Restaurant Manager - Fine Dining

Restaurant Manager – Fine Dining

Key Responsibilities

• Manage the day-to-day operations of the restaurant and ensure smooth service.
• Maintain high standards of guest service, hospitality, and dining experience.
• Lead, train, and motivate the restaurant team to achieve operational goals.
• Handle guest feedback, complaints, and special requests professionally.
• Monitor restaurant sales, food and beverage costs, inventory, and wastage.
• Ensure compliance with food safety, hygiene, and service standards.
• Coordinate with the kitchen team to ensure timely food delivery and service quality.
• Prepare staff duty rosters and ensure adequate manpower during operations.
• Monitor restaurant cleanliness, ambience, table settings, and overall presentation.
• Track daily sales, operational performance, and customer satisfaction.
• Conduct regular team briefings and training sessions to improve service standards.
• Coordinate with the management team to implement operational improvements and promotional activities.

Requirements

• Minimum 5 - 7 years of experience in restaurant operations, preferably in fine dining.
• Previous experience in a supervisory or restaurant management role.
• Strong knowledge of food and beverage service standards and restaurant operations.
• Excellent communication, leadership, and guest relationship management skills.
• Ability to manage teams, handle operational challenges, and work under pressure.
• Knowledge of POS systems, inventory management, and sales reporting.
• Strong understanding of restaurant hygiene, safety, and quality standards.
• Flexibility to work shifts, weekends, and public holidays as required.