Restaurant Manager

Job Description

Title: Restaurant Manager

Company Name: Manzo Restaurant

Vacancy: 1

Age: 30 to 45 years

Job Location: Dhaka (GULSHAN 2)

Salary: Tk. 50000 - 70000 (Monthly)

Experience:

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• 3 to 5 years
• The applicants should have experience in the following business area(s): Hotel, Restaurant

• Age 30 to 45 years
• Only Male

Educational Requirements

Degree or Diploma in Hotel Management, Hospitality Management, Food and Beverage Management, or a related discipline is preferred.

Strong professional experience from a reputable luxury hospitality background may be considered in place of formal qualifications.

Experience Requirements

Minimum 7 to 10 years of Food and Beverage experience.

Minimum 3 years in a Restaurant Manager, Assistant Restaurant Manager, Outlet Manager, or equivalent leadership position.

Candidates from 5 star international hotels, luxury hotels, premium fine dining restaurants, or internationally recognized hospitality brands will receive strong preference.

MANZO is a premium modern European restaurant in Gulshan, Dhaka, offering a refined dining experience with a strong focus on food quality, sophisticated service, and personalized hospitality.

We are looking for an experienced Restaurant Manager with a strong background in 5 star hotels, luxury restaurants, fine dining, or international hospitality operations.

The ideal candidate must be highly confident in handling foreign guests, diplomats, expatriates, corporate guests, VIPs, and high profile clientele, with excellent communication, professional etiquette, and service recovery skills.

Key Responsibilities

Lead the overall day to day restaurant operation and maintain international service standards.

Personally engage with foreign guests, VIPs, expatriates, and corporate clientele.

Ensure professional guest recognition, communication, complaint handling, and service recovery.

Maintain a strong and visible presence on the restaurant floor throughout service.

Lead, train, motivate, and develop the Front of House team.

Maintain excellent standards of grooming, etiquette, communication, menu knowledge, and service sequence.

Conduct daily team briefings and service preparation.

Supervise reservations, table allocation, guest preferences, and overall dining flow.

Coordinate closely with the kitchen, bar, reservations, accounts, and senior management.

Ensure the team can confidently explain the modern European menu, ingredients, preparation methods, and beverage selections.

Drive suggestive selling and improve guest spending without compromising the dining experience.

Monitor sales performance, guest feedback, discounts, complimentary items, voids, and operational reports.

Manage staff schedules, attendance, productivity, and manpower requirements.

Maintain restaurant SOPs, hygiene, safety, opening procedures, and closing procedures.

Ensure proper POS, billing, cash handling, and daily reporting procedures.

Oversee private dining, special occasions, corporate dinners, and VIP arrangements.

Continuously improve service standards based on guest feedback and management expectations.

• Mobile bill
• Lunch Facilities: Full Subsidize
• Festival Bonus: 2

Competitive salary based on experience and professional background

Service benefits as per company policy

Duty meals

Festival benefits as per company policy

Professional development and career growth opportunities