Restaurant/Bar Manager

About the role

Manage and coordinate the day‑to‑day operations of the Club’s restaurant and bar, ensuring efficient service delivery, high standards of member and guest experience, effective staff deployment, accurate billing, appropriate stock control, and compliance with hygiene and safety standards.

Key responsibilities

• Coordinate and manage daily restaurant and bar operations in accordance with approved procedures and service standards.
• Plan and allocate duties to restaurant and bar service staff according to operational requirements.
• Ensure timely, courteous and professional food and beverage service.
• Monitor restaurant and bar readiness, including tables, service stations, bar areas and other customer‑facing spaces.
• Coordinate food and beverage orders with the kitchen and ensure effective communication between service and production teams.
• Monitor member and guest experience and address routine service concerns promptly.
• Supervise service staff and provide guidance on service standards, customer care and professional conduct.
• Monitor attendance, punctuality, grooming and performance of assigned staff.
• Monitor POS, billing, payment and transaction processes and report discrepancies.
• Monitor service supplies, beverages and other operating requirements and report shortages.
• Support appropriate stock control, storage and handling of service items.
• Ensure compliance with food hygiene, occupational health and safety and Club service requirements.
• Coordinate restaurant and bar service for Club events, functions and special activities.
• Prepare routine operational, service and performance reports.
• Coordinate with Housekeeping on cleanliness and presentation of customer‑facing areas.
• Report equipment defects, maintenance requirements and other facilities issues to the appropriate department.
• Support promotional activities, member initiatives and approved upselling programmes.
• Assist the Assistant Manager, Food & Beverage, in implementing departmental plans and service improvements.
• Ensure proper opening and closing procedures are followed.