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 and handle guest feedback effectively.
• Conduct pre-shift and post-shift briefings and communicate priorities, promotions, and targets.
• Monitor sales, upselling, average check, and outlet performance.
• Support menu development, promotions, activations, and revenue initiatives.
• Monitor guest satisfaction and implement improvements from feedback and reviews.
• Manage stock, inventories, wastage, and variances to support profitability.
• Ensure cleanliness, hygiene, and restaurant presentation standards.
• Coordinate with kitchen, bar, and food and beverage management teams.
• Manage staff scheduling, attendance, and daily manpower requirements.
• Ensure compliance with hotel policies, HACCP, health and safety, and brand standards.

Qualifications

• A high school diploma or equivalent is required.
• A college degree in business, hospitality, or a related field is preferred.
• Two to three years of food and beverage operations experience and senior food and beverage management experience are required.
• The ability to obtain and maintain government-required licenses, certificates, or permits is required.
• Knowledge of food and beverage preparation, health department rules, liquor laws, and bar operations is required.
• One to two years of public contact experience is preferred, particularly in an upscale or lifestyle hotel.
• Applicants must be able to multitask, work in a fast-paced environment, and demonstrate strong attention to detail.
• Strong verbal and written English communication skills are required.
• The role requires positive working relationships, independent work, and teamwork.