Manager & Assistant Managers

Key Responsibilities

• Lead, manage, and inspire the restaurant team to deliver consistent high-quality service.
• Oversee daily operations, ensuring smooth service in both front and back of house.
• Monitor and maintain food and beverage quality standards.
• Ensure compliance with hygiene, safety, and health regulations.
• Manage financial performance, including sales targets, cost control, labor, and waste management.
• Create and implement strategies to increase revenue, guest satisfaction, and staff engagement.
• Conduct regular team meetings and training sessions to maintain service excellence.
• Handle guest complaints and feedback professionally and promptly.
• Coordinate with the culinary team and other departments for smooth workflow.
• Oversee scheduling, payroll, inventory, and purchasing as required.
• Represent the restaurant brand with professionalism and integrity at all times.

Qualifications & Experience

• Minimum 3–5 years of management experience in a casual fine dining or premium restaurant.
• Strong leadership and team management skills.
• Excellent knowledge of restaurant operations, service standards, and guest relations.
• Financial acumen and experience with budgeting and cost control.
• Excellent communication and interpersonal skills.
• Hospitality Management Degree or equivalent preferred.
• Proficient in POS and restaurant management systems.
• Strong attention to detail and passion for hospitality.

Assistant Restaurant Manager – Casual Fine Dining Position Summary

The Assistant Restaurant Manager supports the Restaurant Manager in overseeing daily restaurant operations, ensuring exceptional guest experiences, and maintaining brand standards. This role focuses on operational support, staff supervision, and ensuring smooth coordination between service and kitchen teams.

Key Responsibilities

• Assist the Restaurant Manager in supervising and coordinating daily operations.
• Ensure consistent delivery of high-quality service and guest satisfaction.
• Support in staff training, motivation, and performance evaluation.
• Handle guest inquiries, feedback, and complaints efficiently and professionally.
• Monitor floor operations during service to ensure seamless guest flow.
• Assist with inventory control, ordering, and cost management.
• Support in scheduling, payroll, and administrative duties.
• Ensure compliance with health, safety, and sanitation standards.
• Act as the Manager on Duty in the absence of the Restaurant Manager.
• Help develop and implement service standards and operational improvements.

Qualifications & Experience

• Minimum 2–3 years of supervisory or assistant management experience in a restaurant or hospitality environment.
• Strong interpersonal and communication skills.
• Proven ability to lead, motivate, and develop a team.
• Excellent understanding of restaurant operations and guest service.
• Detail-oriented, organized, and hands-on approach.
• Diploma or Degree in Hospitality Management or related field preferred.
• Familiarity with POS systems and restaurant software.
• A positive attitude with a passion for delivering outstanding hospitality.

Job Types: Full-time, Permanent, Contract
Contract length: 24 months