Restaurant Manager – Club Dining

About the role

The Restaurant Manager is responsible for overseeing daily operations of the club’s dining outlets, leading the team to deliver exceptional service and ensuring profitability in line with club policies.

Key responsibilities

• Manage day‑to‑day operations and overall performance of restaurant outlets.
• Conduct regular floor walk‑abouts to monitor service standards, cleanliness and staff performance.
• Achieve revenue and profitability targets while maintaining high food quality and presentation.
• Lead, delegate and coordinate activities of restaurant team members.
• Plan and execute restaurant functions, events and special activities in liaison with management.
• Organise ongoing staff training on menu knowledge, customer service, beverages and club procedures.
• Address member and guest concerns professionally, upholding club customer‑service standards.
• Manage employee attendance, performance, conduct and scheduling according to club policies.
• Process employee time records for payroll and complete daily cash‑up procedures.
• Perform Duty Manager shifts and ensure compliance with health, safety, hygiene and food‑safety regulations.

Required profile

• Minimum 6 years of restaurant supervisory or managerial experience.
• At least 5 years of experience within the hospitality/club industry.
• Strong leadership, planning, organising and controlling skills.
• Independent self‑starter with a positive attitude and ability to take ownership.
• Excellent interpersonal and communication skills, both written and verbal.
• Professional front‑of‑house presence and high personal grooming standards.