Restaurant Manager at Árō

ABOUT ÁRŌ

Árō is Chef Johanne Siy's debut gastronomic concept and an expression of what she calls 'Creator’s Cuisine' — a cuisine shaped not by a single tradition, geography or culinary framework, but by the people, places, ingredients and experiences that have defined her journey. Named after two words — arō, meaning "to plough, to till, to cultivate" in Latin, and áro, meaning "love" in the dialect of Johanne's hometown — the restaurant is conceived as a labour of love rooted in ingredients, craftsmanship and community. Through an ingredient-led tasting menu, Árō seeks to spotlight under-recognised ingredients, celebrate craftsmanship in all its forms, and create deeper connections between the people who grow, make and nurture the things we consume. At its heart, Árō is a platform for forging deeper connections, bringing together origin, maker and diner through food.

Role Overview

The Restaurant Manager is responsible for the long-term viability of the restaurant - leading the front-of-house operation and shaping the identity, culture, and standards of the restaurant to achieve success.

· hospitality at the highest level

· team development

· operational excellence

· building sustainable and effective system

· driving business growth

The role requires both strategic leadership and daily presence on the floor.

Core Responsibilities

· Partner with the leadership team to define and constantly refine the restaurant’s culture, service philosophy and guest experience

· Build and lead all front-of-house systems/ operations

· Establish and maintain the highest standards of hospitality

· Build a motivated, high-performing team

· Serve as the primary ambassador of the restaurant to guests, partners, and the community

· Develop and constantly refine and update service manuals and SOPs

· Operationalise and maintain relevant FOH systems

· Lead service rehearsals and training programs

· Ensure compliance with licensing and safety requirements

· Manage FOH scheduling, payroll, budgets, inventory, and maintenance

· Oversee beverage program, including purchasing and inventory control

· Set the standards for guest communication and reservations management

· Actively manage the dining room during service

· Build strong relationships with guests and regulars

· Handle guest feedback and recovery at the highest level

· Maintain the highest service standards

· Create an environment where guests feel welcomed, inspired, and cared for

· Recruit, mentor, and retain exceptional hospitality professionals.

· Build a culture rooted in respect, humility, and excellence.

· Train the team in:

- product knowledge

- beverage service

- guest engagement

- fine dining standards

· Develop future leaders within the team

· Maintain strong communication and collaboration with the culinary team

· Ensure the long-term viability of the restaurant

· Drive business growth by achieving revenue, profitability and performance targets

· Constantly identify and implement ways to increase sales and reduce costs without compromising the restaurant’s standards.

· Implement controls and system checks and balances

Required competencies and certifications

· Strong leader and communicator

· Diploma/Advanced/Higher/Graduate Diploma in any field

· Minimum 7 years of relevant experience in the restaurant industry

· At least 2 years of experience working in a fine dining restaurant

· Experience opening restaurants is highly valued

· Strong technical knowledge and skills in beverages

Compensation & Benefits

· Competitive salary based on experience

· Medical insurance

· Government-mandated benefits

· Gazetted public holidays and government-mandated leaves

· Annual tip distribution

How to Apply

Please submit a cover letter and resume to Sign in to view email