Restaurant Manager

- Manage all front‐of‐house operations: seating, reservations, service flow, billing and closing.
- Ensure consistent high standards of service, presentation and guest relations across shifts.
- Supervise, coach and develop service staff (supervisors, hosts, servers, bartenders); conduct briefings, training and performance reviews.
- Plan and manage staff rotas to ensure adequate coverage while optimising labour costs.
- Work closely with the Executive Chef / kitchen team to coordinate menu changes, specials, service timing and guest dietary requirements.
- Oversee reservations, table management and guest seating to maximise covers and turnover while maintaining service quality.
- Monitor and drive sales through suggestive selling, menu knowledge and promotion implementation.
- Manage cash handling, billing procedures and end‐of‐day financial reconciliation following hotel or company policies.
- Control operational costs (food, beverage, labour) and assist the F&B Manager with budget planning and P&L analysis.
- Maintain inventory control for service supplies, liaise with Purchasing on orders and monitor supplier performance.
- Handle guest feedback and service recovery promptly and professionally; escalate when necessary.
- Ensure compliance with hygiene, safety, alcohol service laws and company SOPs.
- Lead and support special events, banquets or private dining services as required.
- Contribute to marketing and promotional activities in coordination with Sales & Marketing to increase covers and revenue.