As a Restaurant Manager, you will be overseeing the daily operations of the Bord Eau, a French fine-dining restaurant, ensuring exceptional service and guest satisfaction. And you will be leading the team by maintaining luxury hospitality standards and by creating an authentic French fine-dining experience for guests.
Key Responsibilities:
Managing the daily operations of the restaurant to ensure seamless and personalized guest experiences.
Supervise, train, and develop team members in accordance with luxury, fine-dining, and Michelin-level service standards.
Ensure guest satisfaction by anticipating guest needs, handling feedback professionally, and resolving concerns promptly.
Support inventory management, cost control, wine program initiatives, and compliance with food safety and hygiene standards.
Collaborate with the culinary and beverage teams to enhance menu offerings, wine pairings, and overall dining experiences.
About You:
Fluent in French and English, with excellent verbal and written communication skills.
Strong knowledge of French cuisine, fine-dining etiquette, and luxury service standards.
Advanced wine knowledge with the ability to confidently recommend and upsell wine pairings (minimum requirement WSET 2)
Minimum 3–5 years of experience in restaurant operations, with at least 1–2 years exposure in a fine-dining, Michelin-starred or Michelin Guide-recognized establishment.
Proven exposure to luxury hospitality standards, wine service, and guest engagement in upscale dining establishments.
Strong leadership, coaching, and team-development skills.
Professional appearance, attention to detail, and passion for hospitality excellence.
Diploma or bachelor’s degree in hospitality management, hotel management, or a related field preferred.
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