The Restaurant Manager is responsible for coordinating and supervising all aspects of the F&B outlet operation, while maintaining profitable F&B outlets and high-quality products and service levels.  They are expected to manage and train employees; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.

The Executive Sous Chef, will be responsible for overseeing the daily operations, assisting the Executive Chef in menu planning, supervising kitchen staff, and ensuring high-quality food preparation. Your exceptional culinary skills and leadership abilities will contribute to the success of our restaurant.

The Executive Chef is responsible for providing culinary direction and leadership for the Kitchen. In collaboration with the Director of Culinary to drive the strategic direction and development of the kitchen. They are responsible for leading the entire team in achieving exceptional quality of food, while actively managing the financial goals of the kitchen operation, monitoring the performance, maintaining the kitchen service standards, and ensuring exceptional dining experiences.