Restaurant Manager

We are a vibrant, fast-paced dining destination known for exceptional food and unforgettable hospitality. Alongside our daily restaurant service, we host a thriving private events and catering business. We are looking for an energetic, organized Restaurant Manager who can seamlessly oversee daily dining operations while driving our catering and events division to new heights.

Key Responsibilities

Daily Operations

 * Floor Management: Lead day-to-day front-of-house operations, ensuring prompt, courteous, and high-quality service for all guests.

 * Team Leadership: Hire, train, schedule, and mentor front-of-house staff to maintain top-tier service standards.

 * Guest Relations: Proactively engage with diners, handle feedback gracefully, and resolve any customer service issues in real-time.

 * Administrative Duties: Monitor inventory, manage ordering of supplies, oversee cash handling, and assist with payroll and labor cost management.

 * Safety & Compliance: Ensure strict adherence to health, safety, and sanitation regulations across the facility.

Catering & Events

 * Event Coordination: Serve as the primary point of contact for catering inquiries, client tastings, and private bookings from initial planning to execution.

 * Cross-Functional Collaboration: Partner with the kitchen and bar teams to design custom menus, coordinate prep schedules, and execute flawless on-site and off-site catering events.

 * Growth & Execution: Track catering metrics, manage event billing, and ensure every private function meets our high standards of hospitality and profitability.

Qualifications

 * Experience: Minimum 1 to 2 years of restaurant management experience, with proven hands-on involvement in planning and executing catering or private events.

 * Skills: Exceptional leadership, communication, and multitasking abilities under pressure.

 * Tech Savvy: Comfortable using POS systems, reservation software, and standard office tools.

 * Flexibility: Ability to work a flexible schedule, including evenings, weekends, and holidays as required by restaurant and event demands.