Restaurant Manager

Company Description

Job Description

• Oversee daily restaurant operations and ensure smooth and efficient service.
• Lead, train, and motivate the team while maintaining high hotel service standards.
• Provide exceptional guest experiences, handle feedback, and communicate daily priorities through shift briefings.
• Monitor sales, upselling, average check, outlet performance, guest satisfaction, and review feedback.
• Support menu development, promotions, activations, and initiatives that drive revenue.
• Manage stock, inventories, wastage, and variances to support profitability.
• Ensure cleanliness, hygiene, restaurant presentation, hotel policy, HACCP, health and safety, and brand compliance.
• Coordinate with kitchen, bar, and F&B management teams and manage staff scheduling, attendance, and manpower requirements.

Qualifications

• High School Diploma or equivalent is required.
• A College Degree in Business, Hospitality, or a related field is preferred.
• Two to three years of overall food and beverage operations experience and senior F&B management experience are required.
• Ability to obtain and maintain government-required licenses, certificates, or permits.
• Knowledge of F&B preparation techniques, health department rules, liquor laws, and bar operations.
• One to two years in a public-contact position is preferred, particularly in an upscale or lifestyle brand hotel.