A Fine Dine Restaurant Manager oversees all operational aspects of a high-end dining establishment, focusing on delivering impeccable service, curating the guest experience, managing luxury inventory, and maximizing profitability. They are responsible for staff training, maintaining strict hygiene standards, driving sales, and handling guest relations with professionalism. Prospects Prospects +4 Key Responsibilities: Operational Excellence: Manage daily, weekly, and monthly operations, including opening/closing procedures, to ensure seamless service. Guest Experience: Act as the primary host, greeting guests, managing reservations, handling complaints with empathy, and fostering loyalty. Staff Leadership: Recruit, train, mentor, and supervise Front of House (FOH) staff, including creating schedules and performance management. Financial & Stock Control: Manage inventory, conduct audits, order supplies, and analyze sales to optimize profits. Quality & Compliance: Enforce strict health, safety, and sanitation standards (e.g., HACCP). Menu & Marketing: Collaborate with the chef on menu development, wine pairings, and promotion strategies. Prospects Prospects +5 Requirements: Experience: Proven experience (often 5+ years) in fine dining, including supervisory roles. Skills: Exceptional communication, leadership, and customer service skills. Knowledge: Extensive knowledge of wines, spirits, and high-end culinary service standards. Education: A degree in Hospitality Management or Business is often preferred. Attributes: Strong problem-solving abilities, attention to detail, and a polished appearance
Job Type: Full-time
Pay: ₹55,000.00 - ₹100,000.00 per month
Work Location: In person
