Senior Manager

Position Overview

The Senior Manager will be responsible for all operational, financial, and personnel aspects of the business.

• Oversee the seamless day-to‑day operations of the restaurant, ensuring smooth coordination between front‑of‑house (FOH) and back‑of‑house (BOH) teams.
• Maintain and enforce all brand standard operating procedures (SOPs), ensuring consistency in guest experience, food quality, and presentation.
• Conduct daily pre‑shift briefings, service evaluations, and floor presence during key trading hours to ensure operational control.
• Manage supplier relationships and stock ordering; ensure that deliveries meet brand standards.
• Maintain strict adherence to opening and closing procedures, cash handling protocols, and daily reporting.

• Champion brand service philosophy by delivering warm, intuitive, and personalized hospitality.
• Handle guest feedback, complaints, and special requests in a professional and solution‑focused manner.
• Monitor and respond to guest reviews across platforms (Google, Dineplan, Trip Advisor, etc.), implementing service improvement strategies as needed.
• Train and empower staff to build meaningful guest relationships and deliver memorable experiences.

• Lead, train, and mentor all FOH and BOH staff, cultivating a culture of pride, ownership, and professionalism.
• Manage staff scheduling, payroll inputs, timekeeping, and labour cost control.
• Conduct performance reviews, implement succession planning, and support internal promotions.
• Address disciplinary matters with fairness, consistency, and compliance to labor laws and company policy.
• Drive staff engagement and teamwork through effective communication and recognition initiatives.

• Monitor and control key cost drivers (food cost, beverage cost, wage cost, operating supplies).
• Analyze weekly/monthly management reports and KPIs to identify areas of improvement.
• Drive local marketing initiatives and community engagement to grow foot traffic and increase average spend per head.
• Work with franchisor or head office support teams to align business strategy with brand objectives.

• Enforce all health, safety, and food hygiene standards (HACCP or similar) in accordance with brand and legal requirements.
• Ensure that all licenses, certificates, and inspections (e.g., liquor license, COAs, pest control) are current and compliant.
• Conduct regular internal audits, cleanliness inspections, and equipment maintenance checks.
• Respond swiftly to any non‑conformances or risk indicators with documented corrective action plans.

• 3–5 years’ experience in a senior restaurant management role, ideally within a premium or fine dining environment.
• Proven ability to lead large teams (20–40+ staff) across multiple departments.
• Strong leadership, organizational, and communication skills.
• Proficiency in POS, stock, and workforce management systems (e.g., GAAP, Pilot, Micros, or similar).
• Flexibility to work evenings, weekends, and public holidays as required.

• Diploma or Degree in Hospitality Management, Business, or related field.
• Previous experience in a franchised environment or managing to brand standards.
• Knowledge of wine service, steak cuts, and fine dining etiquette.