Job Description

Leadership and Team Management



Provide strong leadership and direction to all restaurant staff, including front of house (FOH) and back of house (BOH) teams.



Foster a collaborative, high-performance culture, encouraging teamwork, professionalism, and continuous improvement.



Recruit, train, coach, and mentor staff to deliver world-class service.



Operational Excellence



Oversee all aspects of restaurant operations, including food preparation, service, cleanliness, and maintenance.



Ensure compliance with food safety, hygiene, and occupational health standards.



Develop, implement, and enforce standard operating procedures (SOPs) for opening, closing, and daily operations.



Guest Experience Management



Maintain exceptional service standards and ensure every guest enjoys a memorable dining experience.



Handle guest feedback and complaints efficiently, aiming to exceed expectations.



Monitor and maintain ambiance, decor, and overall atmosphere to ensure a welcoming environment.



Financial Management



Develop and implement strategies to achieve revenue growth, cost control, and profitability targets.



Manage budgets, analyze financial reports, and identify cost-saving opportunities.



Oversee inventory management, purchasing, and stock control to optimize operational efficiency.



Marketing and Business Development



Collaborate with the marketing team to promote the restaurant, run campaigns, and drive customer engagement.



Support initiatives to increase brand awareness, loyalty, and repeat business, including social media, email campaigns, and community engagement.



Identify and create new business opportunities to drive restaurant growth.



Requirements



Minimum 5 years' experience in a restaurant management position, preferably in upscale or fine dining establishments.



Proven ability to lead teams, delegate effectively, and maintain high staff morale.



Strong financial management skills - budgeting, daily cash-up, variance analysis, and food cost control.



Hands-on experience in health & safety and labour law compliance, SOP implementation, and team training and development.



Competence in rostering, scheduling, and inventory management.



Ability to handle guest feedback, ensure exceptional ambiance, and manage project execution (campaigns, specialty offerings).



Desired Qualities



Self-motivated, results-driven, and passionate about food and service excellence.



Flexible and willing to work rotating shifts, assisting across FOH and BOH during peak service.



Excellent communication, problem-solving, and leadership skills.



Confidence in managing both front-of-house and back-of-house operations.



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Between 3 - 5 Years