiene, cleanliness, and workplace safety. Ensure all incidents, maintenance issues, and operational concerns are reported and followed up. Conduct regular checks of the restaurant and immediately address any areas requiring attention. Events & Business Development Support the planning and execution of private events, group bookings, and special activations.

Work closely with the reservations, marketing, and management teams to maximize business opportunities. Assist in developing initiatives that increase guest traffic, revenue, and repeat business.

Requirements

Minimum 3–5 years of experience in a Restaurant Manager or senior Front-of-House management position. Experience within high-end restaurants, lounges, hospitality, or nightlife venues is preferred. Strong leadership and team-management skills. Excellent knowledge of restaurant operations and service standards. Strong understanding of beverage operations and cost control.

Commercially aware with a strong focus on revenue and profitability. Excellent communication and interpersonal skills. Ability to work under pressure in a fast-paced environment. Strong organizational and problem-solving skills. Professional appearance and strong guest-facing presence. Flexible to work evenings, weekends, and public holidays.

Key Competencies Leadership & Team Development Guest Experience Restaurant Operations Revenue & Cost Management Staff Scheduling & Manpower Planning Training & Development Problem Solving Communication Commercial Awareness Attention to Detail Reporting To General Manager