Restaurant Manager – Fine Dining

About the role

The Restaurant Manager will lead all food and beverage operations, ensuring an impeccable fine‑dining experience for every guest. You will be responsible for operational excellence, team development, and profitability across breakfast, lunch, dinner, bar, room service, and special events.

Key responsibilities

• Oversee daily restaurant operations, including service flow, staff scheduling, and on‑floor presence.
• Maintain compliance with fine‑dining standards and Relais & Châteaux requirements.
• Coordinate communication with kitchen, front office, reservations, and hotel management.
• Develop, implement, and enforce SOPs, checklists, hygiene standards, and quality‑control processes.
• Handle guest feedback and complaints professionally, ensuring prompt resolution.
• Monitor sales, revenue, food‑and‑beverage costs, inventories, and waste control.
• Drive additional revenue through upselling of wines, beverages, and chef’s recommendations.
• Recruit, onboard, coach, evaluate, and develop front‑of‑house team members.
• Design and lead ongoing training programs covering service techniques, product knowledge, and sales skills.
• Set clear objectives and KPIs, conduct regular performance reviews, and ensure punctual attendance.

Required profile

• Proven experience managing fine‑dining or upscale restaurant operations.
• Strong leadership and team‑development abilities.
• Excellent communication and interpersonal skills.
• Detail‑oriented with a focus on guest experience and service standards.
• Ability to make quick decisions and solve problems on the floor.

Required skills