Restaurant Manager

To provide strong leadership and operational oversight of the restaurant and bar, ensuring exceptional guest service, revenue growth, and strict adherence to F&B controls. The role demands a mature, assertive, and hands-on leader capable of managing teams independently and driving performance across all service areas.

Key Responsibilities

1. Leadership & Team Management

• Provide firm, consistent, and proactive leadership to the F&B service team.

• Ensure all service areas are adequately staffed and efficiently managed at all times.

• Supervise daily operations with minimal to no supervision from senior management.

• Maintain discipline, professionalism, and high performance within the team.

• Lead by example in service standards, grooming, and work ethic.

2. Product Knowledge & Guest Experience

• Demonstrate in-depth knowledge of food and beverage offerings, including wines, spirits, and cocktails.

• Recommend and upsell appropriate food and beverage pairings to enhance guest experience.

• Ensure the team is well-versed in menu knowledge and service standards.

• Continuously review and improve product offerings in line with customer preferences.

3. Sales & Revenue Growth

• Drive sales performance and consistently exceed revenue targets.

• Develop and implement daily, weekly, and monthly promotional strategies.

• Collaborate with suppliers (e.g., beverage companies, wine & spirits distributors) for activations, promotions, and brand partnerships.

• Work closely with the Sales and Marketing teams to increase footfall and revenue.

• Monitor sales trends and adjust strategies to maximize profitability.

4. F&B Controls & Financial Management

• Enforce strict F&B control measures to minimize losses, pilferage, and wastage.

• Work closely with the Finance team to ensure accurate stock control, costing, and reporting.

• Monitor inventory levels, ordering, and stock usage.

• Ensure all transactions are properly recorded and accounted for.

• Maintain accountability across the team regarding stock management.

5. Training & Staff Development

• Identify training needs and implement continuous development programs for the F&B team.

• Conduct regular on-the-job training, coaching, and performance evaluations.

• Build a strong, knowledgeable, and service-oriented team.

• Foster a culture of learning, accountability, and excellence.

Qualifications & Experience

• Diploma/Degree in Hospitality Management or related field.

• Minimum of 4+ years' experience in a similar role within a busy hotel/restaurant environment dealing with international cuisines.

• Proven track record in managing high-performing F&B teams.

• Strong background in beverage and food service operations.

Key Competencies

• Strong leadership skills – Must be able to offer strong administrative, leadership, and general management to F&B Service team with no supervision. Ensure the service areas are properly manned.

• Product Knowledge – Must have deeper knowledge/understanding of Beverage and Food, with the key ability to identify the best assorted drinks for our customers.

• Sales ability – Must prove strong sales capacities and be eager to lead the team in overshooting budgets allocation in sales, work closely with suppliers for promotional eg. EABL, Wine and spirits, etc., dealers. Work closely with the sales team and F&B Team to come up with daily promotional activities.

• Strong F&B Controls – Work closely with the finance team to close all avenues of pilferage/leakages within the F&B service team.

• Strong Trainer – Ability to develop and train your F&B Team.

• Excellent communication and interpersonal skills.

• High level of integrity and accountability.

• Hands-on, proactive, and results-driven approach.

Personal Attributes

• Mature, assertive, and disciplined

• Highly organized and self-driven

• Strong problem-solving abilities

• Professional appearance and demeanor

• Ability to work long and flexible hours, including weekends and holidays

KPIs / Performance Indicators

• Revenue growth and achievement of sales targets

• Cost control and reduction of wastage/pilferage

• Staff performance and retention

• Customer satisfaction and service quality scores

• Compliance with operational and financial procedures