Job Description:

 

Key Responsibilities:

*Overall management of restaurant operations, including FOH, BOH, service, guest experience, and P&L.
*Lead and manage the restaurant team to ensure smooth and efficient daily operations.
*Maintain Italian restaurant standards, including food quality, service, presentation, and authenticity.
*Develop and implement SOPs for service, hygiene, grooming, guest handling, and operational efficiency.
*Monitor revenue, food cost, beverage cost, labour cost, and profitability.
*Drive sales through promotions, events, upselling, guest engagement, and repeat business.
*Ensure high standards of guest satisfaction and service excellence.
*Coordinate with the Executive Chef and F&B team for menu planning, food quality, costing, and Italian cuisine standards.
*Manage inventory, wastage control, purchasing, and vendor coordination.
*Recruit, train, coach, and evaluate restaurant staff to build a high-performing team.
*Ensure compliance with food safety, hygiene, licensing, statutory, and company standards.
*Handle guest feedback, complaints, VIP guests, and service recovery effectively.
*Prepare and review daily, weekly, and monthly operational and financial reports.
*Maintain strong coordination with HR, Finance, Purchase, Stores, Kitchen, and other departments.
*Ensure the restaurant consistently delivers a premium Italian dining experience.

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Job Expectations:

*Strong experience in Italian restaurants, fine dining, premium dining, or luxury hospitality.
*Strong knowledge of Italian cuisine, wines, service standards, and restaurant operations.

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Minimum Qualification:

Graduate/Diploma in Hotel Management, Hospitality Management

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Minimum Job Experience:

Minimum 5 years of experience in a managerial/leadership role.

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Reporting to:

Director HR

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Travel:

N/A

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