Restaurant Manager

Role Overview

This leader owns the daily rhythm of the restaurant, bar and lounge, and room service operation, moving between the floor, the pass, and the back office to keep service sharp from the first greeting to the final farewell. The role combines hands-on floor presence during peak meal periods with the planning work behind it — menu input, staffing levels, sanitation discipline, and the coaching that keeps a team performing at an upscale standard. Success here shows up in two places at once: guests who leave satisfied and return, and a department that meets its financial targets without compromising service quality.

Key Responsibilities

• Run day-to-day operations across restaurant, bar/lounge, and room service, stepping in to cover any team position when staffing or volume requires it.
• Protect service and sanitation standards throughout all outlets, including food handling practices and responsible alcohol service in line with local law.
• Set staffing levels each shift so that guest expectations, operational demands, and financial goals stay in balance.
• Support servers and hosts directly on the floor during meal periods and high-demand windows, and take charge of shift operations when the Assistant Restaurant Manager is unavailable.
• Build the team through hiring support, performance standards, ongoing training, coaching conversations, and recognition of strong work.
• Handle guest concerns personally, solicit informal feedback during and after meals, and drive corrective action so service results keep improving.
• Manage the department's financial side, including purchasing decisions and invoice payment, and evaluate results to choose the most effective solutions.
• Keep communication flowing with supervisors, peers, and subordinates through in-person contact, written updates, and email, and maintain clear guidelines so the team understands expectations.

Requirements & Qualifications

• Degree or diploma from an accredited institution in Food Service Management, Hotel and Restaurant Management, Hospitality, or a related major.
• At least 3 years of experience in restaurant operations, including a minimum of 2 years in a supervisory or management capacity.
• Background in a fine dining or upscale Indian restaurant setting; experience within a five-star hotel is preferred.
• Working knowledge of food handling and sanitation requirements, plus local, state, and federal liquor laws and responsible beverage service practices.
• Proven ability to lead, influence, and motivate a team while modelling honesty, integrity, and sound business judgement.
• Strong coaching instincts — able to spot developmental gaps, design training, and help others grow their skills.
• Comfort with the administrative side of the role: analysing information, prioritising goals, and making decisions that hold up operationally and financially.
• This position is open to local candidates only.