Restaurant Manager

The Restaurant Manager at OB Hospitality Group leads a team to deliver exemplary fine dining experiences. The manager actively guides the staff, from training to conflict resolution, creating an environment that supports excellent customer service and team collaboration. Strong leadership and organizational capabilities are essential for coordinating between kitchen and service areas and handling inventory, suppliers, and stock control effectively. This position requires at least five years of experience in restaurant management, preferably within the fine dining sector, with a deep understanding of Mediterranean cuisine and service styles. The manager must ensure all health, safety, and sanitation regulations are strictly followed and swiftly resolve any guest concerns or complaints. Reporting on restaurant sales, expenses, and overall performance is also a key responsibility. A diploma in hospitality management or culinary education is advantageous, supporting the ability to uphold the companys standards and promote a positive dining atmosphere.

Responsibilities

• Oversee the daily operations of the restaurant to ensure seamless and efficient service delivery.
• Maintain high standards of food quality, presentation, and hygiene in line with fine dining expectations.
• Lead, motivate, and manage a team and performance evaluations.
• Handle guest feedback and complaints promptly and professionally to ensure guest satisfaction and retention.
• Ensure strict compliance with health, safety, and sanitation regulations across all restaurant areas.
• Coordinate daily with kitchen teams to guarantee consistent service quality and smooth workflows.
• Maintain a deep understanding of Mediterranean cuisine and service styles to support staff training.
• Establish and maintain effective communication
• Implement strategies to resolve conflicts within the team and create a positive workplace culture.
• Monitor and uphold fine dining service standards to consistently exceed guest expectations.