Restaurant Manager – Luxury Asian Dining

About the role

The Restaurant Manager is responsible for overseeing the daily operations of a high‑end Asian dining destination, ensuring exceptional guest experiences, operational efficiency, team development, and financial performance. This role leads the front‑of‑house team, maintains the highest standards of service excellence, and works collaboratively with culinary and beverage teams to deliver a memorable and consistent dining experience.

Key responsibilities

• Manage and oversee daily restaurant operations to ensure seamless service and exceptional guest satisfaction.
• Lead, motivate, and develop the front‑of‑house team to deliver outstanding hospitality and maintain service excellence.
• Ensure all guests receive personalized, attentive, and professional service throughout their dining experience.
• Monitor dining room operations to maintain quality, consistency, cleanliness, and presentation standards.
• Handle guest inquiries, feedback, and service recovery situations in a professional and timely manner.
• Collaborate closely with culinary and beverage teams to ensure effective communication and flawless service execution.
• Conduct daily pre‑shift briefings and communicate operational updates, menu changes, promotions, and service priorities.
• Assist in recruiting, onboarding, training, and developing team members to support operational success and career growth.
• Create and manage staff schedules in accordance with business levels and labor productivity targets.
• Monitor restaurant reservations, seating strategies, and table management to maximize guest flow and revenue opportunities.
• Support the execution of special events, private dining experiences, promotions, and seasonal activations.
• Monitor inventory levels and assist with ordering and stock control processes as required.
• Ensure compliance with health, safety, sanitation, and food handling regulations.
• Drive revenue through effective upselling, guest engagement, and exceptional service delivery.
• Monitor financial performance indicators, including sales, labor costs, and operating expenses.

Required profile

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 3‑5 years of management experience in fine dining, luxury hospitality, or upscale restaurant operations.
• Strong knowledge of Asian cuisine concepts and luxury dining service standards preferred.
• Proven leadership experience with a track record of developing high‑performing teams.
• Financial awareness with experience managing labor costs, productivity, and revenue objectives.

Required skills

• Proficiency in restaurant POS systems.
• Proficiency in Microsoft Office applications.