Key Responsibilities:

Oversee all front-of-house operations, ensuring smooth and efficient service

Lead, manage, and schedule FOH staff

Hire, train, and develop team members in line with service standards

Monitor and manage guest satisfaction and resolve issues professionally

Maintain daily financials: cash handling, POS reports, tip-outs

Coordinate with the Head Chef and kitchen team to ensure cohesive service

Manage reservations, floor plans, and optimize table turnover

Maintain cleanliness, ambiance, and overall presentation of the venue

Control labor costs and assist in budgeting, inventory, and purchasing

Ensure compliance with food safety, health codes

Drive sales through excellent service and upselling strategies

Requirements:

Minimum 3 years experience as a Restaurant Manager or Assistant Manager in a similar upscale or European-style concept

Strong knowledge of food, wine, and customer service best practices

Exceptional leadership and team management skills

Excellent communication and problem-solving abilities

Proficiency with POS systems and restaurant management software

Ability to work flexible hours including evenings, weekends, and holidays

Wine knowledge or sommelier certification is a strong asset