The Restaurant Manager is responsible for overseeing the daily operations of the hotel's restaurant. This role plays a critical part in ensuring excellent guest experiences, efficient service delivery, and the achievement of revenue and service quality goals. As Restaurant Manager you are expected to lead a dynamic team, ensure exceptional dining experiences, maintain high standards of service quality, and contribute to the overall success of the restaurant operations.
Key Responsibilities
- Operations Management:
- Plan and coordinate daily restaurant operations, including dining room management, reservations, and kitchen coordination.
- Ensure that the restaurant is properly set up, clean, and maintained to meet quality and hygiene standards.
- Oversee table assignments, guest seating, and dining flow to maximize occupancy and guest satisfaction.
- Staff Supervision and Training:
- Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and bartenders.
- Conduct staff meetings, provide ongoing coaching, and facilitate professional development.
- Ensure staff adhere to service standards and enforce company policies and procedures.
- Guest Satisfaction:
- Monitor guest feedback and address concerns or issues promptly and professionally.
- Act as a point of contact for guest inquiries, special requests, and reservations.
- Continuously work to enhance the overall dining experience by implementing service improvements and innovations.
- Financial Management:
- Assist in budget preparation and cost control efforts.
- Monitor revenue and expenses, analyze financial reports, and implement strategies to meet or exceed targets.
- Oversee billing accuracy and payment processing.
- Menu Management:
- Collaborate with the culinary team to plan and update menus based on seasonality, market trends, and guest feedback.
- Maintain knowledge of menu items and suggest appropriate selections to guests.
- Manage inventory and food costing to optimize profitability.
- Health and Safety:
- Ensure compliance with health and safety regulations.
- Conduct regular safety training for staff.
- Investigate and report accidents or incidents as per company policies.
- Wine and Beverage Management:
- Oversee the selection and management of the wine and beverage program.
- Maintain knowledge of beverage offerings and recommend pairings to guests.
- Manage beverage inventory and recommend changes to the beverage menu as needed.
- Event Coordination:
- Coordinate with the banquet and event teams to plan and execute special events, private parties, and promotions as needed.
Qualifications
- Bachelor's degree in Hotel Management, Hospitality, or a related field preferred.
- Previous experience in restaurant management, with a track record of successful restaurant operations.
- Strong leadership and team management skills.
- Excellent communication and interpersonal abilities.
- Proficiency in restaurant management software and computer applications.
- Knowledge of food and beverage operations and industry trends.
- Familiarity with local regulations related to restaurant operations.
- Ability to work flexible shifts, including nights, weekends, and holidays.
If you are passionate about hospitality and have a flair for food and beverage operations, we invite you to apply for this exciting opportunity.
