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Daily Operations & Service Excellence

• Supervise all daily restaurant operations, ensuring service standards, cleanliness, and atmosphere meet brand expectations.
• Monitor floor activity and kitchen service to ensure alignment, speed, and quality.
• Coordinate with kitchen leadership (Head Chef, Pastry Chef) to ensure menu consistency, timely service, and smooth guest flow.
• Manage opening and closing checklists and ensure all service points are fully operational.

Guest Experience & Brand Representation

• Create a warm, professional, and memorable dining experience for each guest.
• Handle guest complaints and special requests with empathy, speed, and effectiveness.
• Promote upselling techniques and service personalization to increase customer loyalty and revenue.
• Gather and analyze guest feedback through surveys, reviews, and in-person interactions, and implement continuous improvements.

Business, Sales & Financial Performance

• Set and monitor sales targets, control labor costs, food & beverage costs, and track operational KPIs (e.g., revenue per seat/hour, table turnover, net promoter score).
• Conduct variance analysis between actual and forecasted sales/performance data.
• Develop and execute local marketing initiatives in collaboration with the commercial or marketing teams.
• Identify opportunities to improve profitability without compromising guest experience.

Team Leadership & People Development

• Recruit, onboard, and train new staff to ensure alignment with the company’s values, service culture, and standards.
• Lead, coach, and evaluate the front-of-house team; drive performance, motivation, and internal promotions.
• Organize daily briefings, team meetings, and monthly performance reviews.
• Ensure that grooming, behavior, and customer interaction by all staff members consistently reflect the brand identity.

Procurement & Inventory Control

• Collaborate with procurement to monitor supplier quality, pricing, and delivery schedules.
• Conduct regular inventory checks and supervise waste management.
• Ensure accurate stock levels and avoid shortages or excess, optimizing storage and shelf life.

Compliance, Hygiene & Risk Management

• Ensure full compliance with local health regulations, food safety protocols, and HACCP guidelines.
• Conduct routine checks to ensure hygiene, cleanliness, and equipment maintenance.
• Coordinate with maintenance and support teams to ensure restaurant infrastructure is safe and functional.
• Prepare for and respond to audits, inspections, or regulatory checks.

• Degree or diploma in Hotel Management, Hospitality, or Business Administration.
• Minimum 5–7 years of experience in restaurant management, preferably in premium or high-traffic environments (airport, hotel, upscale chains).
• Experience in pre-opening is a strong asset.
• Fluent in English (spoken & written); additional language skills are a plus.
• HACCP or food safety certification strongly preferred.
• Able to handle pressure, resolve conflicts, and mediate team dynamics effectively.
• Passionate about guest satisfaction with a genuine service mindset.
• Comfortable handling VIP guests and high-pressure service environments.
• Ability to manage budgets, forecast revenues, and interpret financial dashboards.
• Ability to work in multicultural environments and lead diverse teams with diplomacy and inclusion.
• Proficient in restaurant POS systems, inventory management software, and MS Office Suite (especially Excel).

Working Conditions 🕐

• Full-time position with rotating shifts, including weekends and public holidays.
• Fast-paced, customer-facing, and high-expectation work environment.
• Physical presence required during operational hours (floor supervision, peak services, special events).