Manager

Responsibilities:

Restaurant Operations Management:

• Oversee the daily operations of the fine-dining restaurant.
• Ensure seamless coordination between front-of-house and kitchen operations.
• Maintain exceptional restaurant presentation, cleanliness, and ambience.
• Develop and enforce operational policies and service procedures.
• Ensure compliance with food safety, hygiene, and hospitality standards.

Fine Dining Service Excellence:

• Maintain premium dining and international hospitality service standards.
• Ensure staff demonstrate proper dining etiquette, table settings, menu knowledge, and professional guest interaction.
• Supervise reservations, table arrangements, guest seating, and dining experiences.
• Handle VIP guests, special occasions, and customer complaints professionally.
• Continuously improve the overall guest experience.

Staff Leadership and Management:

• Recruit, train, supervise, and evaluate restaurant personnel.
• Manage waiters, supervisors, bartenders, hosts/hostesses, and other service staff.
• Prepare staff duty rosters and ensure adequate shift coverage.
• Conduct regular staff training on customer service, fine-dining etiquette, and service standards.
• Promote discipline, teamwork, accountability, and professional conduct.

Financial and Business Performance:

• Monitor restaurant revenue, expenses, and profitability.
• Control food and beverage costs, wastage, and inventory.
• Monitor daily sales and prepare operational performance reports.
• Implement strategies to increase sales, customer retention, and profitability.
• Ensure effective cash handling and proper billing procedures.

Food and Beverage Management:

• Work closely with the Executive Chef to maintain food quality and presentation.
• Ensure consistency in menu delivery, portion control, and food standards.
• Monitor beverage service, wine presentation, and menu recommendations.
• Oversee stock management, procurement, and supplier relationships.
• Ensure proper storage and handling of food and beverages.

Guest Relations and Brand Reputation:

• Build strong relationships with regular and high-profile guests.
• Monitor customer feedback and implement service improvements.
• Ensure the restaurant maintains a premium brand image.
• Develop strategies to encourage repeat patronage and positive reviews.

Requirements:

• HND in Hospitality Management, Hotel and Catering Management, Business Administration, or a related discipline.
• Minimum of 10 years' relevant experience in the hospitality industry, preferably within fine-dining restaurants, luxury hotels, or premium hospitality establishments.
• Proven experience managing restaurant operations at a senior supervisory or management level.
• Strong understanding of international fine-dining standards, table service, dining etiquette, and guest relations.
• Excellent knowledge of food and beverage operations, inventory management, and cost control.
• Demonstrated ability to lead, train, and manage a multicultural hospitality team.
• Strong financial management, administrative, and reporting skills.
• Excellent communication, interpersonal, and problem-solving abilities.
• High level of professionalism, personal grooming, integrity, and attention to detail.
• Ability to work flexible hours, including weekends and public holidays.

Key Performance Indicators (KPIs):

The successful candidate will be assessed based on:

• Customer satisfaction and guest feedback ratings.
• Restaurant revenue growth and profitability.
• Quality and consistency of fine-dining service.
• Staff productivity, discipline, and retention.
• Effective inventory and cost control.
• Reduction in food and beverage wastage.
• Compliance with hygiene and operational standards.
• Customer retention and repeat patronage.
• Successful management of VIP guests and special events.
• Overall operational efficiency.

Required Competencies:

• Exceptional leadership and people-management skills.
• Strong customer service orientation.
• Excellent organisational and multitasking abilities.
• Commercial awareness and business development skills.
• High standards of personal presentation and professionalism.
• Ability to perform under pressure.
• Strong decision-making and conflict-resolution skills.
• Passion for luxury hospitality and fine dining.

Accommodation and Benefits:

• Accommodation will be provided by the employer.
• Competitive remuneration, commensurate with experience.
• Opportunity to work in a premium hospitality environment.