LAMUSE d’OR Restaurant Manager

LAMUSE d’OR located at Kaiya Beach Resort is seeking an experienced Restaurant Manager with extensive bar and beverage knowledge and a strong background in fine dining front‑of‑house operations. This role supports the General Manager in delivering a refined French coastal dining experience through attentive service, knowledgeable hospitality, and consistent operational standards.

The ideal candidate is a hands‑on leader who is equally comfortable guiding dining room service, overseeing bar operations, training staff, and building relationships with guests. Strong knowledge of wine, spirits, cocktails, and fine dining service is essential.

• Support the General Manager in overseeing daily restaurant operations, assuming responsibility for the restaurant in their absence.
• Lead the dining room and bar teams during service, maintaining a visible presence and setting the standard for professionalism and hospitality.
• Oversee reservations, seating flow, table pacing, and communication between the front of house, bar, and culinary teams.
• Uphold fine dining standards for table presentation, order accuracy, food and beverage service, and guest engagement.
• Handle guest concerns promptly and professionally, developing relationships with returning guests and resort members.
• Lead pre‑shift meetings covering menus, beverages, reservations, special requests, and service priorities.

• Provide knowledgeable oversight of bar operations, working closely with the Lead Bartender and General Manager.
• Maintain high standards for cocktail preparation, recipe consistency, presentation, glassware, and bar readiness.
• Apply extensive knowledge of classic and contemporary cocktails, spirits, wine, and beer to support menu development and staff education.
• Support wine list development, beverage selections, and food pairings in collaboration with the General Manager and culinary team.
• Train staff to make confident beverage recommendations that enhance the guest experience and grow wine and beverage revenue.
• Oversee beverage ordering, receiving, storage, inventory, and stock rotation.
• Monitor beverage costs, pour controls, waste, and inventory variances; recommend improvements that protect quality and profitability.
• Maintain responsible alcohol service practices and ensure staff follow applicable requirements and restaurant policies.

• Assist with recruiting, onboarding, training, scheduling, and performance management of front‑of‑house employees.
• Coach staff on fine dining etiquette, steps of service, menu knowledge, wine presentation, and beverage service.
• Establish clear expectations and provide consistent feedback to build an accountable, guest‑focused team.
• Support labor planning, daily financial controls, cash handling, and accurate use of the point‑of‑sale system.
• Maintain restaurant cleanliness, organization, equipment readiness, and opening and closing standards.
• Assist with vendor coordination, supplies, and front‑of‑house operating procedures.

• Support the development and implementation of service standards, training materials, and operating procedures.
• Assist with bar and dining room setup, OS&E organization, beverage inventory, and service station readiness.
• Help coordinate staff training, menu and beverage tastings, mock service, and opening preparations.

Qualifications

• Minimum of three years of front‑of‑house management experience in a fine dining or upscale full‑service restaurant.
• Extensive practical knowledge of bar operations, spirits, classic cocktails, beverage preparation, and inventory controls.
• Strong wine knowledge, including service, presentation, food pairing, and…