Restaurant Manager

Description

The Restaurant Manager supports the Restaurant General Manager in overseeing daily operations, ensuring service standards, and elevating the guest dining experience. Acts as the “face” of the restaurant in the absence of the GM, leading the venue’s personality and culture. EA License Number: 22C1267 EA Personnel: R22110252

Responsibilities and Duties

* Supervise restaurant operations and maintain service standards. * Act as ambassador of the restaurant, ensuring guest satisfaction. * Drive revenue growth and achieve financial/quality targets. * Manage staffing levels, training, and development of team members. * Oversee operational planning, scheduling, and compliance. * Create SOPs, training manuals, and service sequences. * Lead simulation, menu planning, and restaurant pre-opening activities. * Monitor and forecast sales, covers, and payroll costs. * Maintain food, beverage, and service consistency. * Handle guest complaints effectively, build guest loyalty. * Lead, mentor, and coach staff to maintain high standards. * Manage marketing initiatives and support media engagement. * Provide accurate forecasts and financial reports. * Conduct regular team training, orientations, and evaluations. * Uphold grooming, hygiene, safety, and NEA compliance standards. * Foster positive teamwork and ensure performance management. * Coordinate closely with Chef In-Charge and other departments.

Qualifications and Requirements

* Bachelor’s Degree in F&B/Hospitality or equivalent hands-on experience. * Minimum 5 years in hotels or restaurants, 2 years in management. * Experience in Asia/Southeast Asia preferred. * Fine dining and pre-opening experience advantageous. * Strong knowledge of culinary trends and sustainability. * Confident in media presence and guest engagement. * Strong interpersonal, leadership, and presentation skills. * Able to thrive in large-scale, high-volume operations. * Flexible, adaptable, and culturally sensitive.

Working Condition

Working hours

* 5-day work week