Restaurant Manager - FnB Business

What you will do:

This role exists to lead and manage all aspects of daily operations, ensuring seamless service, consistent quality, and operational excellence. By fostering a culture of warm, intentional service and delivering refined guest experiences, the restaurant manager upholds the Bobobox FnB business's position as a flagshipventure under the Bobobox group.

• Ensure smooth, efficient, and professional operations across all front-of-house (FOH) and back-of-house (BOH)

• Sets clear expectations, fosters a strong team culture, and encourages continuous growth and operations excellence
• Maintains the highest standards of guest service, addressing feedback or concern with empathy and efficiency. Ensure every touchpoint-food, service, ambiance-contributes to a memorable and elevated dining experience for each guest.
• Manage the restaurant’s financial performance, including budgeting, cost control, and revenue optimization
• Ensures that the Bobobox FnB businessconsistently upholds Bobobox brand values through every detail of service and team to execute the restaurant's unique identity and positioning.
• Collaborates with F&B Operations Manager to develop strategies for growth. Keeps a pulse on F&B trends and guest preferences to ensure the Bobobox FnB business remains relevant and competitive
• Ensures all operations adhere to food safety, sanitation, and legal regulations, maintaining a clean, safe, and compliant environment for both guests and staff

• Bachelor’s degree in Hospitality Management or related field (preferred)
• Minimum 5 years of progressive experience in restaurant or hospitality management, with at least 2 years in a leadership role in a premium or fine-dining environment
• Proven experience in launching or managing high-end, full-service restaurants in a strong advantage
• Strong leadership and team building capabilities with the ability to inspire and manage diverse team across front and back of house
• Deep understanding of restaurant operations, including service flow, kitchen coordination, reservations, and inventory systems.
• Ability to make data-driven decisions and improve operational efficiency without compromising guest experience
• Skilled in handling guest feedback, resolving complaints, and ensuring consistently elevated dining experiences