Restaurant Manager at Domeo Resources International (DRI)

Reports to: Food & Beverage Manager / Director of Food & Beverage

Job Summary

• The Restaurant Manager is responsible for planning, organizing, directing, and overseeing the dayto-day operations of the hotel's restaurant(s) to ensure exceptional guest experiences, operational efficiency, revenue growth, and profitability.
• The role ensures that every guest receives outstanding service while maintaining the highest standards of food quality, beverage service, hygiene, cleanliness, and luxury hospitality.
• The Restaurant Manager is responsible for leading the restaurant team, maximizing sales, controlling operating costs, maintaining compliance with food safety regulations, managing inventory and restaurant assets, coordinating with the Executive Chef and other departments, and ensuring that all restaurant operations align with the standards of a superior luxury hotel.

Responsibilities
Restaurant Operations Management:

• Plan, organize, supervise, and coordinate all daily restaurant operations.
• Ensure the restaurant is fully prepared for breakfast, lunch, dinner, brunch, private dining, and special events.
• Monitor opening, closing, and shift handover procedures.
• Ensure restaurant operations comply with the hotel's Standard Operating Procedures (SOPs), brand standards, and luxury hospitality requirements.
• Supervise dining room activities to ensure smooth and efficient service.
• Ensure adequate staffing levels during all operating periods.
• Monitor restaurant ambience, cleanliness, lighting, music, table settings, and décor to maintain a superior luxury dining experience.

Guest Experience & Service Excellence:

• Welcome and engage with guests to ensure a memorable dining experience.
• Ensure every guest receives prompt, courteous, professional, and personalized service.
• Handle guest complaints, concerns, and special requests promptly and effectively.
• Personally attend to VIPs, dignitaries, corporate executives, repeat guests, and guests with special dietary requirements.
• Monitor guest satisfaction through direct interaction, comment cards, and online reviews.
• Implement service recovery measures to resolve issues and enhance guest loyalty.
• Foster a culture of exceptional hospitality and guest-focused service.

Food & Beverage Quality Management:

• Ensure food and beverages served meet the hotel's quality, presentation, and portion standards.
• Coordinate closely with the Executive Chef and Sous Chef to ensure timely food preparation and service.
• Monitor food presentation, temperature, freshness, and consistency.
• Ensure beverages are served according to approved recipes and service standards.
• Conduct regular tasting sessions with the culinary team to maintain quality.
• Ensure menus, wine lists, and promotional materials are current and accurate.

Revenue Generation & Sales Development:

• Maximize restaurant revenue through effective sales strategies and exceptional guest service.
• Promote upselling and cross-selling of menu items, beverages, desserts, and promotional offers.
• Monitor average spend per guest and table turnover.
• Collaborate with the Sales & Marketing Department to implement promotions, themed dining events, and seasonal campaigns.
• Develop strategies to attract new customers and increase repeat patronage.
• Analyze restaurant sales trends and recommend business improvement initiatives.

Financial Management & Cost Control:

• Assist in preparing and managing the restaurant's operating budget.
• Monitor daily restaurant sales, revenue, and operating expenses.
• Control food costs, beverage costs, labour costs, breakages, and operational expenses.
• Review daily sales reports, cashier reconciliations, discounts, voids, and complimentary transactions.
• Monitor payroll costs and staffing efficiency.
• Investigate variances and recommend corrective actions.
• Ensure profitability targets are achieved without compromising service quality. Inventory & Asset Management
• Monitor inventory levels of food, beverages, operating supplies, tableware, glassware, cutlery, linen, and restaurant equipment.
• Coordinate stock requisitions with the Procurement and Store Departments.
• Participate in daily, weekly, monthly, and annual inventory counts.
• Ensure compliance with the First-In, First-Out (FIFO) inventory management principle.
• Minimize losses arising from spoilage, breakages, wastage, and pilferage.
• Safeguard restaurant assets and equipment.

Team Leadership & Staff Development:

• Recruit, train, coach, supervise, and motivate restaurant employees.
• Prepare duty rosters and shift schedules.
• Conduct daily pre-service briefings and post-service reviews.
• Monitor staff attendance, punctuality, grooming, and professional conduct.
• Conduct performance appraisals and identify training needs. • Promote teamwork, accountability, and continuous learning.
• Recommend promotions, disciplinary actions, and recognition for outstanding performance.

Hygiene, Health & Safety:

• Ensure compliance with HACCP principles, food safety regulations, and hotel hygiene standards.
• Monitor restaurant cleanliness, sanitation, and pest control.
• Ensure proper handling, storage, and service of food and beverages.
• Verify that all employees maintain excellent personal hygiene and wear approved uniforms.
• Ensure compliance with fire safety, occupational health, and emergency procedures.
• Conduct regular safety inspections and report hazards immediately.

Coordination with Other Departments:

• Work closely with the Executive Chef to coordinate food preparation and menu execution.
• Liaise with the Food & Beverage Manager regarding operational performance and strategic initiatives.
• Coordinate with Banquet and Events teams during conferences, weddings, and special functions.
• Work with Front Office to support VIP dining arrangements and guest requests.
• Coordinate with Housekeeping to maintain restaurant cleanliness and presentation.
• Liaise with Engineering regarding maintenance of restaurant equipment and facilities.
• Work with Finance regarding revenue reporting, cash control, and financial reconciliation.
• Collaborate with Procurement to ensure uninterrupted supply of food, beverages, and operational materials.

Restaurant Administration & Reporting:

• Prepare daily, weekly, monthly, and quarterly operational reports.
• Monitor key restaurant performance indicators.
• Maintain records of reservations, guest feedback, incidents, inventory, staff attendance, and operational activities.
• Prepare forecasts, staffing plans, and business improvement reports.
• Submit operational and financial reports to the Food & Beverage Manager.
• Ensure proper documentation of restaurant activities.

Compliance & Continuous Improvement:

• Ensure compliance with hotel policies, SOPs, statutory regulations, and luxury hospitality standards.
• Participate in internal and external audits.
• Recommend operational improvements that enhance efficiency, guest satisfaction, and profitability.
• Introduce innovative dining concepts and service enhancements.
• Promote environmental sustainability through waste reduction, recycling, and responsible resource utilization.
• Encourage continuous learning and service excellence within the restaurant team.

Key Performance Indicator (KPI)

• Restaurant revenue growth.
• Average spend per guest.
• Table turnover rate.
• Guest satisfaction score.
• Online review ratings.
• Number of guest complaints resolved.
• Food Cost Percentage.
• Beverage Cost Percentage.
• Labour Cost Percentage.
• Restaurant profitability.
• Inventory variance.
• Breakage and wastage percentage.
• Employee productivity.
• Staff turnover rate.
• Training completion rate.
• Hygiene inspection score.
• Compliance audit score.

Requirements

• Bachelor's Degree or Higher National Diploma (HND) in Hospitality Management, Hotel Management, Food & Beverage Management, Business Administration, or a related discipline.

Experience:

• 5–7 years of progressive restaurant operations experience within the hospitality industry.
• At least 3 years in a supervisory or managerial role in a superior luxury hotel, fine dining restaurant, or internationally branded hospitality establishment.
• Proven experience managing high-volume restaurant operations and luxury guest service.

Professional Certifications (Preferred):

• Certified Food & Beverage Executive (CFBE) or equivalent.
• HACCP Certification.
• Food Safety Level 3 Certification.
• Certified Hospitality Supervisor (CHS).
• Occupational Health & Safety Certification.
• First Aid and Fire Safety Certification.
• Wine and Beverage Service Certification (WSET or equivalent) is an added advantage.

Skills and Competencies:

• Restaurant Operations Management.
• Luxury Guest Service.
• Leadership and Team Development.
• Food and Beverage Service Standards.
• Revenue Generation and Sales.
• Budgeting and Cost Control.
• Inventory Management.
• HACCP and Food Safety Compliance.
• Conflict Resolution and Service Recovery.
• Communication and Interpersonal Skills.
• Planning and Organization.
• Problem Solving and Decision-Making.
• Property Management Systems (PMS) and Point of Sale (POS) Systems.
• Microsoft Office Suite.
• Report Writing and Data Analysis.