Oversee daily restaurant operations including opening and closing procedures, ensuring smooth service, and maintaining cleanliness and hygiene standards.
Manage inventory levels of food, beverages, and supplies, coordinating with suppliers to ensure timely deliveries and minimize waste.
Implement and enforce restaurant policies and procedures, including health and safety regulations, to maintain compliance and ensure a safe dining environment.

Staff Management:

Recruit, train, and supervise restaurant staff to ensure high levels of service and performance.
Create staff schedules, manage labor costs, and optimize staffing levels to meet business demands while adhering to budgetary constraints.
Provide ongoing coaching, feedback, and performance evaluations to foster a positive work environment and encourage professional growth.
Strong focus on driving sales and training staff to enhance performance and service quality.

Customer Service:

Lead by example in providing exceptional customer service, greeting guests, taking orders, and assisting with inquiries or special requests.
Ensure that all guests receive prompt and courteous service, addressing any issues or concerns promptly to enhance the overall dining experience.

Financial Management:

Monitor financial performance indicators, such as revenue, expenses, and profitability, analyzing trends and implementing strategies to maximize revenue and minimize costs.
Prepare and manage budgets, forecasting revenue and expenses, and implementing cost-control measures to achieve financial targets.

Marketing and Promotion:

Develop and execute marketing strategies and promotional activities to attract new customers, retain existing ones, and increase restaurant visibility and sales.
Collaborate with the marketing team to plan and implement advertising campaigns, social media initiatives, and special events to drive traffic and revenue.

Quality Control:

Ensure the quality and consistency of food and beverage offerings, working closely with the kitchen and bar staff to maintain high standards and meet customer expectations.
Conduct regular inspections of the restaurant facilities, equipment, and operations to identify areas for improvement and implement corrective actions as needed.

Business Development:

Identify opportunities for business growth and expansion, such as catering services, private events, or partnerships with local businesses, and develop strategies to capitalize on them.
Stay informed about industry trends, competitor activities, and customer preferences, adapting the restaurant's offerings and services to remain competitive and relevant in the market.

As a Restaurant Manager, you'll play a pivotal role in the success of our standalone restaurant, combining leadership, operational expertise, and customer service skills to create a memorable dining experience for guests while achieving business objectives.

Preferred Skills & Experience:

Proven track record of effectively managing restaurant operations.
Experience with HACCP or FAS food standards and quality assurance implementation or related training preferred.
Fine and casual dining, and upmarket restaurant experience.
Experience in Menu Engineering & Design, Business Planning, etc.
Proven track record in the hospitality industry.
Computer proficiency in Outlook, MS Word, and MS Excel.
Excellent written and verbal communication skills as well as strong interpersonal skills.
Strong managerial skills.
KPI knowledge and implementation.
A tenure of 4-6 years in upscale dining or hotel service environments.
Established leadership credentials coupled with a flair for service excellence.
Valid certifications in health and safety standards related to service.
Mastery of POS and associated service technology.