Restaurant Manager

About the role

The Restaurant Manager leads all operational and financial aspects of an assigned restaurant, ensuring the delivery of a consistent, high-quality dining experience that meets brand standards and revenue targets.

Key responsibilities

• Develop and manage the annual budget, provide accurate financial forecasts and take full ownership of the outlet’s P&L performance.
• Implement cost-control measures for labour, beverages and supplies while maintaining service excellence.
• Analyse sales data, performance metrics and market trends to devise strategies that drive revenue and profitability.
• Collaborate with the culinary team on menu engineering, pricing and guest satisfaction initiatives.
• Oversee all front-of-house operations, ensuring seamless service execution and adherence to luxury hospitality standards.
• Maintain and continuously improve service policies, procedures and training programs.
• Act as the lead host during peak periods, fostering strong relationships with guests and staff.

Required profile

• Bachelor’s degree in hospitality management, business administration or a related field (preferred).
• 3-5 years of progressive food-and-beverage management experience, including at least two years in an assistant or manager role within fine-dining or luxury hotel environments.
• Proven track record in P&L management, budgeting and cost control.
• Strong leadership, strategic planning and team-development abilities.
• Excellent communication skills in English; additional languages are a plus.

Required skills

• Proficiency with Point-of-Sale (POS) systems.
• Experience using SevenRooms reservation software.
• Knowledge of inventory management software.
• Advanced use of the Microsoft Office Suite.