Restaurant Manager - Fine Dining

Forefront Fine Dining Group Inc.; Makati; On-site; PHP 400,000 - 600,000; Full time

Job summary

A fine dining restaurant group is seeking an experienced Manager to lead all aspects of guest service, staff training, and operational management. The ideal candidate will have 3–5+ years in luxury hospitality, strong leadership abilities, and a deep understanding of fine dining standards. Responsibilities include maintaining service quality, overseeing daily operations, and managing financial targets while ensuring an exceptional dining experience.

Qualifications

• 3–5+ years of management experience in fine dining or luxury hospitality.
• Ability to work nights, weekends, and holidays as needed.

Responsibilities

• Ensure exceptional guest service aligned with fine-dining standards.
• Oversee daily floor operations, including opening/closing procedures.
• Recruit, train, and mentor servers and bar staff.
• Monitor labor costs, food costs, and inventory.
• Work with the executive chef on menu updates.
• Manage private dining events and special promotions.
• Maintain restaurant’s brand image and luxury standards.

Skills

Management experience in fine dining

Strong leadership skills

Conflict-resolution skills

Organizational skills

Knowledge of food, wine, service standards

Job description

LOCATION:

• MAKATI or BGC

QUALIFICATIONS:

• 3–5+ years of management experience in fine dining or luxury hospitality.
• Strong leadership, communication, and conflict-resolution skills.
• Deep knowledge of food, wine, and fine-dining service standards.
• Excellent organizational and financial management abilities.
• Ability to work nights, weekends, and holidays as needed.

1.Guest Experience & Service Excellence

• Ensure consistently exceptional guest service aligned with fine-dining standards.
• Greet and engage with guests, resolving issues promptly and professionally.
• Monitor table service timing, presentation, and sequence of service.
• Maintain ambiance (lighting, music, table settings, cleanliness) to brand standards.

2.Operational Management

• Oversee daily floor operations, including opening/closing procedures.
• Ensure compliance with health, safety, and sanitation regulations.
• Manage reservations, seating plans, and guest flow for smooth service.
• Conduct quality checks on food presentation, taste, and portion standards.
• Coordinate with kitchen leadership to ensure seamless FOH/BOH communication.

3.Staff Leadership & Training

• Recruit, train, and mentor servers, hosts, sommeliers, and bar staff.
• Create and manage daily staff schedules based on anticipated business levels.
• Lead pre-shift briefings covering menu changes, VIP guests, and standards.
• Conduct performance reviews and provide ongoing coaching.

4.Financial & Administrative Responsibilities

• Monitor labor costs, food costs, and inventory to meet budget targets.
• Oversee ordering of supplies, wine, and specialty ingredients as needed.
• Manage POS systems, cash handling, and end-of-day reconciliations.
• Analyze sales reports and implement strategies to increase revenue.

5.Menu & Beverage Program Collaboration

• Work with the executive chef on menu updates and seasonal offerings.
• Partner with the sommelier/bar manager on wine pairings and beverage programs.
• Ensure staff are knowledgeable about menus, tasting notes, and ingredients.

6.Marketing, Events & Guest Relations

• Build relationships with regular guests and VIPs to encourage return visits.
• Manage private dining events, tasting menus, and special promotions.
• Support marketing initiatives such as chef collaborations or themed nights.

7.Brand & Quality Control

• Maintain the restaurant’s brand image and uphold luxury standards.
• Implement and enforce SOPs for service, grooming, and communication.
• Conduct regular walkthroughs to identify service or facility improvements.