Specialty Restaurant Manager

About The First Group Hospitality

Job Summary

Key Responsibilities

• Lead all aspects of daily restaurant operations, ensuring exceptional service, product quality, and operational excellence.
• Create personalized dining experiences by building strong member relationships, recognizing preferences, and anticipating individual needs.
• Lead, coach, and develop the restaurant team, fostering a culture of accountability, engagement, and service excellence.
• Collaborate closely with Culinary and Beverage teams to enhance menus, service concepts, and the overall dining experience.
• Drive restaurant performance through revenue optimization, upselling, cost management, productivity, and effective resource planning.
• Monitor member feedback and dining trends, translating insights into meaningful service and operational improvements.
• Manage reservations, table utilization, staffing, inventory, and operational requirements to optimize service flow and performance.
• Ensure compliance with food safety, hygiene, health and safety, licensing, and established Club standards.

Desired Skills & Competencies

• Diploma or Bachelor’s degree in Hospitality, Food & Beverage Management, or a related field.
• 5–7 years of progressive restaurant or Food & Beverage experience, including 2–3 years in a managerial capacity , preferably within private members clubs, luxury dining, or premium hospitality environments.
• Strong leadership and team development capabilities with a visible, hands-on management style.
• Strong commercial acumen with experience in revenue growth, cost management, and operational performance.
• Refined member relations and service recovery skills with a highly personalized approach to hospitality.
• Strong understanding of contemporary dining concepts, food and beverage trends, and elevated service standards.
• Confident decision-maker with the ability to lead a dynamic, high-performing restaurant operation.