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Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the hotel's restaurant. This role plays a critical part in ensuring excellent guest experiences, efficient service delivery, and the achievement of revenue and service quality goals. As Restaurant Manager you are expected to lead a dynamic team, ensure exceptional dining experiences, maintain high standards of service quality, and contribute to the overall success of the restaurant operations.

Key Responsibilities:

1. Operations Management:

  • Plan and coordinate daily restaurant operations, including dining room management, reservations, and kitchen coordination.
  • Ensure that the restaurant is properly set up, clean, and maintained to meet quality and hygiene standards.
  • Oversee table assignments, guest seating, and dining flow to maximize occupancy and guest satisfaction.

2. Staff Supervision and Training:

  • Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and bartenders.
  • Conduct staff meetings, provide ongoing coaching, and facilitate professional development.
  • Ensure staff adhere to service standards and enforce company policies and procedures.

3. Guest Satisfaction:

  • Monitor guest feedback and address concerns or issues promptly and professionally.
  • Act as a point of contact for guest inquiries, special requests, and reservations.
  • Continuously work to enhance the overall dining experience by implementing service improvements and innovations.

4. Financial Management:

  • Assist in budget preparation and cost control efforts.
  • Monitor revenue and expenses, analyze financial reports, and implement strategies to meet or exceed targets.
  • Oversee billing accuracy and payment processing.

5. Menu Management:

  • Collaborate with the culinary team to plan and update menus based on seasonality, market trends, and guest feedback.
  • Maintain knowledge of menu items and suggest appropriate selections to guests.
  • Manage inventory and food costing to optimize profitability.

6. Health and Safety:

  • Ensure compliance with health and safety regulations.
  • Conduct regular safety training for staff.
  • Investigate and report accidents or incidents as per company policies.

7. Wine and Beverage Management:

  • Oversee the selection and management of the wine and beverage program.
  • Maintain knowledge of beverage offerings and recommend pairings to guests.
  • Manage beverage inventory and recommend changes to the beverage menu as needed.

8. Event Coordination:

  • Coordinate with the banquet and event teams to plan and execute special events, private parties, and promotions as needed.

Qualifications:

  • Bachelor's degree in Hotel Management, Hospitality, or a related field preferred.
  • Previous experience in restaurant management, with a track record of successful restaurant operations.
  • Strong leadership and team management skills.
  • Excellent communication and interpersonal abilities.
  • Proficiency in restaurant management software and computer applications.
  • Knowledge of food and beverage operations and industry trends.
  • Familiarity with local regulations related to restaurant operations.
  • Ability to work flexible shifts, including nights, weekends, and holidays.

If you are passionate about hospitality and have a flair for food and beverage operations, we invite you to apply for this exciting opportunity.

Thank you for submitting your application! We will get back to you shortly.

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