Jobs at Domeo Resources International (DRI)

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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Main Function

• The Food & Beverage Manager is responsible for overseeing all operations related to food and beverage services across the hotel’s outlets, including restaurants, bars, banquet services, and room service.
• This role ensures that F&B operations deliver exceptional guest experiences, meet luxury standards, maximize profitability, and maintain a seamless collaboration between departments.
• The manager is expected to lead by example, uphold the hotel’s reputation for excellence, and foster a culture of quality and service.

Role Responsibilities
Operational Management:

• Oversee the daily operations of all F&B outlets, including fine dining restaurants, bars, room service, and event catering.
• Ensure the consistent delivery of high-quality food, beverages, and service across all areas.
• Establish and maintain superior luxury standards for cleanliness, service, presentation, and product quality.
• Implement operational procedures to enhance guest experience and operational efficiency.

Financial Management:

• Prepare, manage, and monitor the department’s budget, ensuring cost control and profitability.
• Conduct regular financial analysis (P&L statements, cost per cover, sales mix) to optimize revenue and manage expenses.
• Develop and execute strategies to increase revenue through upselling, promotions, special events, and menu engineering.
• Track and manage inventory, procurement, and supplier relationships to ensure cost-effective purchasing.

Menu Development and Quality Control:

• Collaborate with the Executive Chef and kitchen team on menu planning, including the development of new dishes, seasonal offerings, and wine pairings.
• Ensure the food and beverage offerings align with the hotel’s superior luxury brand and guest expectations.
• Monitor food and beverage quality through regular tastings and inspections, ensuring consistency and adherence to standards.

Guest Experience & Satisfaction:

• Ensure all guest interactions reflect the hotel’s commitment to providing an extraordinary luxury experience.
• Handle guest feedback and complaints with professionalism, taking immediate corrective actions to resolve any issues.
• Work with the marketing team to design and promote guest-centric experiences such as wine tastings, chef’s tables, and exclusive dining events.

 Team Leadership & Development:

• Recruit, train, and mentor F&B staff to ensure they meet the hotel’s high standards of service and guest interaction.
• Foster a culture of unbridled excellence, teamwork, and continuous improvement within the F&B team.
• Conduct regular performance reviews and provide coaching to staff to foster growth and development.
• Schedule staff shifts and manage workforce planning to optimize labor efficiency while maintaining superior luxury service levels.

Health, Safety, and Compliance:

• Ensure compliance with all health, safety, and hygiene standards as required by law and the hotel’s policies.
• Conduct regular audits and inspections to maintain a safe and sanitary environment in the F&B outlets and kitchens.
• Ensure compliance with licensing regulations related to food safety, and other legal requirements.

Event and Banquet Management:

• Plan and execute all food and beverage-related aspects of hotel events, weddings, and banquets, ensuring each event exceeds client expectations.
• Work with the Events and Banqueting teams to deliver high-quality, luxurious experiences, managing everything from menu selection to staff coordination.

Marketing and Innovation:

• Collaborate with the hotel’s business development team to promote F&B outlets and events, create seasonal promotions, and drive revenue through creative initiatives.
• Keep up-to-date with current F&B trends, luxury dining innovations, and guest preferences to continually elevate the hotel’s offerings.
• Innovate and refresh menus, service offerings, and guest experiences in line with evolving superior luxury market demands.

Supplier and Vendor Relations:

• Establish and maintain strong relationships with suppliers to ensure premium products at competitive prices.
• Negotiate contracts and monitor deliveries to ensure quality, consistency, and sustainability in food and beverage procurement.
• Ensure the ethical and sustainable sourcing of ingredients, aligning with the hotel’s brand values.

Experience / Qualification

• Degree in Hospitality Management, Culinary Arts, or related field.
• Minimum of 5-7 years of experience in F&B management within superior luxury hotels or high-end restaurants.

Competencies / Skills:

• Leadership: Strong leadership and team management skills with the ability to motivate and develop staff.
• Financial Acumen: Proven ability to manage budgets, analyze financial reports, and implement cost-saving initiatives.
• Guest Focus: Excellent guest service and problem-solving skills, with a passion for creating unforgettable experiences.
• Creativity & Innovation: Ability to innovate and enhance the F&B offerings to align with superior luxury market trends.
• Communication: Strong interpersonal, verbal, and written communication skills.
• Technical Knowledge: In-depth knowledge of food safety regulations, procurement processes, and menu engineering.
• Multitasking: Ability to work under pressure, manage multiple priorities, and meet deadlines in a fast-paced environment.

Behavioural Qualities / Other Competences:

• High level of emotional intelligence in difficult circumstances with dedication to sustain performance, particularly when under pressure
• Proactive identification and elimination of inefficiencies
• Attention to detail
• Problem-solving and decision-making aptitude
• Strong work ethics and reliability.
• Experience in working with high-profile clientele.

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Main Function

• The job holder will oversee the smooth operation of the house by managing daily tasks, staff, budgets, maintenance, and overall organisation, ensuring everything runs efficiently and according to the family's needs; essentially acting as the head administrator of the home.

Role Responsibilities
Leadership and Staff Coordination:

• Oversee all household staff (cleaners, security, maintenance personnel, and any contract workers).
• Ensure each team member knows their responsibilities and performs tasks according to the household standards.
• Organize work schedules and assign duties to ensure seamless operations (e.g., cleaning rotations, pool maintenance,
• laundry management, and security patrols).
• Conduct regular staff briefings to reinforce duties, set goals, and communicate any updates or changes.
• Manage time and attendance records, ensuring staff are punctual and available during scheduled shifts.
• Implement staff training and guidance where necessary to ensure tasks are executed professionally.

House Operations and Maintenance:

• Ensure all areas of the house are well-maintained, clean, and orderly.
• Oversee maintenance of essential systems including plumbing, electrical, HVAC, and pool/fountain facilities.
• Schedule routine inspections of the house to identify potential issues early and ensure their resolution.
• Liaise with service providers (electricians, plumbers, fumigation services) when necessary, ensuring they comply with the house’s quality and security standards.
• Maintain inventory of household equipment, tools, and maintenance supplies.
• Create and maintain an operations manual covering detailed guidelines for staff responsibilities, cleaning schedules, safety protocols, and equipment use.

Security, Safety and Access Control:

• Ensure all security protocols are followed, including the control of entry and exit points.
• Supervise security staff to ensure regular patrols are conducted and surveillance systems are monitored effectively.
• Coordinate with security teams or companies to handle incidents such as theft, unauthorized entry, or damage to property.
• Keep records of all security incidents and escalate them when necessary.
• Regularly review and improve the security plan to reduce risks.
• Ensure staff have training in emergency response procedures, such as evacuation plans or handling medical emergencies.
• Ensure that only authorized personnel have access to different areas of the property.
• Manage keys and access codes, keeping detailed records of their issuance and return.
• Monitor visitor entry and exit, ensuring security protocols are followed at all times.

Cleaning, Hygiene, and Aesthetics:

• Oversee the cleaning team to ensure high standards of cleanliness in all areas, including bathrooms, kitchens, and external areas such as gardens and poolside areas.
• Develop and enforce a regular cleaning and maintenance schedule (e.g., deep cleaning, dusting, vacuuming, window washing, etc.).
• Ensure that cleaning supplies and equipment are stored properly and maintained in good working order.
• Monitor areas of high use to ensure continuous cleanliness, especially during events or visits by guests.

Laundry and Wardrobe Management:

• Supervise laundry operations, ensuring clothing, bedding, and linens are washed, pressed, and returned promptly.
• Assess whether on-site or outsourced laundry services are more efficient and cost-effective.
• Ensure that delicate items are handled according to care instructions and that all clothing is stored neatly and organized.

Inventory and Procurement Management:

• Maintain detailed records of household supplies, including cleaning products, food items, tools, and consumables.
• Monitor usage rates to prevent shortages and overstocking.
• Procure necessary supplies, coordinating with vendors to secure quality products at reasonable costs.
• Oversee delivery and storage of supplies, ensuring proper handling to avoid waste or damage.
• Implement inventory controls to track key items and prevent theft or misuse.

Vendor and Contractor Management:

• Manage relationships with external service providers such as plumbers, electricians, and pest control services.
• Verify the qualifications and reliability of all external contractors before allowing access to the property.
• Schedule and supervise service visits to minimise disruption to household operations.
• Review and approve work completed by contractors before authorising payments.

Event and Guest Management:

• Coordinate household operations for events, including scheduling additional staff if needed (cleaners, servers, security).
• Ensure that all areas are presentable before the arrival of guests.
• Be available to address guest needs and provide a seamless experience during their stay.
• Supervise post-event clean-up and restoration of the house to its original state.

Financial Oversight and Budgeting:

• Track household expenses related to supplies, maintenance, staffing, and external services.
• Provide regular reports on expenditures and stay within the allocated household budget.
• Propose cost-saving measures, where possible, without compromising quality (e.g., bulk purchases, outsourcing services like laundry or fumigation).

Reporting and Communication:

• Provide regular updates to the household owner or designated representative regarding operations, incidents, and improvements.
• Prepare monthly reports detailing staff performance, maintenance activities, inventory status, and any upcoming needs or recommendations.
• Maintain clear communication with all staff and ensure that issues are resolved quickly and effectively.

Staff Appearance and Uniform Management:

• Ensure that all staff adhere to a professional dress code or wear the provided uniforms.
• Inspect staff regularly to ensure they are well-groomed and presentable.
• Coordinate uniform procurement and maintenance to ensure all team members have properly fitting attire.

Training and Development:

• Ensure that all household staff are well-trained in their respective duties, with particular focus on:

  • Cleaning techniques and hygiene standards.
  • Guest etiquette, including how to greet and serve guests.
  • Security procedures and emergency response protocols.
  • Use and maintenance of household equipment and tools.
  • Identify training needs and arrange for periodic skill development programs.

Maintenance and Asset Management:

• Oversee the maintenance of household assets, including furniture, appliances, and technology systems.
• Maintain a maintenance log for major assets, scheduling preventive care to avoid costly repairs.
• Ensure that all household equipment, such as generators, AC units, and kitchen appliances, are serviced regularly.
• Implement proper storage and handling procedures to preserve the condition of valuable items (e.g., tools, garden equipment, electronic devices).

Special Projects and Improvements:

• Identify and recommend opportunities to improve household operations and enhance guest experiences.
• Lead special projects (e.g., renovations, large-scale maintenance activities, or new system implementations).
• Provide proposals for investments in new technologies or systems that improve efficiency and quality of service.

Experience / Qualification

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Professional certifications in Facilities Management, Security Operations, or Housekeeping (preferred but not required).
• Minimum of 5 years of experience in a similar role, such as Estate Manager, Hotel Manager, or Facilities Coordinator.
• Proven track record of managing staff teams (cleaners, security, maintenance personnel) and handling complex household operations.
• Hands-on experience with inventory management, budget oversight, and vendor relations.
• Experience coordinating high-profile events and ensuring seamless guest experiences.

Competencies / Skills:

• Must have food and beverage experience
• Leadership and People Management:

  • Strong team leadership with the ability to delegate tasks and inspire staff.

• Operational Efficiency:

  • Ability to develop work schedules, manage cleaning rotations, and oversee facility maintenance.
  • Familiarity with basic plumbing, electrical, HVAC, and security systems.

• Budget and Financial Oversight:

  • Competence in managing household budgets and reducing operational costs.

• Security and Safety:

  • Knowledge of security protocols, access control, and emergency response procedures.

Behavioural Qualities / Other Competences:

• Maintain a high level of discretion and confidentiality regarding household affairs.
• Lead by example, demonstrating professionalism, integrity, and attention to detail in all tasks.
• Build trust with the household owner, staff, and vendors through effective communication and problem-solving.
• Problem-solving and decision-making aptitude
• Strong work ethics and reliability.