Restaurant Manager

Role overview

Operational responsibilities

• Oversee outlet operations and administration and enforce policies, SOPs, and quality standards.
• Monitor restaurant cleanliness and maintenance with engineering and housekeeping colleagues.
• Manage reservations, seating capacity, menus, point of sale setups, and service quality improvements.
• Plan menus, pricing, promotional events, festive activities, manpower, equipment, and supplies.
• Monitor monthly profit and loss and analyze outlet financial information.

People and guest leadership

• Lead, train, evaluate, schedule, motivate, and develop restaurant colleagues.
• Delegate tasks to assistant managers and handle counselling and disciplinary processes when appropriate.
• Support VIP guests, resolve complaints, and drive customer satisfaction and memorable guest experiences.
• Promote effective communication and teamwork within and beyond the food and beverage division.

Qualifications and experience

• High school qualification or equivalent.
• Degree or Higher National Diploma in hospitality, hotel management, or business management.
• At least two years of experience as a restaurant manager.
• Experience with restaurant point of sale and cashiering procedures.
• Strong organizational, administrative, multitasking, leadership, and project-management abilities.
• Competent computer skills including MS Office or equivalent.

Language and work expectations

• Fluent French is required; additional languages are advantageous.
• The role requires the ability to work long hours with a strong focus on operational excellence.
• The role requires clear communication, training capability, and effective team development.

Benefits

• Learning and development programmes are available for career growth.
• The MOstay programme provides complimentary nights and discounted room rates.
• Health benefits and colleague wellness programmes are offered.
• The company offers a competitive salary and benefits package.