Restaurant Manager

Job Summary:

Project Vino is looking for a results-driven and service-oriented Restaurant Manager to oversee daily restaurant operations and lead our team in delivering exceptional guest experiences. The ideal candidate has a strong background in restaurant management, team leadership, sales generation, and cost control, with a passion for hospitality, food, and wine service.

As Restaurant Manager, you will be responsible for ensuring smooth operations, maintaining high service and product quality standards, achieving sales targets, and maximizing profitability while upholding Project Vino’s brand standards and commitment to excellent hospitality.

Key Responsibilities:

1. Restaurant Operations

• Oversee daily restaurant operations to ensure efficiency, consistency, and excellent service delivery.
• Ensure compliance with company policies, standard operating procedures, food safety regulations, and sanitation standards.
• Monitor service flow and address operational issues promptly to minimize delays and improve guest satisfaction.
• Maintain the restaurant’s cleanliness, organization, ambiance, and overall presentation.

2. Sales and Business Performance

• Achieve monthly and annual sales targets and contribute to the restaurant’s overall profitability.
• Develop and implement sales initiatives, promotions, and upselling strategies to increase revenue.
• Monitor sales performance, identify opportunities for improvement, and recommend appropriate action plans.
• Ensure the team effectively promotes food, beverages, wine selections, and other offerings.

3. Team Leadership and Development

• Lead, supervise, and motivate restaurant personnel to maintain high standards of performance and professionalism.
• Manage staff scheduling, attendance, productivity, and manpower allocation based on operational requirements.
• Conduct regular performance evaluations, coaching sessions, and team briefings.
• Ensure employees participate in required training programs and continuously develop their service and operational skills.
• Promote accountability, teamwork, discipline, and a positive working environment.

4. Cost and Inventory Control

• Monitor food costs, beverage costs, labor costs, and other operational expenses against approved budgets.
• Oversee inventory management, stock monitoring, and proper handling of food, beverages, wine, and restaurant supplies.
• Minimize waste, prevent losses, and ensure the proper use of company resources.
• Identify cost-saving opportunities without compromising product quality or guest experience.

5. Guest Experience and Service Quality

• Ensure consistent, high-quality customer service aligned with Project Vino’s brand standards.
• Handle guest complaints, service recovery, and other customer-related concerns professionally.
• Monitor food and beverage quality in coordination with the kitchen and service teams.
• Build positive guest relationships and encourage repeat business through excellent hospitality.

6. Reporting and Compliance

• Prepare and review operational, sales, inventory, and other required management reports.
• Ensure compliance with applicable labor laws, food safety requirements, sanitation regulations, and company policies.
• Report significant operational concerns, incidents, and business performance issues to Upper Management.
• Implement management directives, company initiatives, and operational improvements.

Qualifications

• Bachelor’s degree in Hospitality Management, Hotel and Restaurant Management (HRM), Business Administration, or a related field is preferred.
• At least 2 years of experience in the food and beverage industry, preferably in a supervisory or managerial capacity.
• Experience handling restaurant operations, staff management, sales targets, and cost control.
• Strong understanding of restaurant service standards, food safety, and sanitation practices.
• Experience in casual dining, casual fine dining, or wine-focused establishments is an advantage.
• Willingness to be assigned to any Project Vino branch, as operationally required.

Skills and Competencies

• Strong leadership and team management skills.
• Excellent customer service and interpersonal communication.
• Good business judgment, problem-solving, and decision-making abilities.
• Knowledge of sales generation, upselling, and promotional strategies.
• Understanding of inventory management, budgeting, and cost control.
• Ability to multitask, prioritize responsibilities, and perform effectively in a fast-paced environment.
• Strong organizational skills, attention to detail, and accountability.
• Ability to lead by example and maintain professional standards.