Restaurant / Lounge Managers (Multiple Outlets – Dining & Hospitality)

On behalf of our partner network of dining establishments, vibrant lounges, and hotel outlets, we are seeking experienced and dynamic Restaurant / Lounge Managers for active placements. In this role, you will oversee day-to-day operations for leading hospitality brands—driving floor service excellence, leading team members, optimizing profitability, and curating memorable guest atmospheres. Whether running a high-energy lounge, a fine dining restaurant, or an upscale hotel outlet, you will be responsible for upholding host venue operational standards, service quality, and financial performance. Ensure guest service meets brand standards, from reservation flow and table pacing to VIP handling and complaint resolution. Maintain ambient standards, including lighting, audio, table settings, and overall venue presentation. 2. Team Leadership & Talent Management Supervise, train, and mentor service staff (waitstaff, bartenders, hosts, and baristas) to ensure high product knowledge and service delivery. Create balanced weekly work rosters tailored to projected cover counts, managing labor costs without compromising service quality. Foster a positive, high-performing working environment and conduct regular pre-shift briefings. 3. Financials, Inventory & Cost Control Monitor daily sales, manage Point of Sale (POS) closures, and reconcile cash/digital payment summaries. Manage beverage and food inventory levels, oversee stock counts, minimize wastage, and enforce portion and pour controls. Collaborate with kitchen and bar leads to promote high-margin menu items and drive upselling strategies. 4. Compliance & Safety Ensure strict adherence to food safety, hygiene regulations, liquor licensing laws, and occupational health standards across the outlet. Oversee regular maintenance of venue equipment, furniture, and POS infrastructure, reporting faults to venue owners/management. Requirements & Qualifications Experience: Minimum [3+ years] of management or supervisory experience in a reputable restaurant, lounge, or hotel food & beverage department. Leadership: Proven ability to manage, motivate, and direct diverse teams in fast-paced environments. Operational Knowledge: Solid understanding of floor service mechanics, POS systems, inventory management, and basic cost controls. Guest Relations: Strong communication skills, conflict-resolution abilities, and a high level of professional composure. Flexibility: Willingness to work late night shifts, weekends, and holidays according to venue operating hours.