Restaurant Manager

Job brief We are seeking an experienced and highly professional Fine Dining Restaurant Manager to lead all aspects of our establishment. The ideal candidate will have a deep passion for hospitality, a meticulous eye for detail, and a proven track record of managing a high-end dining environment. You will be responsible for ensuring superior food and beverage service, maximizing guest satisfaction, and maintaining the restaurant's reputation for excellence. Key responsibilities Operational leadership: Oversee all front-of-house and back-of-house operations to ensure seamless service delivery and high performance during every shift. Guest experience: Maintain the highest standards of hospitality by personally greeting and engaging with guests, handling reservations, and effectively and discreetly resolving any issues. Staff management and development: Lead, inspire, and motivate a team of servers, hosts, and bartenders. This includes recruiting, training, and appraising staff performance to ensure compliance with service standards. Beverage program oversight: Collaborate with the culinary team and sommeliers to curate and manage the wine and beverage list, recommend pairings to guests, and control inventory. Financial oversight: Monitor operational costs and identify waste-reduction measures. Create detailed reports on revenue and expenses to maximize profitability without compromising quality. Quality control: Regularly review food and beverage quality, presentation, and service to uphold the restaurant's standard of excellence. Investigate new vendors and products as needed. Atmosphere management: Control the overall ambiance, including lighting, background music, and table settings, to ensure a refined and welcoming environment. Compliance: Ensure strict adherence to all health, safety, sanitation, and liquor licensing regulations. Marketing and promotion: Collaborate on marketing efforts, such as special events and promotions, to attract a broader audience and build repeat business. Qualifications and requirementsEducation: Bachelor's degree in Hospitality Management, Business Administration, or a related field is preferred. A relevant diploma or culinary schooling is a plus. Experience: Proven work experience (3–5 years minimum) in a restaurant management role, with a significant portion in a fine dining or luxury hotel setting. F&B knowledge: Extensive and in-depth knowledge of food, wine, and other beverages, including the ability to inform staff and customers. Technical skills: Proficiency with Point-of-Sale (POS) systems and other restaurant management software.Business acumen: Strong financial management, planning, and organizational skills. Soft skills: Exceptional leadership, communication, and interpersonal abilities. Must be resilient under pressure and possess a keen eye for detail.Certifications: Valid food handler certification is required.Work environment and benefitsThis is a full-time, permanent position requiring flexibility to work evenings, weekends, and holidays as needed.We offer a competitive salary based on experience, plus a generous bonus plan.Benefits may include health insurance, paid time off, and employee meal discounts.We provide a supportive and professional work environment focused on growth and professional development