Restaurant Manager (MICHELIN Guide Restaurant / Fine Dining)

Description

We are seeking an experienced **Restaurant Manager** to lead the dining operations of our fine dining/MICHELIN Guide restaurant. This role requires strong leadership, operational excellence, and passion for creating unforgettable guest experiences. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Oversee day-to-day operations of the restaurant, ensuring peak efficiency, coordination, and smooth service. * Support the development and execution of outlet concepts, menus, and service philosophy. * Work closely with culinary, stewarding, and procurement teams to ensure seamless collaboration. * Maintain complete technical knowledge of food handling, beverage storage, wine and cocktail service. * Utilise available technology to optimise productivity and service delivery. * Monitor competitor trends, ensuring menu pricing and offerings balance value with guest loyalty. * Empower staff through defined service standards, coaching, and constructive feedback. * Cultivate strong guest relationships, recognising regulars and creating memorable experiences. * Handle guest complaints and requests professionally, ensuring service recovery when required. * Be a hands-on leader, especially during peak service periods. * Uphold hygiene, safety, and sustainability standards, working with Hygiene and Stewarding teams. * Motivate the team to be creative, innovative, and guest-focused, fostering high morale. * Drive departmental targets, budgets, and schedules, maximising revenue and profitability. * Ensure accurate requisitions, POS operations, cashiering, and inventory management. * Conduct menu engineering, analyse guest feedback, and implement improvements. * Promote customer loyalty through targeted promotions, creative programming, and personalised service.

Qualifications and Requirements

* Minimum 5 years’ managerial experience in F&B and hospitality, preferably fine dining. * Strong leadership skills with proven ability to train and motivate staff. * Excellent communication, interpersonal, and organisational skills. * In-depth knowledge of food, wine, and cocktail service. * Financial acumen with experience in budgeting, cost control, and labour management. * Proficiency in MS Office and POS systems. * Strong attention to detail and commitment to service excellence. * Passionate, dynamic, and adaptable with a positive “can-do” attitude.

Working Condition

Working hours

Rotating shifts, including weekends and public holidays