Restaurant Manager (Hotel / Resort)

Main Duties and

Responsibilities

The Restaurant

Manager is responsible for overseeing the daily operations of the

restaurant(s), ensuring a high level of customer satisfaction, and

delivering an exceptional dining

experience.

Key

Responsibilities

Operations Management : The

Restaurant Manager will oversee the daily operations of our

restaurant, including front-of-house and back-of-house activities.

The incumbent will ensure that the restaurant runs efficiently and

meets the highest standards of service excellence that it expected

of our Brand.

Financial

Management : Manage the restaurant's budget,

including labor costs, food costs, and other expenses. Monitor and

analyze financial performance, including sales, revenue, and

profitability. Prepare and review financial reports, making

adjustments to improve financial outcomes.

Compliance and Safety :

Ensure compliance with health, safety, and hygiene regulations.

Conduct regular inspections to ensure that the restaurant meets all

regulatory requirements.

Guest

Satisfaction : Greet and interact with guests to

ensure a positive dining experience and address any concerns or

issues. Monitor guest feedback and implement strategies to enhance

customer satisfaction. Handle guest complaints and resolve issues

promptly and professionally.

People Management : Cultivate

a strong people culture by investing in the coaching and

development of team members. The incumbent will take ownership of

people-management matters for the department including recruiting,

upskilling and mentoring team

members.

Job

Requirements

Diploma

in Hospitality / Food and Beverage Services or an equivalent

professional qualification in a related field

4 to 6 years' experience in a similar capacity,

preferably in a property of similar standing

Strong leadership and organizational skills, coupled with

excellent interpersonal and communication skills to interact with

guests and staff.