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Restaurant Manager
Job Summary
The Restaurant Manager is responsible for the overall management and success of the restaurant
and bar, ensuring exceptional guest experiences, strong sales performance, operational
efficiency, and profitability.
The position provides leadership to front-of-house operations and works closely with the Head
Chef and Bar Manager to maintain high standards of food, beverage, service, cleanliness, cost
control, and inventory management.
The Restaurant Manager is expected to build sales, develop a high-performing team, encourage
repeat business, and foster a culture of hospitality, professionalism, accountability, and
teamwork that reflects the restaurant's premium brand and reputation.
Key Responsibilities
Oversee the daily operations of the restaurant and bar, ensuring consistently high
standards of service, efficiency, and guest satisfaction.
Provide visible leadership on the restaurant floor and ensure smooth coordination
between front-of-house, kitchen, and bar teams.
Lead, train, coach, and motivate employees while fostering a positive, professional, and
team-oriented work environment.
Recruit and onboard employees, manage performance, and ensure appropriate staffing
and scheduling to meet operational needs and control labour costs.
Drive restaurant sales by identifying opportunities to increase guest traffic, average
spend, repeat business, and overall revenue.
Promote a strong sales and service culture, including effective product knowledge,
recommendations, and appropriate upselling.
Build relationships with guests and handle enquiries, complaints, and special requests
professionally to encourage satisfaction and loyalty.
Monitor sales, labour costs, operating expenses, and key performance indicators and take
appropriate action to improve profitability.
Work closely with the Head Chef and Bar Manager to maintain food and beverage
quality, portion control, cost management, and service standards.
Maintain appropriate oversight of restaurant inventory, ensuring effective controls over
purchasing, receiving, storage, stock levels, wastage, and stock counts.
Review inventory usage and variances with the relevant managers and ensure corrective
action is taken where necessary.
Approve discounts, refunds, voids, and other authorized transactions in accordance with
company policies.
Ensure the restaurant consistently meets cleanliness, maintenance, presentation, food
safety, health and safety, and licensing requirements.
Support and execute promotions, special events, private functions, and other initiatives
designed to increase revenue and enhance the guest experience.
Conduct regular team meetings and pre-service briefings to communicate service
expectations, sales goals, promotions, and operational priorities.
Prepare and review relevant operational and performance reports and recommend
practical improvements to service, efficiency, cost control, and business performance.
Qualifications, Experience & Competencies
Bachelor's Degree or Diploma in Hospitality Management, Business Administration, or a
related field is preferred.
Minimum of five (5) years' management experience in a high-end restaurant, hotel, or
fine dining establishment.
Proven experience leading and developing hospitality teams and delivering high
standards of guest service.
Demonstrated ability to drive sales, build repeat business, and manage restaurant
operations effectively.
Good understanding of labour management, food and beverage costs, inventory controls,
and restaurant profitability.
Excellent leadership, communication, interpersonal, and customer service skills.
Strong organizational, problem-solving, and decision-making abilities.
Proficiency in POS systems, Microsoft Office, and restaurant management systems.
Sound knowledge of food safety, occupational health and safety, and applicable licensing
requirements.
Ability to work effectively in a fast-paced environment and flexible hours, including
evenings, weekends, and public holidays.
Professional appearance, integrity, and a strong commitment to the restaurant's service
standards and brand.
Reporting Relationship
Reports directly to the General Manager / Owner.
