Key Responsibilities:
Manage daily restaurant operations, including staff schedules and service flow
Lead and motivate the team to deliver outstanding customer service
Handle guest inquiries, feedback, and resolve issues promptly
Ensure compliance with health, safety, and hygiene standards
Monitor financial performance, including budgets, costs, and revenue
Implement training programs to maintain high service standards
Oversee inventory, stock control, and procurement
Coordinate with kitchen and service staff to ensure seamless operations
Requirements:
Minimum 7 years of management experience in fine dining or large capacity restaurants
Strong leadership, organizational, and communication skills
Proven ability to manage a large team and handle high-pressure situations
Knowledge of hospitality standards and best practices
Fluency in English; additional languages are a plus