Restaurant Manager

Roles and Responsibilities

• A minimum of 3 years of experience as an Assistant Restaurant Manager or Restaurant Manager in a Luxury Hotel is preferred.
• Demonstrated expertise as a Restaurant Manager or in a comparable Leadership Position within an upscale restaurant, ideally in a dynamic, opulent environment featuring performances by world-renowned DJs.
• Extensive knowledge of various cuisine, culture, and dining etiquette, coupled with an Authentic Passion for delivering a captivating and immersive Dining Concept.
• A Bachelor's degree in Hospitality Management or a related field (preferred).
• Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.
• Computer literacy, with a mastery of Word, Excel, and Outlook, while possessing an exceptional knowledge of Restaurant Management software and POS systems.
• Comprehensive understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
• Proven track record in Achieving Financial Targets, managing budgets, and implementing cost control measures without compromising on quality and service.
• A Welcoming and Enthusiastic Energy that sets the tone for a Sensational Guest Experience.
• Professional, Insta-Worthy Appearance, always adhering to FIVE's Grooming Standards and maintaining a polished, 'FIVE-Styled' demeanour.
• Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights.
• A Proactive Nature, coupled with a meticulous Eye for Detail, ensuring every aspect of the Operation is curated to perfection.
• Excellent communication and interpersonal skills, leveraging strong verbal and written skills to engage effectively with Guests, FIVE Tribe Members, and stakeholders.
• Finds creative solutions and takes ownership of all duties and tasks assigned, while ensuring an unparalleled Journey at FIVE.
• Skills in Improving Customer Satisfaction and Driving Profitability, showcasing a commitment to Industry-Leading Standards.
• 'FIVE-Star' Visionary Thinking by finding creative solutions, while taking Ownership for all duties and tasks assigned.
• Impeccable communication skills, both verbal and written, with fluency in English (Additional languages are a Plus).
• A Team Player and 'People-Oriented' Leader, passionate about Motivating and Training a successful and productive Food and Beverage Team.
• A hands-on attitude, fuelled by a 'Can-Do!' Spirit.

• Leads an industry-leading FIVE Tribe, where each member embodies the 'Vibe at FIVE' and contributes to the disruptive, next-level Guest Experience.
• Continuously delivers exceptional Service by personally interacting with Guests throughout their Dining Experience.
• Ensures a Seamless Dining Experience for Guests, Anticipating their Needs and Exceeding Expectations.
• Showcases a Proactive Approach to addressing Guests' concerns and fulfilling their requests, Swiftly Resolving any issues to ensure exceptional Guest Satisfaction.
• Enhances the overall Guest Experience by ensuring Seamless Operations and Excellence in Service Delivery.
• Regularly evaluates and enhances the buzzing ambiance of the Dining Destination, overseeing table settings, lighting, music, and décor to create an Authentic and Immersive dining experience.
• Develops and implements visionary Standard Operating Procedures (SOPs) for all aspects of restaurant operations, including opening and closing procedures, reservation management, table seating, and service flow to provide a first-in-class Guest Journey.
• Monitors and manages the restaurant's Inventory with remarkable Attention to Detail, including supplies, equipment, and ingredients, ensuring optimal stock levels, minimal wastage, and Efficient Utilisation.
• Enforces stringent Health and Safety Standards, including Sanitation Guidelines, and Food Quality Control measures to meet Regulatory Requirements and maintain FIVE's industry-leading Standards of Cleanliness and Hygiene.
• Contributes to a Luxurious Dining Experience by working Collaboratively with the Food and Beverage Team to maximise Guest Satisfaction and ensure top-notch Service.
• Collaborates with the Executive Chef to craft a bespoke menu that showcases next-level cuisine, whilst incorporating seasonal, authentic, and innovative Culinary Masterpieces and Considering Guest Preferences and market Trends.
• Coordinates with the Culinary Team to ensure the Availability of high-quality Ingredients and Maintain consistent Standards of Food Preparation and Presentation.
• Monitors Menu Performance, gathers Guest Feedback, and makes adjustments to enhance Profitability, Customer Satisfaction, and Culinary Creativity.
• Maximises revenue and profitability through proactive Strategies, effective Cost-Control measures, first-in-class Pricing Strategies and well-planned sales promotions.
• Explores opportunities for Revenue Growth, such as private events, collaborations, and partnerships, while Maintaining the Integrity of the Dining Concept.
• Analyses financial reports, such as sales trends, food and beverage cost, and labour cost, to Identify Opportunities for improvement and implement corrective measures to Optimise Profitability.

A Restaurant Manager is responsible for the overall operations of a restaurant, ensuring high standards of service, quality, and profitability. Here are the key skills and responsibilities associated with this position:

Leadership Skills

• Team Management :
  Leading, training, and motivating staff to deliver excellent service.
• Conflict Resolution :
  Addressing and resolving issues among staff or with customers effectively.

Customer Service Focus

• Guest Experience :
  Ensuring a positive dining experience for all guests through attentive service and hospitality.
• Handling Complaints :
  Effectively managing customer complaints and feedback to enhance satisfaction.

Operational Oversight

• Daily Operations :
  Overseeing all aspects of restaurant operations, including front-of-house and back-of-house functions.
• Inventory Management :
  Managing inventory levels, ordering supplies, and minimizing waste.

Financial Management

• Budgeting :
  Developing and managing the restaurant's budget, including labor and food costs.
• Sales Analysis :
  Monitoring sales performance and implementing strategies to drive revenue growth.

Marketing and Promotion

• Marketing Strategies :
  Developing and executing marketing campaigns to attract customers and enhance the restaurant's visibility.
• Community Engagement :
  Building relationships within the community to promote the restaurant.

Staff Recruitment and Training

• Hiring :
  Recruiting, interviewing, and selecting qualified staff members.
• Training Programs :
  Implementing training programs for new hires .