Restaurant Manager -Reporting to The Director Of Food & Beverage Requirements: 3-5 year's experience in restaurant management, luxury or fine dining experience desirable. Responsibilities: Handle guest concerns/special requests. Monitor guest feedback across platforms and dining review channels and resolve complaints in a timely manner. Oversee all front of house operations including reservations, seating, and dining. Oversee the kitchen team for smooth service coordination. Recruit, train, and develop restaurant service staff including hosts, servers, and supervisors. Conduct daily briefings and lead regular training sessions on service etiquette, menu knowledge, and up-selling techniques. Manage labour costs, scheduling, and payroll in line with budgetary targets. Oversee inventory, ordering, and cost control of front of house supplies. Lead implementation of new menu items and promotions.