Restaurant Manager

All Day Dining (Cafe Palmier) - Restaurant ManagerCandidate Profile: • 2-4 years of Restaurant Manager experience in 5-star luxury hotels or simila • Demonstrated track record of improving guest satisfaction scores and upholding brand standard • Strong leadership, coaching, and interpersonal skill • Proficiency in POS systems and guest feedback platformRole Overview Lead daily operations of the all-day dining outlet with an unwavering focus on guest satisfaction and strict adherence to brand standards - ensuring every guest, at every meal period, receives a consistent, memorable experience that reflects the brand's identity and valueKey ResponsibilitiesGuest Satisfaction (Top Priority)- Champion a guest-first culture; personally engage with guests during service to gather feedback and ensure expectations are exceeded- Proactively identify and resolve service issues before they escalate; own service recovery when things go wrong- Monitor guest satisfaction scores (e.g., surveys, online reviews, comment cards) and drive continuous improvement action plans- Build rapport with repeat and VIP guests, anticipating preferences and personalizing their experience- Empower staff to make on-the-spot decisions that prioritize guest happiness within brand guidelinesBrand Standards- Ensure strict compliance with brand SOPs across service sequence, plating, ambiance, uniforms, and guest interaction scripts- Conduct regular brand audits and mystery-shopper reviews; close gaps immediately through coaching and retraining- Maintain outlet cleanliness, décor, table settings, and overall presentation in line with brand identity at all times- Ensure menu presentation, food quality, and beverage service consistently reflect brand positioning- Train and certify all staff on brand values, service philosophy, and standard operating procedures during onboarding and ongoing refreshersOperational Management- Oversee daily operations across breakfast, lunch, and dinner service- Recruit, train, schedule, and supervise front-of-house staff- Collaborate with the kitchen team on menu planning, quality control, and food presentation- Manage inventory, cost control, and vendor relationships- Control labor and F&B costs while protecting service quality and guest experience- Ensure compliance with health, safety, and hygiene regulations- Analyze sales data and guest feedback trends to inform service and operational improvements- Conduct performance reviews with a strong emphasis on guest-service metrics and brand compliance- Plan and execute promotions or events that enhance guest experience while staying true to brand identity