Restaurant Manager
About the role
Restaurant Manager, for Garden Dreanca Café and Restaurant — a fine-dining, farm-to-table establishment specializing in fusion cuisine. Reports to the Chief Administrative Officer and Executives, and supervises the restaurant's kitchen and front-of-house team. The role oversees day-to-day operations across both kitchen and front-of-house, leads the team, maintains quality standards, and drives profitability while delivering an exceptional dining experience. Internal stakeholders include restaurant personnel, subsidiary-company employees, Head Office, HR, and Executives; external stakeholders include restaurant guests, corporate clients, local farmers/suppliers, community partners, and government agencies.
Responsibilities
Operations management
- Oversee all aspects of daily restaurant operations across front-of-house and kitchen for efficiency and customer satisfaction
- Monitor inventory of food, beverages, and supplies; ensure timely reordering and waste reduction in line with the farm-to-table concept
- Create and manage staff schedules for adequate coverage during peak hours and special events
Team leadership & supervision
- Supervise and support head chefs, assistant chefs, bartenders, baristas, and cashiers; ensure cohesive, efficient work and strong kitchen–front-of-house communication
- Provide ongoing training and mentorship on customer service, food handling, and operational excellence
- Conduct performance reviews, give feedback, and resolve staff issues or conflicts
Customer experience
- Create a welcoming atmosphere and ensure every guest receives a superior fine-dining experience
- Handle complaints and feedback professionally with prompt resolution
- Ensure personalized service for returning guests (dietary preferences, reservations, special requests) and implement customer-engagement strategies and promotions
Menu & kitchen oversight
- Collaborate with head chefs on menu planning to uphold the farm-to-table philosophy and highlight seasonal ingredients
- Maintain high standards for food presentation, portion control, and kitchen cleanliness
- Monitor food costs and kitchen efficiency with chefs while maintaining dish quality
Financial, administrative & reporting
- Assist in developing budgets and monitoring food, labor, and overhead costs
- Prepare weekly and monthly reports presenting KPIs to management/ownership
- Analyze daily sales, customer trends, and inventory usage to optimize profitability and minimize waste
- Ensure secure, accurate cashiering with proper cash-handling procedures
Marketing & event planning
- Work with the marketing team on promotions, seasonal campaigns, and special dining events
- Oversee private events with smooth kitchen–service coordination and a memorable experience
Vendor relations
- Build and maintain relationships with local farmers, suppliers, and artisans for fresh, high-quality ingredients aligned with farm-to-table
- Ensure timely, cost-effective ordering of food, beverages, and supplies
Requirements
- Education: Bachelor's degree in Hospitality Management, Culinary Arts, Business Administration, or related field (preferred)
- Experience: At least 5 years of restaurant management experience, preferably in a fine-dining or farm-to-table environment, with a proven track record managing both kitchen and front-of-house operations