Restaurant Manager

Key Responsibilities

• Manage all restaurant operations to ensure exceptional guest satisfaction.
• Lead, motivate, coach, and develop restaurant team members to achieve service excellence.
• Ensure compliance with hotel standards, policies, health and safety regulations, and food hygiene requirements.
• Drive high-quality service delivery and maintain luxury hospitality standards.
• Oversee staffing, scheduling, performance management, and employee development.
• Conduct regular training sessions to enhance service standards and product knowledge.
• Manage restaurant administration, reporting, stock control, and operational documentation.
• Monitor financial performance, labour costs, and operational efficiencies.
• Plan and implement initiatives to improve guest satisfaction, revenue, and team performance.
• Collaborate with the culinary and hotel management teams to achieve departmental objectives.

Minimum Requirements

• Minimum 8 years' experience in restaurant management within a luxury hotel, fine dining, or 5-star hospitality environment.
• Proven leadership experience managing and developing large teams.
• Strong administrative, reporting, and organizational skills.
• Demonstrated ability to train, mentor, and develop employees to high performance standards.
• Excellent planning, implementation, and project execution skills.
• Strong understanding of food and beverage operations, cost controls, and inventory management.
• Exceptional communication and interpersonal skills.
• Guest-focused with a commitment to delivering outstanding service.
• Ability to work under pressure while maintaining attention to detail and quality standards.
• Proficiency in Microsoft Office and hospitality management systems.

Key Competencies

• Leadership and Team Development
• Strategic Planning and Execution
• Operational Excellence
• Quality Assurance
• Financial Acumen
• Problem Solving and Decision Making
• Guest Relations
• Attention to Detail