Restaurant Manager

The Restaurant Manager is responsible for leading all aspects of daily restaurant operations to deliver exceptional food and beverage service, maintain high staff performance, drive guest satisfaction, and achieve profitability goals. This role requires strong leadership, operational discipline, and strategic thinking to uphold the restaurant’s reputation for excellence while maximizing efficiency and financial performance.

Leadership & Team Development

• Lead, mentor, and motivate the restaurant team to provide world-class service and a memorable dining experience.
• Recruit, train, schedule, and conduct performance evaluations for all restaurant staff.
• Foster a positive work environment that encourages teamwork and career growth.

Operational Excellence

• Develop and enforce operational procedures, service standards, and quality controls.
• Oversee service flow, table management, and guest interactions to ensure consistent excellence.
• Act as the primary decision-maker during service to resolve any operational issues.

Financial & Resource Management

• Maintain labor, food, and beverage costs within budgeted targets.
• Monitor daily sales, control costs, and implement strategies to increase profitability.
• Oversee supplier relationships, inventory control, and ordering processes.

Guest Experience & Brand Representation

• Ensure every guest interaction reflects the brand’s hospitality standards.
• Address and resolve guest concerns promptly and effectively.
• Monitor guest feedback from comment cards, online reviews, and direct communication.

Menu & Marketing Collaboration

• Work with the culinary team on menu development, specials, and seasonal promotions.
• Partner with marketing to plan and execute events, promotions, and guest engagement activities.

Compliance & Safety

• Ensure compliance with all health, safety, and sanitation regulations.
• Maintain operational readiness for inspections and audits.

Reporting & Analysis

• Analyze sales, cost, and performance data to identify improvement opportunities.
• Prepare operational reports for senior management.

Qualifications

• Minimum 5 years’ proven experience as a Restaurant Manager in a high-volume, full-service restaurant or luxury hospitality environment.
• Strong leadership and interpersonal skills with the ability to motivate and inspire teams.
• Demonstrated success in financial management, including budgeting and cost control.
• Excellent communication, problem-solving, and conflict resolution skills.
• Knowledge of POS and reservation systems.
• Ability to work flexible hours, including evenings, weekends, and holidays.