Job Title: Restaurant Manager
Department: Gallery, F&B
Inspired and Supported by: Restaurant General Manager
Your purpose will be:
To assist Restaurant General Manager and lead the Gallery all-day dining team in delivering exceptional, memorable dining experiences, ensuring the highest standards of service, quality, and operational excellence. As a hands-on leader, you will oversee the daily operations of the outlet, working closely with the kitchen and supporting your Assistant Managers and Supervisors to drive performance, engagement, and consistency.
You will be accountable for:
- Leading and directing all front-of-house operations within Gallery, ensuring seamless service delivery
- Driving a culture of 5-star service excellence, ensuring every guest experience exceeds expectations
- Managing, coaching, and developing a leadership team of 2 Assistant Managers and 2 Supervisors
- Ensuring strong financial performance by monitoring costs, driving revenue, and achieving departmental targets
- Implementing and maintaining Fairmont/Savoy service standards and SOPs
- Taking ownership of guest satisfaction, including handling and resolving complaints with professionalism and care
- Building strong relationships across departments to ensure smooth and efficient operations
- Supporting the strategic direction of the outlet in line with F&B objectives
Your key responsibilities & contribution will be:
- Overseeing day-to-day operations to ensure smooth and efficient service at all times
- Leading daily briefings and setting the tone for successful service periods
- Being present on the floor, leading by example with a hands-on approach
- Coaching and developing Assistant Managers and Supervisors to strengthen leadership capability
- Ensuring all colleagues are trained, engaged, and consistently delivering outstanding service
- Monitoring service standards and taking corrective actions where necessary
- Driving guest engagement and ensuring prompt, effective guest recovery
- Working closely with the kitchen team to maintain quality and consistency
- Ensuring compliance with food hygiene, health & safety, and company policies
- Supporting budgeting, forecasting, and cost control initiatives
- Maintaining clear communication within the team and across the hotel