Restaurant Manager

Restaurant Manager

Location: Pasticceria Cova, One

Employment Type: Full-Time / Leadership Role

Position Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring seamless service, brand-aligned guest experiences, and operational discipline. This role balances leadership, financial oversight, and cultural storytelling to uphold Cova's Milanese heritage while driving team performance, guest satisfaction, and profitability.

Key Responsibilities

1. Guest Experience & Service Excellence

2. Ensure every guest interaction reflects Cova's DNA: elegance, warmth, and emotional resonance

3. Supervise FOH staff to deliver consistent service rituals, product knowledge, and brand storytelling

4. Handle VIP requests, guest feedback, and service recovery with discretion and charm

5. Team Leadership & Development

6. Recruit, train, and mentor restaurant staff including supervisors, servers, and hosts

7. Conduct daily briefings, performance evaluations, and structured training modules

8. Foster a culture of discipline, pride, and continuous improvement

9. Operational Oversight

10. Manage daily restaurant operations including scheduling, floor supervision, and service flow

11. Ensure mise en place readiness for FOH stations (tables, service counters, beverage stations)

12. Uphold hygiene, safety, and compliance standards across all FOH areas

13. Stock Control & Inventory Management

14. Oversee daily and weekly stock levels for beverages, service equipment, and FOH supplies

15. Ensure accurate rotation (FIFO), waste minimization, and timely replenishment

16. Collaborate with procurement and kitchen teams to align supply with demand

17. Conduct monthly stock audits and reconcile variances

18. Financial Performance & Reporting

19. Monitor restaurant P&L, labor costs, and sales performance against KPIs

20. Prepare weekly reports on revenue, guest feedback, and operational efficiency

21. Support budgeting, forecasting, and cost control initiatives

22. Cross-Functional Collaboration

23. Coordinate with kitchen, pastry, and café teams to ensure product integrity and timing

24. Support boutique events, seasonal activations, and marketing campaigns

25. Liaise with HR and training teams to align staff development with brand standards

26. Brand Representation & Storytelling

27. Act as a brand ambassador, embodying Cova's Milanese heritage in presence and communication

28. Train staff to communicate product stories, ingredient origins, and cultural significance

29. Represent the restaurant during tastings, media visits, and boutique showcases

30. Crisis Management & Service Continuity

31. Lead calmly and decisively during unexpected challenges such as staff shortages, guest complaints, or operational disruptions

32. Implement contingency plans to maintain service flow and guest satisfaction

33. Ensure resilience and adaptability in peak hours and high-pressure situations

Qualifications & Competencies

Experience

• Minimum 2–5 years in luxury restaurant or boutique hospitality management

• Proven track record in FOH leadership and guest experience excellence

Technical Skills

• Strong knowledge of restaurant operations, wine service, and fine dining etiquette

• Proficiency in POS systems, inventory management, and P&L analysis

• Familiarity with HACCP and hygiene compliance standards

Soft Skills & Presence

• Strong communication in English; Italian, French, or Thai a plus

• High emotional intelligence and ability to lead with empathy and precision

• Impeccable grooming, posture, and brand-aligned presence

• Calm, solution-oriented leadership during peak hours

Brand DNA Alignment

The Restaurant Manager must consistently embody:

• Elegance in service rituals and guest engagement

• Precision in operational discipline and reporting

• Warmth in team leadership and guest interactions

• Storytelling through product knowledge and cultural heritage

• Discipline in hygiene, SOPs, and financial control

• Emotional Resonance in creating memorable guest experiences

Performance Evaluation Criteria

• Guest satisfaction scores and feedback

• Team performance, retention, and skill development

• Hygiene audits and SOP compliance

• Stock control accuracy and waste reduction

• Financial KPIs: revenue growth, labor efficiency, and cost control

• Contribution to seasonal campaigns and boutique activations

• Leadership impact and brand representation