Job Summary
Lead front-of-house operations to deliver exceptional guest experiences, manage staff, and ensure smooth restaurant service while upholding brand values and driving business growth.
Responsibilities
- Oversee daily restaurant operations to ensure seamless service and high customer satisfaction
- Greet and engage guests to deliver personalized and welcoming experiences
- Manage, train, and schedule front-of-house staff to optimize team performance
- Collaborate with kitchen and bar teams to maintain quality control and ensure timely service delivery
- Resolve guest complaints and feedback professionally and proactively to enhance satisfaction
- Monitor inventory levels, order supplies, and manage vendor relationships to maintain stock and cost control
- Enforce health, safety, and hygiene standards to comply with regulations and ensure a safe environment
- Drive sales and support marketing initiatives to attract and retain clientele
- Prepare and analyze financial and operational reports to inform management decisions
- Uphold and promote the restaurant's brand image and core values consistently
Required competencies and certifications
- Proven experience as a Restaurant Manager or in a similar hospitality leadership role
- Fluency in English (spoken and written) to communicate effectively with guests and team members
- Strong interpersonal and communication skills to lead teams and interact with customers
- Ability to lead and motivate staff in a fast-paced environment to achieve operational goals
- Excellent organizational and problem-solving skills to manage multiple tasks efficiently
- Customer-focused mindset with attention to detail to enhance guest experiences
- Flexibility to work evenings, weekends, and holidays as required for operational needs
Preferred competencies and qualifications
- Familiarity with restaurant management software to support operational efficiency
