Restaurant Manager - Italian Restaurant

Position SummaryResponsible for overseeing the daily operations of the Italian restaurant, ensuring exceptional guest experiences, maintaining high standards of authentic Italian food and service and strict adherence to brand standards - ensuring every guest receives a consistent, memorable experience that reflects the brand's identity and value.Candidate Profile2-4 years of Restaurant Manager experience in 5-star luxury hotels or similarDemonstrated track record of improving guest satisfaction scores and upholding brand standardStrong leadership, coaching, and interpersonal skillProficiency in POS systems and guest feedback platformItalian speaking is an advantageKey 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