Job Summary

We are seeking an experienced and passionate Restaurant Manager to lead our fine-dining team. The ideal candidate will have a deep understanding of Asian and international cuisines, refined fine-dining service standards, and a proven track record in creating exceptional dining experiences. This role requires strong leadership, excellent customer service skills, and the ability to manage daily operations to achieve high guest satisfaction.

Key Responsibilities

• Operational Leadership: Oversee daily restaurant operations, ensuring all aspects of service, food quality, and ambiance meet our fine-dining standards.
• Team Management: Recruit, train, and supervise front-of-house staff, including servers, hosts, and bartenders. Create staff schedules, manage performance, and foster a positive, professional environment.
• Guest Experience: Uphold and exceed expectations for guest service, promptly addressing complaints and special requests to ensure complete satisfaction.
• Menu Collaboration: Work closely with the kitchen team, especially the Executive Chef, to ensure the menu aligns with seasonal ingredients, customer preferences, and fine-dining standards.
• Inventory and Budget Management: Monitor stock levels for food, beverages, and supplies; manage ordering and inventory to minimize waste while maintaining quality. Oversee the restaurant’s budget and financial performance, including cost control and revenue generation.
• Quality Assurance: Ensure consistent quality in food presentation, flavor, and service standards, particularly for Asian and international dishes.
• Compliance: Ensure adherence to health, safety, and sanitation regulations and compliance with restaurant policies.
• Customer Relationship Building: Develop relationships with regular guests, understand their preferences, and encourage return visits.
• Upselling & Promotion: Implement upselling techniques, promote high-quality dishes and beverages, and work with the marketing team on promotional activities and events.
• Reporting: Prepare regular reports on operational and financial performance, guest feedback, and employee performance.

Qualifications

• Experience: Minimum of 3 years of experience as a Restaurant Manager in a fine-dining setting, with a focus on Asian and international cuisines.
• Educational Background: Bachelor’s degree in Hospitality Management or a related field preferred, or equivalent experience.
• Culinary Knowledge: Deep understanding of Asian and international cuisines and fine-dining service standards.
• Leadership Skills: Strong team management skills, with the ability to inspire, coach, and develop a high-performing team.
• Customer Service Skills: Exceptional customer service and communication skills to deliver a memorable dining experience.
• Financial Acumen: Proficiency in budgeting, cost control, and revenue generation.
• Problem-Solving: Ability to handle customer concerns, employee issues, and operational challenges calmly and effectively.
• Adaptability: Capable of working in a fast-paced environment with changing demands.
• Language Skills: Proficiency in English; knowledge of additional languages (especially relevant to the clientele) is an advantage.