Restaurant manager 1 application

As Restaurant Manager at Nemo by Swot Hospitality, you will lead a high‑visibility, signature dining venue set against a breathtaking underwater aquarium. You will be the steward of guest experience, operational excellence, and team development in a refined environment that blends Eurasian cuisine, a raw bar, and a sophisticated beverage program. This role requires a leader who balances commercial acumen with hospitality heart: someone who drives revenue and controls costs while coaching a diverse front‑of‑house team to deliver polished, memorable service. You will work closely with culinary leadership and corporate teams to uphold brand standards, elevate service rituals, and shape the guest journey from reservation to farewell.

Duties and Responsibilities

• Operational Leadership — Oversee daily restaurant operations, ensure smooth service flow, and maintain high standards of cleanliness, safety, and presentation.
• Guest Experience — Own guest satisfaction metrics; handle VIPs, special requests, and guest recovery with discretion and empathy.
• Team Management — Recruit, train, schedule, and mentor front‑of‑house staff including captains, waiters, hostesses, and bar team; conduct regular coaching and performance reviews.
• Revenue and Cost Control — Drive sales through upselling, events, and promotions; manage labor, inventory, and food & beverage costs to meet financial targets.
• Standards and Compliance — Enforce service standards, hygiene protocols, licensing, and health & safety regulations.
• Collaboration — Partner with the Executive Chef, Sous Chef, and Bar Manager on menu rollouts, service timing, and guest feedback loops.
• Reporting and Administration — Prepare daily and weekly reports, manage reservations and seating plans, and maintain accurate records for audits.
• Events and Private Dining — Coordinate private events, special tastings, and large bookings to ensure flawless execution.

Requirements

• Experience — Minimum 4–6 years in upscale or fine dining management, with proven leadership in high‑volume, high‑profile venues.
• Skills — Strong commercial mindset, excellent communication, conflict resolution, and guest recovery skills.
• Technical — Proficiency with POS systems, reservation platforms, and basic financial reporting.
• Qualifications — Hospitality diploma or equivalent preferred; food safety and alcohol service certifications required.
• Personal Attributes — Poised under pressure, detail oriented, team‑first leader, and passionate about service excellence.
• Availability — Flexible to work evenings, weekends, and public holidays.
• Language — Fluent English; additional languages are an advantage.

About Swot Hospitality and Nemo

Swot Hospitality is a hospitality group focused on creating locally rooted, design‑led venues that combine operational rigor with warm, memorable service. Nemo is our signature dining concept featuring Eurasian cuisine, a raw bar, and a dramatic underwater aquarium that creates an immersive dining atmosphere. Our venues emphasize sustainability, local partnerships, and career development—offering structured training, cross‑property mobility, and leadership pathways for high performers.

Application Process

• How to Apply — Email your CV and a brief cover note to cvelasco@swothospitality.com. Put Restaurant Manager — Nemo in the subject line and include your earliest availability.
• Selection Steps — Initial screening call; interview with operations and culinary leaders; practical assessment or trial shift for shortlisted candidates; formal offer and onboarding with a 90‑day development plan.
• Timeline — Typical process duration is 3–6 weeks depending on role and availability.