Job Description

Position Overview



The Senior Manager will be responsible for all operational, financial, and personnel aspects of the business.




Key Responsibilities





1. Operational Excellence




Oversee the seamless day-to-day operations of the restaurant, ensuring smooth coordination between front-of-house (FOH) and back-of-house (BOH) teams.

Maintain and enforce all brand standard operating procedures (SOPs), ensuring consistency in guest experience, food quality, and presentation.

Conduct daily pre-shift briefings, service evaluations, and floor presence during key trading hours to ensure operational control.

Manage supplier relationships and stock ordering; ensure that deliveries meet brand standards.

Maintain strict adherence to opening and closing procedures, cash handling protocols, and daily reporting.




2. Guest Experience Leadership




Champion brand service philosophy by delivering warm, intuitive, and personalized hospitality.

Handle guest feedback, complaints, and special requests in a professional and solution-focused manner.

Monitor and respond to guest reviews across platforms (Google, Dineplan, TripAdvisor, etc.), implementing service improvement strategies as needed.

Train and empower staff to build meaningful guest relationships and deliver memorable experiences.




3. Team Development & HR Management




Lead, train, and mentor all FOH and BOH staff, cultivating a culture of pride, ownership, and professionalism.

Manage staff scheduling, payroll inputs, timekeeping, and labour cost control.

Conduct performance reviews, implement succession planning, and support internal promotions.

Address disciplinary matters with fairness, consistency, and compliance to labor laws and company policy.

Drive staff engagement and teamwork through effective communication and recognition initiatives.




4. Financial & Business Performance




Monitor and control key cost drivers (food cost, beverage cost, wage cost, operating supplies).

Analyze weekly/monthly management reports and KPIs to identify areas of improvement.

Drive local marketing initiatives and community engagement to grow foot traffic and increase average spend per head.

Work with franchisor or head office support teams to align business strategy with brand objectives.




5. Compliance, Hygiene & Safety




Enforce all health, safety, and food hygiene standards (HACCP or similar) in accordance with brand and legal requirements.

Ensure that all licenses, certificates, and inspections (e.g., liquor license, COAs, pest control) are current and compliant.

Conduct regular internal audits, cleanliness inspections, and equipment maintenance checks.

Respond swiftly to any non-conformances or risk indicators with documented corrective action plans.




Minimum Requirements




3-5 years' experience in a senior restaurant management role, ideally within a premium or fine dining environment.

Proven ability to lead large teams (20-40+ staff) across multiple departments.

Strong leadership, organizational, and communication skills.

Proficiency in POS, stock, and workforce management systems (e.g., GAAP, Pilot, Micros, or similar).

Flexibility to work evenings, weekends, and public holidays as required.




Preferred Qualifications




Diploma or Degree in Hospitality Management, Business, or related field.

Previous experience in a franchised environment or managing to brand standards.

* Knowledge of wine service, steak cuts, and fine dining etiquette.