Restaurant Manager – Lead Operations and Guest Experience

About the role

The Restaurant Manager leads the outlet to deliver exceptional guest service, meet financial targets, and uphold brand standards. This role works closely with the General Manager of Hospitality and the culinary team to ensure smooth, profitable operations.

Key responsibilities

• Coach staff on guest service skills and ensure brand promise is consistently delivered.
• Handle guest and internal complaints promptly and resolve issues to satisfaction.
• Manage financial performance, budgeting, forecasting and cost control using KPIs.
• Participate in weekly yield and revenue meetings, set pricing structures and drive promotional activities.
• Oversee staffing, rosters, recruitment, training, performance reviews and HR matters.
• Maintain compliance with company policies, regulatory standards (HACCP, health & safety) and financial record‑keeping.
• Collaborate with Head Chef/Executive Chef to optimise menu execution, quality standards and inventory management.
• Ensure cleanliness, equipment maintenance and a safe working environment.

Required profile

• Degree in hospitality or relevant certification preferred.
• Minimum 6 years of experience in hospitality/restaurant management.