Job Summary

The Restaurant Manager is responsible for overseeing the daily operations of a semi-fine dining restaurant, ensuring exceptional customer service, high-quality food presentation, and smooth front- and back-of-house coordination. This role focuses on delivering an elevated dining experience while maintaining operational efficiency and profitability.

Key Responsibilities

- Manage day-to-day restaurant operations (front-of-house and back-of-house)

- Ensure high standards of service aligned with semi-fine dining expectations

- Train, supervise, and schedule service staff (captains, servers, hosts)

- Monitor food quality, presentation, and service timing

- Handle customer feedback and resolve complaints professionally

- Coordinate with kitchen team to ensure smooth service flow

- Manage reservations, table turnover, and guest experience

- Control costs (labour, food, and beverage) and meet revenue targets

- Oversee inventory, ordering, and supplier coordination

- Ensure compliance with hygiene, safety, and licensing regulations

- Maintain ambiance, cleanliness, and overall restaurant presentation