Restaurant Manager at Domeo Resources International (DRI)

Job Summary

• As our Restaurant Manager, you will provide high-level leadership and operational oversight to ensure our restaurant runs at peak efficiency, delivering exceptional service and profitability.
• We look to you to manage front-of-house staff, optimize daily workflows, control operational costs, and elevate the overall guest experience.
• This is a proactive, fast-paced role that requires a sharp blend of hospitality expertise, team leadership, and commercial business acumen, and we need someone ready to drive immediate impact from day one.

Your Key Responsibilities

• Operational Oversight & Guest Experience: You will direct daily front-of-house operations, floor management, and table rotations, ensuring strict service standards are met and guest complaints are resolved quickly and professionally.
• Financial Management & Cost Control: You will monitor daily sales, review P&L reports, track key hospitality metrics (average check size, labor cost percentages), and implement strategies to minimize food and beverage wastage.
• Staff Leadership & Training: You will recruit, onboard, and train service staff, bartenders, and supervisors, fostering a high-performance culture, creating fair shift schedules, and conducting regular performance reviews.
• Inventory & Vendor Management: You will oversee weekly beverage and front-of-house stock counts, manage vendor relationships, order supplies efficiently, and ensure inventory data matches our Point of Sale (POS) records.
• Marketing & Business Development: You will collaborate on promotional campaigns, manage corporate or large group bookings, and analyze competitor trends to drive foot traffic and increase repeat guest counts.
• Health, Safety & Compliance: You will ensure the dining room, bar, and service areas maintain impeccable hygiene, strictly enforcing local food safety laws, liquor licensing regulations, and fire safety protocols.

What We Are Looking For

• Experience: A Bachelor’s degree in Hospitality Management, Business Administration, or a related field is preferred, combined with a minimum of 5 years of management experience in a fast-paced, high-volume restaurant or premium hospitality environment.
• Technical Skills: Advanced proficiency in modern Restaurant Point of Sale (POS) systems, reservation management software (like OpenTable or Resy), shift-scheduling apps, and Microsoft Office Suite (especially Excel for tracking costs).
• Core Competencies: Strong financial acumen (budgeting, labor optimization, and inventory tracking), exceptional interpersonal skills, and deep knowledge of service workflows and beverage pairing.
• Traits: High emotional intelligence to lead teams and handle stressful rushes calmly, sharp problem-solving aptitude, and a reliable, highly adaptable work ethic.