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Restaurant Manager
2 weeks ago
Stolen Stores Canvas, Ploenchit, Bangkok
(Rooftop Café — a hidden haven above the city)
Google Maps
Who is Stolen Stores?
Progressive, collaborative, and always brewing the unexpected—Stolen Stores is where fashion, art, and craftsmanship meet innovation with a knowing smile.
Home to Stolen Studios and ONARIN, we curate collectives that help people connect with their undiscovered originality.
Our latest creation? A green rooftop café where light, space, and soulful plates come together—quietly stealing your morning. Community Crafted.
Why Here, Not There?
You could run the floor anywhere. But here, we don't just turn tables—we set the tone.
This is a place where guests feel at home, brunch feels unhurried, and service feels personal.
No scripts. No forced smiles. Just real connection, done beautifully.
The Mission: The Stolen Café Floor
As Front of House Service Lead | Restaurant Manager, you'll shape the entire guest experience from the moment the elevator doors open.
This is where hospitality meets rhythm—graceful, calm, and quietly memorable.
You'll lead the team and the operation, making sure every shift runs smoothly—guests feel cared for, the team feels supported, and the café thrives.
Your Role
• Lead daily FOH operations and set the tone for service
• Take ownership of P&L performance, cost control, and daily sales targets
• Mentor, train, and inspire waiters, waitresses, and hosts to deliver exceptional hospitality
• Balance the flow of the room—pacing, table turns, and guest comfort—without ever feeling rushed
• Collaborate closely with the Head Chef and barista team on timing, service flow, and seasonal menu planning
• Ensure smooth communication between FOH and kitchen teams
• Keep the café floor composed, organized, and always guest-ready
• Troubleshoot issues with calm discretion—guests should only see ease
• Build and sustain a team culture where service feels effortless but never careless
What We're Not Looking For
• "Yes, chef" without curiosity
• Rushed or mechanical service
• Overly formal fine-dining stiffness
• Clock-watchers
• Leadership that leads by fear
Here, leadership is presence, not pressure.
Do You Need Experience?
Yes—experience in a modern café, bistro, or casual fine dining environment is required, with at least 1–2 years in a supervisory or management role.
Experience managing budgets or P&L is a strong advantage.
A hospitality background (restaurant, café, hotel) is ideal, and a culinary background is a bonus—especially if you enjoy collaborating with the kitchen to refine service timing and pairings.
This is the perfect next step if you're a senior waiter, head waiter, or host ready to step up and lead both the floor and the business side.
Thai language required. English a strong advantage. Emotional intelligence essential.
Is This a Real Job?
Yes—and a chance to build something from the ground up.
P.S. It's just before service. The room is set.
What final touch do you add to make the first guest feel seen?
