Restaurant Manager - The Standard Grill


Responsible for operating what aspires to be the city’s most respected and acclaimed Grill restaurant through the creation of an industry leading brand with strong focus on luxury operations, guest satisfaction, financial performance and employee welfare. Guides team members by demonstrating technical skills, sharing knowledge and upholding all department and hotel standards.



–         A strong focus upon pre-opening hiring requirements resulting in finding the best available talent

–         Create a pre-opening training plan for front of house operations including breakfast, lunch, dinner

–         Create front of house OSE pre-opening plan for distribution and usage

–         Assists DOFB during pre-opening to create departmental SOPs

–         Supervise daily restaurant operations with a strong presence on the floor and assist servers and hosts on the floor during peak meal periods

–         Ensure that all employees report for duty in the outlet with correct uniform in a timely manner

–         Ensuring that the department maintains a first class and positive visual impact including ambiance, cleanliness, orderliness and décor

–         Ongoing control and enhancement of quality standards and guest services

–         Work to continuously improve guest and employee satisfaction

–         Work with the stewarding team to ensure that all equipment needs are met, and all equipment is properly maintained

–         Creation and implementation of guest preference programs

–         Working with the team to create new ideas and promotions resulting in increased opportunities for food and beverage sales

–         Ensuring a safe and healthy work environment for all colleagues

–         Maintain high staff morale and team spirit within the department

–         Ensuring all training processes are in place and executed

–         Ensures all required departmental meetings are conducted

–         Plays a significant role in maximizing financial performance and attracting hotel and non-hotel guests

–         Assist with the creation and execution of the restaurant marketing plan

–         Ensure point of sales system is always updated and maintained with complete accuracy

–         Supports public relations opportunities to promote the restaurant   

–         Conduct daily food and beverage tastings

–         Ensure all menus are accurate and free from damage

–         Ensure compliance with all food and beverage policies, standards and procedures, including food handling and sanitation standards 

–         Talk with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction   

–         Actively participates in the hiring process to identify the right talent to support the outlet's concept in line with Standard’s recruiting guidelines

–         Provides direction to team members through coaching, guiding and celebrating

–         Continuously improves employee retention  

–         Identifies the development needs of others whilst coaching to improve their knowledge and skills

–         Manage staffing levels to meet guest service standards, operational needs and financial objectives

–         Conducts performance management for all team members

–         Celebrates employee successes

–         Ensure that expenses and requisitions are in line with budget and forecast

–         Be well versed in all necessary Hotel brand standards and history and ensure all direct reports are likewise versed



–         Ensure a service-oriented culture focusing on guests’ needs

–         Be well versed in the hotel’s fire and life safety emergency procedures

–         Apply necessary precautions with regards to the hotel food safety and hygiene standards (HACCP)

–         Build strong working relationships with other hotel departments

–         Attend meetings with senior management to discuss future business strategies and review ongoing action plans and progress

–         Maintain the highest standard of personal appearance and cleanliness

–         Perform other duties assigned by the management



Knowledge and Experience

–         Secondary / High school education

–         Minimum 2 years of relevant experience in a similar luxury hotel or restaurant capacity

–         Impeccable reading, writing and oral proficiency in English and Thai language


–         Comfortable with busy high-quality operations, managing multi tasks as well as having strong interpersonal skills

–         Strong leadership, interpersonal and training skill

–         Acts as role model to demonstrate appropriate behaviors

–         Creative and passionate

–         Standard brand passion and ambassador

–         Hands on

–         Up to date with market trends

–         Good communication and customer contact skills

–         Luxury service oriented with an eye for detail

–         Ability to work well in stressful and high-pressure situations

–         A team player and self-starter

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