Roles and responsibilities
- A minimum of 3 years of experience as an Assistant Restaurant Manager or Restaurant Manager in a Luxury Hotel is preferred.
- Demonstrated expertise as a Restaurant Manager or in a comparable Leadership Position within an upscale restaurant, ideally in a dynamic, opulent environment featuring performances by world-renowned DJs.
- Extensive knowledge of various cuisine, culture, and dining etiquette, coupled with an Authentic Passion for delivering a captivating and immersive Dining Concept.
- A Bachelor's degree in Hospitality Management or a related field (preferred).
- Flexibility to work a variety of shifts, including weekends and holidays, based on the requirements of the Hotel.
- Computer literacy, with a mastery of Word, Excel, and Outlook, while possessing an exceptional knowledge of Restaurant Management software and POS systems.
- Comprehensive understanding of Health and Safety Regulations, Food Hygiene Standards, and Best Practices in Restaurant Operations.
- Proven track record in Achieving Financial Targets, managing budgets, and implementing cost control measures without compromising on quality and service.
- A Welcoming and Enthusiastic Energy that sets the tone for a Sensational Guest Experience.
- Professional, Insta-Worthy Appearance, always adhering to FIVE’s Grooming Standards and maintaining a polished, ‘FIVE-Styled’ demeanour.
- Next-Level Organisational and Leadership skills, effectively leading and inspiring the FIVE Tribe to New Heights.
- A Proactive Nature, coupled with a meticulous Eye for Detail, ensuring every aspect of the Operation is curated to perfection.
- Excellent communication and interpersonal skills, leveraging strong verbal and written skills to engage effectively with Guests, FIVE Tribe Members, and stakeholders.
- Finds creative solutions and takes ownership of all duties and tasks assigned, while ensuring an unparalleled Journey at FIVE.
- Skills in Improving Customer Satisfaction and Driving Profitability, showcasing a commitment to Industry-Leading Standards.
- ‘FIVE-Star’ Visionary Thinking by finding creative solutions, while taking Ownership for all duties and tasks assigned.
- Impeccable communication skills, both verbal and written, with fluency in English (Additional languages are a Plus).
- A Team Player and 'People-Oriented' Leader, passionate about Motivating and Training a successful and productive Food and Beverage Team.
- A hands-on attitude, fuelled by a ‘Can-Do!’ Spirit.
Key Responsibilities
- Leads an industry-leading FIVE Tribe, where each member embodies the ‘Vibe at FIVE’ and contributes to the disruptive, next-level Guest Experience.
- Continuously delivers exceptional Service by personally interacting with Guests throughout their Dining Experience.
- Ensures a Seamless Dining Experience for Guests, Anticipating their Needs and Exceeding Expectations.
- Showcases a Proactive Approach to addressing Guests' concerns and fulfilling their requests, Swiftly Resolving any issues to ensure exceptional Guest Satisfaction.
- Enhances the overall Guest Experience by ensuring Seamless Operations and Excellence in Service Delivery.
- Regularly evaluates and enhances the buzzing ambiance of the Dining Destination, overseeing table settings, lighting, music, and décor to create an Authentic and Immersive dining experience.
- Develops and implements visionary Standard Operating Procedures (SOPs) for all aspects of restaurant operations, including opening and closing procedures, reservation management, table seating, and service flow to provide a first-in-class Guest Journey.
- Monitors and manages the restaurant’s Inventory with remarkable Attention to Detail, including supplies, equipment, and ingredients, ensuring optimal stock levels, minimal wastage, and Efficient Utilisation.
- Enforces stringent Health and Safety Standards, including Sanitation Guidelines, and Food Quality Control measures to meet Regulatory Requirements and maintain FIVE’s industry-leading Standards of Cleanliness and Hygiene.
- Contributes to a Luxurious Dining Experience by working Collaboratively with the Food and Beverage Team to maximise Guest Satisfaction and ensure top-notch Service.
- Collaborates with the Executive Chef to craft a bespoke menu that showcases next-level cuisine, whilst incorporating seasonal, authentic, and innovative Culinary Masterpieces and Considering Guest Preferences and market Trends.
- Coordinates with the Culinary Team to ensure the Availability of high-quality Ingredients and Maintain consistent Standards of Food Preparation and Presentation.
- Monitors Menu Performance, gathers Guest Feedback, and makes adjustments to enhance Profitability, Customer Satisfaction, and Culinary Creativity.
- Maximises revenue and profitability through proactive Strategies, effective Cost-Control measures, first-in-class Pricing Strategies and well-planned sales promotions.
- Explores opportunities for Revenue Growth, such as private events, collaborations, and partnerships, while Maintaining the Integrity of the Dining Concept.
- Analyses financial reports, such as sales trends, food and beverage cost, and labour cost, to Identify Opportunities for improvement and implement corrective measures to Optimise Profitability.
Desired candidate profile
A Restaurant Manager is responsible for the overall operations of a restaurant, ensuring high standards of service, quality, and profitability. Here are the key skills and responsibilities associated with this position:
Leadership Skills
- Team Management: Leading, training, and motivating staff to deliver excellent service.
- Conflict Resolution: Addressing and resolving issues among staff or with customers effectively.
Customer Service Focus
- Guest Experience: Ensuring a positive dining experience for all guests through attentive service and hospitality.
- Handling Complaints: Effectively managing customer complaints and feedback to enhance satisfaction.
Operational Oversight
- Daily Operations: Overseeing all aspects of restaurant operations, including front-of-house and back-of-house functions.
- Inventory Management: Managing inventory levels, ordering supplies, and minimizing waste.
Financial Management
- Budgeting: Developing and managing the restaurant's budget, including labor and food costs.
- Sales Analysis: Monitoring sales performance and implementing strategies to drive revenue growth.
Marketing and Promotion
- Marketing Strategies: Developing and executing marketing campaigns to attract customers and enhance the restaurant's visibility.
- Community Engagement: Building relationships within the community to promote the restaurant.
Staff Recruitment and Training
- Hiring: Recruiting, interviewing, and selecting qualified staff members.
- Training Programs: Implementing training programs for new hires and ongoing training for existing staff.
Compliance and Safety
- Health Regulations: Ensuring compliance with health, safety, and food regulations.
- Sanitation Standards: Maintaining cleanliness and hygiene standards throughout the restaurant.
Communication Skills
- Staff Communication: Facilitating clear communication among staff and departments to ensure smooth operations.
- Reporting: Providing regular updates to upper management regarding performance, challenges, and opportunities.