Restaurant Manager - Fine Dining Restaurant

To lead the restaurant team in delivering exceptional guest experiences, ensuring seamless operations, and cultivating a culture of generosity, excellence, and continuous improvement. The Restaurant Manager is a brand ambassador, a mentor, and a strategic operator who elevates every moment of the guest journey.
Guest Experience & Service Excellence
• Champion a guest-centric culture by coaching staff to deliver personalized, anticipatory service that aligns with brand standards.
• Monitor and refine service delivery through regular audits, guest feedback analysis, and SOP reviews, ensuring the team consistently meets and exceeds expectations.
• Lead service recovery protocols by empowering staff to resolve issues promptly, while reviewing outcomes to identify training needs and operational improvements.
• Collaborate with Culinary and Marketing teams to design guest engagement strategies, including curated experiences, upselling initiatives that elevate the overall experience.
Leadership & Team Development
• Inspire and mentor team members to embody brand service behaviors, promoting a workplace built on generosity and collaboration.
• Foster a culture where colleagues take pride and responsibility in their roles-encouraging proactive service, initiative, and commitment to delivering excellence in every guest interaction.
• Strategically design and optimize staffing plans based on revenue forecasts and guest volume, ensuring service consistency and operational efficiency.
• Conduct regular training with clear documentation, creating pathways for growth and instilling accountability, so team members see their daily contributions as integral to the outlet's success.
Operational Control & Brand Compliance
• Monitor transactions, manage financial reporting, and oversee daily openings and closings to ensure fiscal transparency and accountability.
• Collaborate closely with Culinary team to coordinate service timing, monitor menu availability, and address dietary restrictions with discretion and care.
• Participate in revenue planning and P&L meetings, proactively developing promotions and seasonal initiatives to boost guest engagement and financial performance.
• Ensure cleanliness and safety by actively enforcing HACCP standards, managing inventory and maintenance logs, and regularly auditing both front and back of house areas.