Restaurant Manager

The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, bar and events. This role involves leading by example, actively engaging with staff and customers during service, and managing both food and beverage operations. The Restaurant Manager ensures smooth daily operations, staff management, and compliance with company policies, while maintaining a hands-on approach. The Restaurant Manager coordinates and communicates effectively with the Marketing and Events consultants, Head Chef, and hotel management to ensure seamless execution of daily operations, promotions, and events.

Supervisory Responsibilities

• Hiring & Training: Recruit and train staff for both the restaurant and bar, ensuring all employees are capable and well-trained in their respective roles.
• Staff Scheduling: Organize and oversee staff schedules using the staff scheduling app, ensuring optimal coverage across all shifts.
• Performance Evaluations: Conduct timely performance reviews, offering constructive feedback and ensuring staff remain engaged and productive.
• Discipline & Termination: Handle discipline and termination of employees as per company policies, ensuring compliance with all legal requirements.

Key Responsibilities

• Hands-on Leadership: Lead by example during service, actively participating in daily operations. Engage with customers, ensure smooth service, and avoid delegating tasks unnecessarily.
• Bar & Beverage Management: Be well-versed in bar operations, including beverage preparation, inventory control, and compliance with alcoholic beverage regulations. Work closely with bartenders to ensure the bar runs smoothly.
• Food & Beverage Oversight: Ensure food preparation and service comply with health, safety, and hygiene standards. Monitor compliance with both food and beverage regulations.
• Customer Interaction: Regularly interact with guests to ensure high levels of customer satisfaction. Handle customer complaints promptly and diplomatically to maintain service quality.
• Costing & Inventory Management: Ensure accurate costing for kitchen and bar operations. Manage inventory levels for both food and beverages, ensuring stock is maintained and procurement is done efficiently.
• Health & Safety Compliance: Conduct regular inspections of the restaurant and bar to ensure compliance with health, safety, and hygiene regulations.
• Equipment Maintenance: Oversee the maintenance and repair of restaurant and bar equipment, ensuring functionality and compliance with safety standards.
• Hotel Buffet Coordination: Collaborate with the hotel’s F&B team to ensure smooth buffet operations, while maintaining clear communication on service quality and requirements.
• Reporting & Documentation: Provide operational reports to the CEO, including labor costs, COGS, sales performance, and customer feedback. Ensure transparency and accuracy in reporting.
• Labor Management: Monitor staff productivity, ensuring efficient use of labor across the restaurant, bar, and event space.

Required Skills/Abilities

• Strong leadership skills with the ability to engage with staff and customers, leading by example during service.
• In-depth knowledge of bar management, including beverage service and compliance with alcohol regulations.
• Excellent interpersonal and customer service skills.
• Strong organisational skills with attention to detail, ensuring operational efficiency and compliance.
• Familiarity with food handling, safety regulations, and restaurant operations.
• Strong time management skills and the ability to balance multiple responsibilities in a fast-paced environment.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.