Restaurant Manager

About this role

Restaurant Manager

Job Summary

The Restaurant Manager is responsible for the overall management and success of the restaurant and bar, ensuring exceptional guest experiences, strong sales performance, operational efficiency, and profitability.

The position provides leadership to front-of-house operations and works closely with the Head Chef and Bar Manager to maintain high standards of food, beverage, service, cleanliness, cost control, and inventory management.

The Restaurant Manager is expected to build sales, develop a high-performing team, encourage repeat business, and foster a culture of hospitality, professionalism, accountability, and teamwork that reflects the restaurant's premium brand and reputation.

Key Responsibilities

• Oversee the daily operations of the restaurant and bar, ensuring consistently high standards of service, efficiency, and guest satisfaction.
• Provide visible leadership on the restaurant floor and ensure smooth coordination between front-of-house, kitchen, and bar teams.
• Lead, train, coach, and motivate employees while fostering a positive, professional, and team-oriented work environment.
• Recruit and onboard employees, manage performance, and ensure appropriate staffing and scheduling to meet operational needs and control labour costs.
• Drive restaurant sales by identifying opportunities to increase guest traffic, average spend, repeat business, and overall revenue.
• Promote a strong sales and service culture, including effective product knowledge, recommendations, and appropriate upselling.
• Build relationships with guests and handle enquiries, complaints, and special requests professionally to encourage satisfaction and loyalty.
• Monitor sales, labour costs, operating expenses, and key performance indicators and take appropriate action to improve profitability.
• Work closely with the Head Chef and Bar Manager to maintain food and beverage quality, portion control, cost management, and service standards.
• Maintain appropriate oversight of restaurant inventory, ensuring effective controls over purchasing, receiving, storage, stock levels, wastage, and stock counts.
• Review inventory usage and variances with the relevant managers and ensure corrective action is taken where necessary.
• Approve discounts, refunds, voids, and other authorized transactions in accordance with company policies.
• Ensure the restaurant consistently meets cleanliness, maintenance, presentation, food safety, health and safety, and licensing requirements.
• Support and execute promotions, special events, private functions, and other initiatives designed to increase revenue and enhance the guest experience.
• Conduct regular team meetings and pre-service briefings to communicate service expectations, sales goals, promotions, and operational priorities.
• Prepare and review relevant operational and performance reports and recommend practical improvements to service, efficiency, cost control, and business performance.
• Qualifications, Experience & Competencies
• Bachelor's Degree or Diploma in Hospitality Management, Business Administration, or a related field is preferred.
• Minimum of five (5) years' management experience in a high-end restaurant, hotel, or fine dining establishment.
• Proven experience leading and developing hospitality teams and delivering high standards of guest service.
• Demonstrated ability to drive sales, build repeat business, and manage restaurant operations effectively.
• Good understanding of labour management, food and beverage costs, inventory controls, and restaurant profitability.
• Excellent leadership, communication, interpersonal, and customer service skills.
• Strong organizational, problem-solving, and decision-making abilities.
• Proficiency in POS systems, Microsoft Office, and restaurant management systems.
• Sound knowledge of food safety, occupational health and safety, and applicable licensing requirements.
• Ability to work effectively in a fast-paced environment and flexible hours, including evenings, weekends, and public holidays.
• Professional appearance, integrity, and a strong commitment to the restaurant's service standards and brand.
• Reporting Relationship
• Reports directly to the General Manager / Owner.