Restaurant manager

Key Responsibilities:

• Oversee daily operations of the restaurant, ensuring exceptional guest service and ambiance.
• Lead, train, and motivate front-of-house staff, promoting a culture of excellence, teamwork, and hospitality.
• Maintain compliance with health, safety, and hygiene standards.
• Manage reservations, guest relations, and VIP experiences to ensure personalized service.
• Monitor financial performance, including cost control, revenue targets, budgeting, and reporting.
• Collaborate with the Executive Chef on menu development, service flow, and presentation standards.
• Drive continuous improvement through guest feedback, mystery audits, and internal reviews.
• Ensure proper inventory management, procurement, and supplier relationships.
• Implement and uphold brand standards and service protocols aligned with 5-star expectations.

Qualifications & Experience:

• Bachelor’s degree in Hospitality Management or related field (preferred).
• Minimum 5 years of experience managing a high-end or 5-star restaurant.
• Strong understanding of fine dining operations, wine service, and international cuisine.
• Exceptional interpersonal, communication, and conflict-resolution skills.
• Fluent in English; additional languages are a plus.
• Proficient in POS systems, reservation software, and MS Office.

Working Conditions:

• Flexible schedule including evenings, weekends, and holidays.
• Fast-paced, guest-facing environment requiring attention to detail and composure under pressure.