Restaurant Manager at Domeo Resources International (DRI)

Reports to: Food & Beverage Manager / General Manager
Direct Reports: Restaurant Supervisors, Waiters/Waitresses, Hostess

Main Function

• The Restaurant Manager oversees the day-to-day operations of the hotel's restaurant, ensuring excellent guest service, operational efficiency, and profitability in line with the hotel's service standards.

Role Responsibilities
Service & Guest Experience:

• Ensure consistent delivery of high-quality service to all guests.
• Resolve guest complaints promptly and professionally.
• Monitor guest feedback and implement service improvements.
• Engage with regular and VIP guests to build loyalty.

Operations & Team Management:

• Schedule, train, and supervise restaurant staff.
• Enforce service standards, hygiene, and grooming policies.
• Coordinate with the kitchen to ensure smooth service flow.
• Manage reservations, seating, and table turnover.

Financial & Cost Management:

• Control food, beverage, and labour costs within budget.
• Monitor stock levels and minimize wastage.
• Drive upselling initiatives to maximize revenue.
• Prepare periodic sales and performance reports for management.

Qualifications and Requirements
Education:

• Degree or Diploma in Hospitality/Hotel Management or related field.

Experience:

• Minimum of 4-6 years' experience in restaurant operations, with at least 2 years in a supervisory/managerial role.

Skills
Technical Skills:

• POS systems
• Cost and inventory control
• Service standards management
• Health and safety compliance.

Soft Skills:

• Leadership
• Customer service orientation
• Conflict resolution
• Multitasking under pressure.