Fine Dining Restaurant Manager

Key Responsibilities

1. Operations Management

• Oversee day-to-day restaurant operations, ensuring smooth service flow and optimal guest experience.
• Ensure adherence to fine dining service standards, SOPs, and brand guidelines.
• Monitor opening and closing procedures, cash handling, and daily sales reconciliation.
• Coordinate with kitchen leadership to ensure seamless service and timely food delivery.
• Ensure cleanliness, ambiance, and presentation of the restaurant at all times.

2. Guest Experience & Service Excellence

• Personally handle VIP guests, special reservations, and guest complaints with professionalism.
• Ensure all guests receive personalized, attentive, and high-quality service.
• Monitor service staff performance on the floor and provide real-time feedback.
• Maintain a guest-first culture and consistently improve service quality.

3. Team Leadership & Staff Management

• Recruit, train, schedule, and supervise front-of-house staff including supervisors, captains, hosts, and service staff.
• Conduct regular training on service etiquette, menu knowledge, wine pairing, and upselling techniques.
• Manage staff attendance, discipline, performance evaluations, and conflict resolution.
• Foster a professional, respectful, and motivated team environment.

4. Financial & Cost Control

• Monitor daily sales, average check value, and revenue performance.
• Control operational costs including staffing, breakage, and wastage.
• Assist management in budgeting, forecasting, and achieving monthly targets.
• Ensure accurate billing, POS usage, and cash/card reconciliation.

5. Inventory & Asset Management

• Oversee FOH inventory including crockery, cutlery, glassware, linen, and service equipment.
• Conduct regular stock checks and coordinate replenishment with procurement.
• Minimize losses, damages, and misuse of restaurant assets.

6. Compliance & Safety

• Ensure compliance with food safety, hygiene, health, and safety regulations.
• Enforce company policies including grooming standards, code of conduct, and disciplinary procedures.
• Ensure staff follows emergency procedures and safety protocols.

7. Reporting & Coordination

• Prepare daily, weekly, and monthly operational reports for management.
• Coordinate with HR, Finance, Marketing, and Kitchen teams for smooth operations.
• Support management in audits, inspections, and performance reviews.

Required Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field (preferred).
• Minimum 08–10 years of overall experience in fine dining or premium full-service restaurant operations.
• At least 05–06 years of proven experience in a managerial or leadership role, overseeing front-of-house operations and service teams.
• Strong hands-on exposure to fine dining service standards, guest relations, and team management.

Job Type: Full-time

Pay: Rs100,000.00 - Rs150,000.00 per month

Ability to commute/relocate:

• Karachi: Reliably commute or planning to relocate before starting work (Preferred)

Education:

• Bachelor's (Preferred)

Experience:

• Fine Dine Restaurant: 5 years (Required)

Work Location: In person