Key Responsibilities: Restaurant Operations

• Oversee day-to-day operations of all dining spaces, including poolside, and main restaurant areas, ensuring a seamless guest experience from arrival to departure.

• Coordinate closely with the Head Chef and kitchen team to ensure consistency in

  food quality, plating standards, and timely service.

• Monitor service flow, table turns, and guest satisfaction throughout each shift,

  adjusting team dynamics as needed.

• Lead daily pre-shift meetings, align staff on service goals, menu updates, and VIP guests.

• Ensure all service staff are fully trained on menu items, wine pairings, and property standards.

• Manage vendor relationships to ensure timely deliveries, cost-effective purchasing, and high-quality ingredients and supplies.

• Maintain a high standard of cleanliness, organization, and maintenance in all guest-facing and operational areas.

• Implement and maintain all operational systems, including POS, inventory tracking, and scheduling software.

• Uphold compliance with local health and safety regulations, alcohol service laws, and internal SOPs.

  
  

  Staffing & Team Development:

• Recruit, hire, onboard, and retain a high-performing hospitality team across FOH and BOH.

• Provide continuous training and performance feedback to promote growth, accountability, and consistency.

• Develop and manage staff schedules with FOH & BOH managers based on business needs, seasonality, and events calendar.

• Coordinate with Human Resource Manager for wholistic staff development.

  
  

  Event Management:

• Respond to and manage event inquiries providing timely communication, detailed proposals, and custom packages for private bookings.

• Plan and execute events ranging from intimate dinners to large-scale celebrations across the garden, poolside, and dining areas.

• Work closely with the culinary team to curate custom menus based on guest needs and seasonal availability.

• Coordinate event logistics including layout, rentals, staffing, timeline, and special requirements.

• Serve as on-site lead during events, ensuring smooth execution, client satisfaction, and brand integrity.

• Maintain post-event follow-ups, feedback collection, and relationship building for future bookings.

  
  

  Financial Management:

• Develop and manage budgets for both restaurant operations and events, working with ownership to set and track monthly, quarterly, and annual goals.

• Monitor daily, weekly, and monthly financial performance including food and beverage cost percentages, labor cost ratios, and profit margins.

• Analyze sales trends and adjust staffing, inventory, or menu offerings to optimize profitability.

• Oversee payroll, tip distribution, and timekeeping records.

• Conduct regular inventory counts for food, beverage, and operational supplies,

  ensuring cost controls and minimal waste.

• Review vendor pricing regularly and negotiate competitive rates where possible.

Key Attributes

• Strong leadership presence with a refined and approachable demeanor.

• Deep understanding of high-end hospitality and elevated service standards.

• Exceptional communication, delegation, and conflict resolution skills.

• Ability to balance creative vision with operational and financial practicality.

• Self-motivated, proactive, and detail oriented.

  Requirements:

• Degree or certification in Hospitality Management, Business Administration, or Event Planning.

• 3–5+ years of experience as a General Manager or senior-level hospitality leader in an upscale restaurant or boutique venue.

• Experience overseeing both daily operations and private event execution.

• Strong financial acumen with experience in budgeting, forecasting, and reporting.

• Background in wine and beverage program management is a pl