You will oversee our front of house daily operations to ensure a seamless, high‑quality dining experience built around premium cuts, exceptional service, and a contemporary atmosphere. You will lead and develop the team, coordinate closely with the kitchen, and maintain strong service standards that reflect our steakhouse’s commitment to quality and efficiency. You will also manage staffing, budgets, and inventory while driving a guest‑focused culture that elevates every part of the dining experience.

Benefits

Be part of a welcoming and happy team.

Ongoing training and skill development.

Task & responsibilities

• Lead daily front‑of‑house operations to deliver a seamless, high‑quality steakhouse dining experience.
• Supervise, train, and mentor FOH staff to uphold service standards, product knowledge, and professional presentation.
• Coordinate closely with the Head Chef and kitchen team to ensure smooth service flow and consistent dish quality.
• Oversee guest interactions, resolve issues promptly, and maintain a warm, confident hospitality style.
• Manage staff rosters, recruitment, onboarding, and performance reviews.
• Monitor dining room ambience, table turns, cleanliness, and overall presentation to maintain a modern, polished atmosphere.
• Drive sales by promoting premium cuts, chef features, beverage pairings, and upselling opportunities.
• Maintain inventory levels, oversee ordering, and manage supplier relationships for FOH and bar operations.
• Ensure compliance with food safety, liquor licensing, and workplace health and safety standards.
• Handle daily cash reconciliation, POS oversight, and financial reporting tasks.
• Support marketing initiatives, special events, and promotional activities to grow the venue’s reputation.
• Lead opening and closing procedures, ensuring the restaurant is service‑ready and well‑organised at all times.
• Foster a positive team culture built on professionalism, communication, and exceptional guest service.

Qualification & experience

At least 12 months experience as a Restaurant Manager