Restaurant Manager

SUMMARY:

The Restaurant Manager is responsible for leading daily operations ensuring exceptional guest experiences, refined service standards, and seamless execution. The ideal candidate is service-driven, detail-oriented, and capable of cultivating a sophisticated dining atmosphere while driving team performance and profitability.

KEY RESPONSIBILITIES:

Service & Operations

- Ensure compliance with health, safety, and licensing regulation

- Engage with guests, handle feedback gracefully, and resolve service issues promptly

- Deliver consistently exceptional fine dining and bar experiences aligned with brand standards

- Oversee daily restaurant operations and coordinate closely with all department to ensure smooth service execution

- Create and maintain SOPs, recipes, costing sheets, and visual training guides to ensure quality control and consistency

Team Leadership

- Manage staff scheduling, performance reviews, KPIs, and on-the-job training

- Conduct regular training on service etiquette, wine knowledge, cocktail presentation, and guest engagement

- Recruit, train, and lead by example during service periods to foster a professional, motivated, and guest-focused service culture

Beverage & Bar Management

- Monitor beverage inventory, wastage and cost control

- Ensure proper handling, storage, and service of wines and premium beverages

- Oversee bar daily operations and work with wine lists, cocktail menus, and upselling strategies

- Source and manage suppliers, including price negotiation, invoice tracking, and ensuring consistent availability of products and equipment

- Develop, manage, and continuously refine the beverage programme, including seasonal offerings and monthly specials, to enhance guest experience and drive sales revenue

Marketing & Engagement

- Drive revenue through upselling, service enhancements, and guest retention strategies

- Support promotions & campaigns (e.g. weekday dinner traffic, family packages, special events)

- Partner with management to develop ideas for seasonal menus, specials, and community events

Financial & Performance Management

- Control labour costs, operating expenses, and inventory within budget targets

- Prepare reports for management on service quality, staffing, and financial performance including sales performance, guest feedback, and operational KPIs

- Manage payroll records, attendance, and administrative duties accurately

This position is located at our Loyang and Outram locations.

JOB REQUIREMENTS:

• At least 3-5 years of F&B management experience, preferably in a restaurant setting
• Ability to adapt in a fast-paced environment balancing service with operational needs
• Solid understanding of restaurant operations, inventory, and cost control
• Passion for hospitality and creating memorable dining experiences
• Strong leadership, communication and people management skills
• Willingness to work evenings, weekends, and public holidays