Restaurant Manager

About the role

The Restaurant Manager leads the outlet’s daily operations, ensuring the brand promise is delivered through exceptional guest service, efficient staffing, and strong financial performance. This role works closely with the General Manager of Hospitality and the culinary team to drive profitability while maintaining high quality and compliance standards.

Key responsibilities

• Coach and monitor staff to provide outstanding guest and internal customer service.
• Handle guest and internal complaints promptly, ensuring satisfactory resolution.
• Manage financial targets, budgeting, forecasting and cost control using key performance indicators.
• Participate in weekly yield and revenue management meetings and adjust pricing structures to maximise profit.
• Implement marketing and promotional initiatives in collaboration with the Head of Marketing.
• Oversee inventory ordering, stock control and maintain relationships with suppliers.
• Ensure compliance with HACCP, health‑and‑safety and other regulatory standards.
• Prepare and manage staff rosters, adjusting resources during peak periods.
• Collaborate with the Head Chef/Executive Chef to maintain food and beverage quality standards.
• Maintain a clean, organised outlet and surrounding area.

Required profile

• Proven experience managing a restaurant or similar hospitality outlet.
• Strong leadership and coaching abilities with a focus on guest experience.
• Excellent problem‑solving skills and ability to handle complaints efficiently.
• Solid understanding of financial management, budgeting and revenue optimisation.
• Knowledge of food safety regulations and ability to enforce compliance.
• Effective collaboration with cross‑functional teams, including culinary and marketing.

Required skills

• HACCP and health‑and‑safety compliance.
• Inventory management and supplier coordination.
• Budget preparation and financial forecasting.
• Revenue management and pricing strategy.
• Staff scheduling and roster optimisation.