LAMUSE d’OR Restaurant Manager

LAMUSE d’OR located at Kaiya Beach Resort is seeking an experienced Restaurant Manager with extensive bar and beverage knowledge and a strong background in fine dining front-of-house operations. This role supports the General Manager in delivering a refined French coastal dining experience through attentive service, knowledgeable hospitality, and consistent operational standards.

The ideal candidate is a hands-on leader who is equally comfortable guiding dining room service, overseeing bar operations, training staff, and building relationships with guests. Strong knowledge of wine, spirits, cocktails, and fine dining service is essential.

• →Support the development and implementation of service standards, training materials, and operating procedures.
• →Assist with bar and dining room setup, OS&E organization, beverage inventory, and service station readiness.
• →Help coordinate staff training, menu and beverage tastings, mock service, and opening preparations.

• Support the General Manager in overseeing daily restaurant operations, assuming responsibility for the restaurant in their absence.
• Lead the dining room and bar teams during service, maintaining a visible presence and setting the standard for professionalism and hospitality.
• Oversee reservations, seating flow, table pacing, and communication between the front of house, bar, and culinary teams.
• Uphold fine dining standards for table presentation, order accuracy, food and beverage service, and guest engagement.
• Handle guest concerns promptly and professionally, developing relationships with returning guests and resort members.
• Lead pre-shift meetings covering menus, beverages, reservations, special requests, and service priorities.

• Provide knowledgeable oversight of bar operations, working closely with the Lead Bartender and General Manager.
• Maintain high standards for cocktail preparation, recipe consistency, presentation, glassware, and bar readiness.
• Apply extensive knowledge of classic and contemporary cocktails, spirits, wine, and beer to support menu development and staff education.
• Support wine list development, beverage selections, and food pairings in collaboration with the General Manager and culinary team.
• Train staff to make confident beverage recommendations that enhance the guest experience and grow wine and beverage revenue.
• Oversee beverage ordering, receiving, storage, inventory, and stock rotation.
• Monitor beverage costs, pour controls, waste, and inventory variances; recommend improvements that protect quality and profitability.
• Maintain responsible alcohol service practices and ensure staff follow applicable requirements and restaurant policies.

• Assist with recruiting, onboarding, training, scheduling, and performance management of front-of-house employees.
• Coach staff on fine dining etiquette, steps of service, menu knowledge, wine presentation, and beverage service.
• Establish clear expectations and provide consistent feedback to build an accountable, guest-focused team.
• Support labor planning, daily financial controls, cash handling, and accurate use of the point-of-sale system.
• Maintain restaurant cleanliness, organization, equipment readiness, and opening and closing standards.
• Assist with vendor coordination, supplies, and front-of-house operating procedures.

• Minimum of three years of front-of-house management experience in a fine dining or upscale full-service restaurant.
• Extensive practical knowledge of bar operations, spirits, classic cocktails, beverage preparation, and inventory controls.
• Strong wine knowledge, including service, presentation, food pairing, and the ability to guide guest selections.
• Demonstrated understanding of fine dining service standards, table maintenance, course sequencing, service pacing, and discreet, anticipatory hospitality.
• Proven ability to lead both dining room and bar teams through busy service while maintaining composure and attention to detail.
• Experience training employees, managing schedules, monitoring labor and beverage costs, and using restaurant POS systems.
• Excellent communication, sound judgment, and a professional approach to guest relations and team leadership.
• Availability to work evenings, weekends, and holidays.
• Food Handler and Alcohol certification preferred.

• The physical demands described here are representative of those that must be met by a team member to successfully perform the essential functions of this job. 
• While performing the duties of this job, the team member is regularly required to walk and stand, 8+ hours per day.
• The team member is occasionally required to climb and use balance. Additionally, they will frequently be asked to use their hands and arms to reach, carry, pull, and lift up to 25 lbs.  Specific vision abilities required by this job include close vision, distance vision, and peripheral vision.