1. Position Overview The Restaurant Manager is responsible for overseeing the overall daily operations of the restaurant, ensuring exceptional guest experience, maintaining high operational standards, and leading the front-of-house team. This role requires strong leadership, excellent communication skills, detailed operational oversight, and an ability to uphold the Cavalli brand standards at all times. 2. Key Responsibilities 2.1 Operational Management Coordinate and manage the entire operation of the restaurant during scheduled shifts. Prepare weekly shift rosters for waiters and barmen. Ensure smooth cash-up procedures and complete weekly restaurant cash-ups for FM sign-off. Prepare end-of-shift and weekly operational reports, including staff control, food control, and sales. Maintain ambiance standards including lighting, music, table settings, glassware, dinnerware, and overall atmosphere. Ensure all equipment (ice machines, wine fridges, air-conditioning units, etc.) is functioning; report maintenance issues immediately. Ensure flowers and table décor meet agreed standards. 2.2 Guest Experience Advise guests on menu and wine choices in a professional manner. Ensure high levels of guest satisfaction through professional, courteous service. Respond promptly to customer complaints and handle guest relations professionally. Monitor and respond to online reviews (e.g., TripAdvisor). Ensure tables are set to standard and cleaned promptly without rushing guests. 2.3 Staff Management & HR Duties Manage, train, and mentor FOH staff; ensure all staff adhere to uniform and professionalism standards. Recruit, train, and discipline staff where appropriate. Communicate job expectations clearly and enforce policies consistently. Provide ongoing on-the-job training to ensure staff competency. Organize and oversee shift structures and staffing needs. Attend staff meetings, training sessions, and briefings as required. 2.4 Stock & Asset Control Maintain accurate stock control and conduct weekly and monthly inventories (cutlery, equipment, beverages, etc.). Update stock forms continuously. Oversee ordering of supplies and maintain sufficient stock levels. Conduct monthly OE counts and ensure departmental assets remain in excellent condition. Ensure wine cellar and storage areas are orderly and maintained to impeccable standards. 2.5 Wine and Beverage Oversight Maintain and update the wine list and overall beverage list. Ensure wines approaching critical age are prioritised for sale. Establish sommelier recommendations and ensure pricing is accurate. Train service staff and chefs on wine knowledge, wine pairing, and menu pairing. Manage weekly/monthly wine stock, returns, corked/spoiled wine credits, and supplier communication. Promote wines, digestives, and wine sales (including off-premises sales). Work towards achieving monthly revenue targets for wine and beverages. 2.6 Administrative Duties Respond to all emails from directors, clients, and suppliers within 24 hours. Maintain accurate reporting and filing for audits, stock, and operational requirements. Ensure compliance with health, safety, hygiene, and quality control standards. Participate in fire or evacuation drills and maintain full familiarity with all emergency procedures. 2.7 Service Standards Ensure all food and beverage service adheres to company standards and brand story. Ensure correct billing procedures and reconciliation of payments. Maintain exceptional customer service standards at every touchpoint. Act as a Cavalli ambassador and uphold brand identity at all times. 3. Skills, Competencies & Requirements 3.1 Essential Skills Strong leadership and people management skills. Excellent communication and customer service skills. High attention to detail and ability to maintain premium service standards. Strong knowledge of wine, wine pairing, and beverage management. Strong organisational and administrative abilities. Ability to multitask in a high-pressure environment. Strong problem-solving and conflict-resolution skills. 3.2 Qualifications & Experience Minimum 3–5 years’ experience in a restaurant management or senior FOH role. Wine knowledge or sommelier training beneficial. Experience in stock control, cash-ups, and reporting. Hospitality management qualification advantageous.
