Restaurant Manager

About the role

The Restaurant Manager will lead daily operations in a fast‑paced dining environment, driving revenue growth while maintaining strict cost controls. You will oversee the floor, ensure exceptional guest experiences, and develop a high‑performing team.

Key responsibilities

• Lead shift briefings and manage the dining floor during peak hours to optimise service flow and table turnover.
• Build relationships with regular patrons, gather feedback and resolve complaints promptly and professionally.
• Audit food and beverage presentation, service speed and ambience to uphold brand standards.
• Monitor daily sales, control labour costs through efficient scheduling and adjust staffing in real time.
• Oversee inventory counts, audit waste logs and work with suppliers to minimise COGS.
• Produce operational reports tracking average spend, revenue targets and expenses.

Required profile

• 3–5 years of management experience in a high‑volume, upper‑casual or premium dining restaurant.
• Strong commercial acumen with a deep understanding of restaurant financial mechanics.
• Proven ability to solve problems and lead calmly during peak service periods.

Required skills

• Inventory control software
• POS data analysis
• P&L optimization

What we offer

• Opportunity to lead a dynamic team in a reputable dining venue.
• Competitive compensation based on performance.