Restuarant Manager

We are looking for an experienced and result-oriented Restaurant Manager / Senior Restaurant Manager to oversee daily restaurant operations, drive business performance, maintain service standards, and ensure exceptional guest satisfaction. The ideal candidate should have strong leadership capabilities, sound commercial acumen, and a proven track record of managing restaurant teams in premium, casual-dining, or fine-dining establishments.

Key Responsibilities

1. Restaurant Operations

• Manage day-to-day restaurant operations, ensuring smooth and efficient functioning across service and operational departments.
• Maintain high standards of food quality, presentation, hygiene, and guest service.
• Ensure adherence to company SOPs, operational policies, and brand standards.
• Monitor restaurant opening and closing procedures, inventory, and overall operational readiness.

2. Guest Experience & Service Excellence

• Ensure an exceptional dining experience through personalized service and effective guest engagement.
• Handle guest feedback, complaints, and service recovery professionally.
• Maintain strong relationships with regular guests and enhance customer retention.
• Ensure consistent implementation of service standards across all shifts.

3. Team Leadership & People Management

• Lead, train, coach, and motivate the restaurant team to achieve operational objectives.
• Manage staff scheduling, attendance, productivity, and manpower planning.
• Conduct regular briefings, training sessions, and performance reviews.
• Support recruitment, onboarding, employee engagement, and retention initiatives.
• Build a positive, disciplined, and performance-driven work culture.

4. Business & Financial Performance

• Drive restaurant revenue, profitability, and overall business growth.
• Monitor sales performance, average covers, average guest spend, and other key operational metrics.
• Control food and beverage costs, manpower expenses, wastage, and operational costs.
• Monitor budgets, cash handling, billing accuracy, and daily sales reports.
• Identify opportunities to improve profitability and operational efficiency.

5. Inventory & Compliance

• Oversee inventory management, stock control, procurement coordination, and vendor follow-ups.
• Ensure compliance with food safety, hygiene, fire safety, and applicable statutory requirements.
• Maintain operational records, audit reports, and required documentation.
• Coordinate with the culinary, bar, purchase, finance, and HR teams for seamless operations.

Candidate Requirements

• Graduate in Hotel Management, Hospitality, or a related field preferred.
• 510 years of relevant experience in restaurant operations, preferably within premium casual dining, fine dining, or reputed hospitality brands.
• Prior experience managing restaurant teams, guest relations, and business performance.
• Strong knowledge of restaurant operations, food and beverage service, cost control, and inventory management.
• Excellent communication, interpersonal, leadership, and problem-solving skills.
• Ability to manage high-volume operations while maintaining service excellence.
• Strong commercial awareness and a results-oriented mindset.

Key Competencies

• Operational Excellence
• Guest Relationship Management
• Team Leadership & Development
• Revenue Generation & Cost Control
• Service Quality & Brand Standards
• Problem-Solving & Decision-Making
• Communication & Stakeholder Management

Why Join EHV International?

• Opportunity to work with a reputed, multi-brand hospitality group.
• Exposure to diverse restaurant concepts and operational environments.
• Career growth and development opportunities.
• A dynamic workplace focused on hospitality, teamwork, and service excellence.

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