About the role

Manages the operations, revenue and team of an assigned restaurant outlet, delivering exceptional service, menu execution and profitability.

Key duties & responsibilities

• Drive outlet revenue and profitability; manage P&L.
• Plan rotas, productivity targets and labour cost.
• Conduct service training and side-station audits.
• Liaise with the Kitchen on menu execution, allergens and stock.
• Oversee POS configuration, voids and discounts.
• Manage reservations, table turns and walk-ins.
• Conduct daily briefings and tasting sessions.
• Handle complaints and recover service.
• Plan promotions, theme nights and brunches.

What you'll need

• B.Sc./HND in Hospitality / Catering / Business.
• Minimum 7 years in F&B service with 3 as Assistant Restaurant Manager.
• WSET Level 2 / 3 (wine), Food Safety, Liquor Licensing, First Aid.

Technical skills

Soft skills

Certifications

• WSET Level 2 / 3 (wine), Food Safety, Liquor Licensing, First Aid.

Key performance indicators

• Outlet GOP ≥ 35%.
• Cover × average spend growth ≥ 10% YoY.
• F&B GSS > 90%.
• Labour cost ≤ 25% of revenue.
• Beverage cost ≤ 22%.

Working conditions

Long evenings, weekends, holidays; standing-intensive.

Career path

F&B Manager → F&B Director.