Restaurant Manager Luxury Hotel KAFD
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Key skills for this role
About the Role
Oversee restaurant operations, ensuring guest satisfaction and luxury service standards while managing staff, finances, and compliance with safety regulations.
Key Skills for This Role
Full Job Posting
Operational Leadership
- Oversee daily restaurant operations, including reservations, table management, service flow, and guest satisfaction.
- Ensure smooth coordination between front-of-house staff and the culinary team to deliver high-quality, timely service.
- Monitor the restaurant s ambiance, presentation, and service standards to maintain luxury brand consistency.
- Plan staffing schedules to cover peak periods, special events, and high-volume services efficiently.
- Troubleshoot operational issues during service to maintain seamless guest experiences.
Guest Experience & Service Standards
- Deliver personalised and memorable service for all guests, ensuring luxury service standards are met consistently.
- Handle VIP guest interactions, special requests, and service recovery professionally.
- Monitor guest satisfaction through feedback and implement service improvements proactively.
- Collaborate with marketing and events teams to support promotions, seasonal initiatives, and special dining experiences.
Team Leadership & Development
- Recruit, train, mentor, and manage front-of-house staff, including supervisors and team leaders.
- Conduct daily briefings, coaching sessions, and performance reviews to maintain a motivated and professional team.
- Promote a positive, guest-focused culture that encourages teamwork, accountability, and high service standards.
- Support succession planning and career development for restaurant staff.
Financial & Administrative Management
- Assist in budgeting, forecasting, and achieving revenue targets for the restaurant.
- Monitor labour costs, inventory, and stock control to ensure operational efficiency.
- Prepare operational reports, including sales performance, staff productivity, and guest satisfaction metrics.
- Implement cost-control measures while maintaining service quality and luxury standards.
Compliance & Quality Assurance
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Maintain adherence to hotel policies, SOPs, and luxury brand standards.
- Conduct regular audits of service, presentation, and operational quality, implementing corrective actions as needed.
- Ensure safe and efficient handling of service equipment, furniture, and restaurant facilities.
Collaboration & Communication
- Serve as the main operational link between the restaurant, culinary team, and other hotel departments.
- Work closely with the Executive Chef and culinary team to ensure menu execution, quality, and service timing are maintained.
- Provide operational updates, challenges, and performance insights to the Director of F&B.
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