This role oversees all restaurant operations, ensuring exceptional customer service, food quality, and operational efficiency. Responsibilities include managing staff, training managers, maintaining safety standards, controlling costs, and driving financial performance to meet sales and profitability goals. The manager collaborates with kitchen and service teams to develop innovative menus aligning with industry standards, and ensures compliance with policies and sustainability practices. The position requires strong leadership, decision-making, and communication skills, with a minimum of 5 years supervisory or 3 years managerial experience in luxury hospitality, preferably in a five-star setting. The schedule is 24/7, including holidays and weekends, with flexibility essential. Physical demands include balancing, walking, lifting, and working outdoors and indoors. The role demands a proactive leader committed to service excellence and team development.