Restaurant Manager

Summary

The Restaurant Manager supports the Director of Food & Beverage in overseeing all outlet operations, ensuring service excellence, compliance with standards, and guest satisfaction. This role drives revenue, manages costs, and leads the team to deliver exceptional dining experiences aligned with brand and LQA requirements.

Key Responsibilities

• Oversee daily restaurant operations and ensure compliance with service, safety, and brand standards.
• Manage financial performance, including budgets, cost controls, and revenue growth.
• Foster strong collaboration between service and kitchen teams.
• Lead, train, and inspire colleagues to deliver exceptional guest experiences.
• Act on guest feedback and implement strategies to enhance quality and satisfaction.

Skills, Experience & Educational Requirements

• Minimum 2 years of experience in a luxury 5-star hotel or high-end restaurant setting.
• Strong passion and commitment to food & beverage operations.
• Professional, polished appearance with ability to inspire by example.
• Outgoing, confident, and highly communicative team player.
• Resilient, adaptable, and skilled at problem-solving under pressure.
• Self-motivated with strong leadership and decision-making abilities.
• Proficient in Microsoft Office (Word, Excel, PowerPoint, Outlook).

Seniority level

• Mid-Senior level

Employment type

• Full-time

Job function

• Management

Industries

• Hotels and Motels and Hospitality