Job Description

Restaurant Manager
Reports To: General Manager / Owner
Supervises: All front-of-house staff, including Head Waiter/Waitress, Bartenders, and Reservations.
Job Summary:
The Restaurant Manager is responsible for the overall daily operation of the front-of-house. This leadership role ensures exceptional guest service, manages staff, oversees financial performance, and maintains the highest standards of quality and efficiency. The Restaurant Manager is the primary point of contact for guest relations and operational issues during service.
Key Responsibilities:

• Manage all front-of-house staff, including hiring, training, scheduling, and performance evaluations.
• Ensure impeccable service standards are met and guest satisfaction is consistently high.
• Control front-of-house operational costs, including labor, inventory, and supplies.
• Address and resolve guest complaints and inquiries promptly and professionally.
• Collaborate with the kitchen management (Head Sushi Chef) to ensure seamless service and communication.
• Oversee opening and closing procedures, cash handling, and daily sales reporting.
• Maintain health, safety, and sanitation standards throughout the dining area.
• Develop and implement service procedures and staff incentives.

Qualifications:

• Proven experience as a Restaurant Manager or similar role in a high-end establishment.
• Strong leadership, interpersonal, and conflict-resolution skills.
• Excellent financial acumen and understanding of restaurant P&L statements.
• In-depth knowledge of restaurant operations, wine, and fine dining service.
• Ability to work under pressure in a fast-paced environment.

Skills Required