Restaurant Manager

Duties :

Gain a thorough understanding of the restaurants concept, brand positioning and F&B offerings.

Develop and execute strategies that bring the restaurant vision to life.

Clearly communicate the concept and expectations to the team for alignment and buy-in.

Ensure all service and operational standards reflect the hotels values and etiquette.

Manage the delivery of memorable brand-aligned food experiences, special events and seasonal promotions.

Train, lead and coach the service team to deliver outstanding guest service :

Conduct training on SOPs, menus, wine service and operational systems.

Foster a respectful, motivated and high-performing team culture.

Provide regular, constructive performance feedback.

Conduct daily team briefings and maintain consistent internal communication.

Ensure adherence to grooming and uniform standards.

Oversee the use and accuracy of key operational systems : Micros Symphony for POS and daily operations reporting. Dineplan for managing bookings, guest communications, and table availability. Timekeeping system for managing attendance and scheduling compliance.

Liaise with guests to handle bookings, special requests and bespoke dining experiences.

Create and manage detailed function sheets for group reservations and events in coordination with other departments.

Lead bi-monthly beverage stock takes (including wine) and ensure accurate reporting.

Conduct monthly Operating Equipment (OE) stock takes and reconciliations.

Support budgeting processes with operational insights and proposals.

Collaborate with the F&B Manager to manage expenses, implement cost control measures and maintain effective financial processes.

Identify and escalate FOH / BOH operational issues to the F&B Manager for timely resolution.

Coordinate and document weekly F&B meetings, ensuring follow-up on key action points.

Ensure all Health & Safety protocols are consistently practiced.

Monitor hygiene, cleanliness, and safety across all FOH operations.

Requirements : Grade 12

A formal hospitality qualification

At least 35 years experience in a similar leadership role within a high-end or boutique hospitality environment.

Wine service or sommelier training (advantageous).

Deep understanding of restaurant systems, daily operations, and service delivery.

Strong knowledge of wine varieties, food pairings, service standards and cellar practices.

Ability to lead, coach and inspire a team to perform at their best.

Clear, assertive and respectful communicator, especially in performance management.

Skilled in Micros Symphony, Dineplan, timekeeping and stock management platforms.

Experience with budgeting, expense tracking and cost control.

Strong organizational skills with a meticulous eye for detail.

Passionate about creating exceptional guest dining experiences.

Highly responsible, reliable and aligned with brand etiquette and culture.