Restaurant Manager

Description

Lead the front-of-house team in a fine dining environment, ensuring exceptional guest experiences, operational efficiency, and staff development. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Lead, motivate, and manage the front-of-house team with professionalism - Recruit, train, and develop staff within budget constraints - Plan and manage duty rosters for smooth daily operations - Promote a strong team culture and resolve conflicts effectively - Oversee reservations and maintain efficient service flow - Maintain high service standards in line with fine dining expectations - Handle guest feedback and resolve complaints with discretion - Coordinate closely with the kitchen to ensure quality and consistency - Monitor POS systems, billing accuracy, and daily operational procedures - Conduct pre-service briefings and ensure staff readiness and appearance - Maintain cleanliness and organization in all service areas - Support training initiatives and service improvement programs - Enforce hygiene and safety standards and ensure staff compliance

Qualifications and Requirements

- Minimum 2–3 years’ experience as a Restaurant Manager or similar role in fine dining - Strong leadership, communication, and problem-solving skills - Proven ability to manage operations and lead a team effectively - Passion for hospitality and guest satisfaction