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 daily priorities, promotions, and targets.
• Monitor sales, upselling, average check, and overall outlet performance.
• Support menu development, promotions, activations, and initiatives to drive revenue.
• Monitor guest satisfaction and implement improvements based on feedback and reviews.
• Manage stock, inventories, wastage, and variances to support profitability.
• Ensure high standards of cleanliness, hygiene, and restaurant presentation.
• Coordinate with the kitchen, bar, and F&B management team.
• 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 experience in food and beverage operations and senior F&B management is required.
• The ability to obtain and maintain government-required licenses, certificates, or permits is required.
• Knowledge of food and beverage preparation techniques, health department rules, liquor laws, and bar operations is required.
• One to two years of public-contact experience, preferably in an upscale or lifestyle brand hotel, is required.
• The role requires multitasking, attention to detail, strong English communication, teamwork, and the ability to work independently.

Work Environment

• The role is based in a hotel restaurant and requires physical presence in the workplace.