About this role
The Restaurant Manager will oversee daily operations to deliver an exceptional dining experience. The ideal candidate will have strong leadership and coaching skills, be well-versed in fine-dining protocols, and have experience managing teams.
Key responsibilities
* Lead venue operations, ensuring service excellence and bringing own vision to the venue's service style and wine program.
* Maintain strong relationships with key stakeholders in the hospitality industry.
* Curate a classical beverage list, ensuring quality and consistency, with WSET Level 3 (or equivalent) highly desirable.
* Collaborate with the Sommelier and Wine Manager to evolve and manage the wine cellar, aligning targets for customer value, average spend, and cost control.
* Coach and mentor the next generation of hospitality professionals, fostering a culture of excellence and continuous improvement.
* Oversee front-of-house service standards, ensuring the team is trained in current offerings, industry trends, standard operating procedures, service excellence, and guest engagement techniques to maximise sales and exceed expectations.
* Manage budgets and financial reporting to achieve operational and profitability targets.
* Recruit, roster, and manage staff to maintain effective labour supply and cost control.
* Monitor guest satisfaction, take proactive recovery actions, and elevate issues where necessary.
* Maintain venue presentation and service quality at all times.