Main Function
- The Restaurant Manager is responsible for overseeing the daily operations and service delivery of the hotel’s fine-dining restaurant, ensuring world-class guest experiences, operational excellence, and revenue growth.
- The ideal candidate must have in-depth experience in luxury hospitality dining, exceptional leadership and guest-relations skills, and the ability to uphold the brand standards of a 5-star establishment.
Role Responsibilities
Restaurant Operations and Service Excellence:
- Manage the daily restaurant floor operations, ensuring efficiency, attention to detail, and premium guest experiences.
- Oversee the execution of à la carte, buffet, and private dining services in accordance with hotel standards.
Team Leadership and Supervision:
- Lead, train, and motivate a high-performing service team including hosts, servers, and stewards.
- Create and manage staff schedules, performance reviews, and ongoing service training programs.
Guest Experience and Complaint Resolution:
- Engage with guests to ensure satisfaction and personalized service.
- Resolve complaints and special requests promptly and professionally to uphold guest loyalty.
Inventory, Cost, and Quality Control:
- Monitor food and beverage inventory, order supplies, and reduce waste.
- Collaborate with chefs and bar managers to maintain menu quality, presentation, and food safety standards.
Revenue Management and Sales Growth:
- Work with the hotel’s sales and events teams to promote special dining events, group bookings, and seasonal campaigns.
- Monitor daily sales performance, track KPIs, and implement initiatives to increase profitability.
Health, Safety, and Compliance:
- Ensure strict adherence to hygiene, sanitation, and safety protocols in line with health regulations.
- Maintain documentation and readiness for inspections or audits.
Reporting and Administrative Tasks:
- Prepare shift reports, staff attendance, and service incident logs.
- Submit weekly operational and financial reports to senior management.
Qualifications and Requirements
Education and Certifications:
- Bachelor’s Degree or HND in Hospitality Management, Business Administration, or a related field.
- Certifications in Food Safety, Hospitality Service Excellence, or F&B Operations are an added advantage.
Experience:
- Minimum of 5–7 years’ progressive experience in restaurant or F&B operations, with at least 2 years in a managerial role within a 4 or 5-star hotel.
- Proven track record in luxury service environments, international cuisine operations, and fine-dining management.
Skills:
Leadership and People Management:
- Strong leadership and team-building skills to drive high service standards and staff morale.
- Ability to coach, delegate, and lead by example in a fast-paced environment.
Guest-Centric Mindset:
- Exceptional communication, emotional intelligence, and interpersonal skills.
- Deep commitment to delivering unforgettable guest experiences.
Operational and Financial Acumen:
- Skilled in restaurant budgeting, cost control, inventory management, and revenue analysis.
- Proficiency in POS systems, reservation software, and Microsoft Office tools.
Crisis Management and Problem Solving:
- Ability to make quick, informed decisions during peak service hours or service disruptions.
- Strong conflict resolution and guest complaint handling skills.
Attention to Detail and Presentation:
- Excellent sense of cleanliness, layout, service flow, and aesthetic coordination.
- Upholds brand image and service etiquette.
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