Restaurant Manager

Description

The Fine Dining Restaurant Manager oversees daily operations of high-end restaurants, ensuring excellence in service, financial performance, and team management. The role focuses on profitability, operational standards, and leadership within the context of European, Mediterranean, Spanish, and French cuisine establishments. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

- Manage the outlet’s P&L and ensure alignment with monthly budget statements. - Analyze financial performance and implement strategies to maximize profitability. - Maintain and enforce high standards of quality, grooming, hygiene, and workplace safety. - Supervise restaurant inventory and ensure proper maintenance of equipment. - Oversee and train staff on Standard Operating Procedures (SOPs), Risk Management, and FSMS compliance. - Ensure all food and beverage products meet company standards of presentation and quality. - Control food and beverage usage to minimize waste and spoilage. - Develop and plan marketing initiatives and festive menus in collaboration with the head chef. - Coordinate with the Marketing Department and management for campaign approvals and launches. - Lead by example to inspire excellence in both service and kitchen operations. - Oversee outside catering activities and ensure service consistency across all operations. - Engage in client acquisition through outreach and relationship management. - Undertake ad hoc projects as assigned by senior management.

Qualifications and Requirements

- Minimum 3 years of experience managing fine dining restaurants. - Proven success in European, Mediterranean, Spanish, or French cuisine concepts. - Degree or certification in Hospitality Management, Culinary Arts, or related field. - Strong wine and beverage knowledge. - Excellent leadership, communication, and customer service skills. - Ability to manage high-volume, upscale restaurant operations efficiently.

Working Condition

Working hours

Full Time, flexible schedule depending on restaurant operations