Job Description/Specification:
Eau de rose restaurant is seeking an experienced Restaurant Manager to oversee daily restaurant operations and ensure an exceptional guest experience. The successful candidate will manage staff, maintain food safety and sanitation standards, control operating costs and support the financial performance of the restaurant.
The ideal candidate will have at least 5 years of progressive restaurant management experience, strong leadership abilities and a solid understanding of food and beverage operations. Experience working across different culinary environments and cuisines will be an advantage.
About This Role
The Restaurant Manager will be responsible for the overall coordination of restaurant operations, including team management, guest service, food safety, budgeting, cost control and staff development. The role requires a hands-on leader who can maintain high operational standards while creating a positive and productive workplace.
Key Responsibilities
- Oversee daily restaurant operations, ensuring efficient service and a consistently high-quality guest experience.
- Supervise, coordinate and motivate restaurant staff to achieve operational and service standards.
- Implement and monitor food safety, hygiene and sanitation procedures.
- Conduct regular inspections to ensure compliance with health and safety requirements.
- Manage restaurant budgets, review financial reports and identify opportunities to improve profitability.
- Monitor food costs, labour costs, wastage and operating expenses.
- Recruit, train, coach and mentor employees to improve performance and staff retention.
- Develop staff schedules and ensure appropriate staffing levels during operating hours.
- Handle guest feedback, complaints and service-related issues professionally.
- Maintain high standards of food quality, customer service and restaurant presentation.
- Ensure compliance with company policies, food safety regulations and industry best practices.
- Support menu, promotional and operational initiatives where required.
Minimum Requirements
Education
- Bachelor’s Degree or Diploma in Hospitality Management, Hotel Management, Business Administration or a related field is preferred.
Experience
- Minimum 5 years of progressive experience in restaurant management.
- Strong knowledge of restaurant and Food & Beverage (F&B) operations.
- Experience managing teams in busy restaurant environments.
- Experience across diverse culinary settings or cuisines is an advantage.
Certifications
- Food safety, food hygiene or restaurant management certifications are highly preferred.
Key Skills
- Restaurant Management
- Food & Beverage Operations
- Guest Experience Management
- Staff Management & Leadership
- Food Safety & Hygiene
- Sanitation Standards
- Budget Management
- Cost Control
- Food Cost & Labour Cost Management
- Financial Reporting
- Recruitment & Training
- Staff Development
- Customer Service
- Complaint Resolution
- Inventory & Waste Management
- Operational Planning
- Team Building
Desired Candidate Profile
The ideal candidate should be a hands-on, customer-focused and commercially aware restaurant leader with strong communication and people-management skills. The ability to maintain high food safety standards while controlling costs and delivering excellent guest service is essential.
Candidates with experience in multiple cuisines, high-volume restaurants, catering or diverse culinary environments will be preferred.