Restaurant Manager

• Oversee daily restaurant operations and ensure smooth and efficient service.
• Lead, train and motivate the team while maintaining high hotel service standards.
• Provide and promote exceptional guest experience and effectively handle guest feedback.
• Conduct pre-shift and post shift briefings and communicate daily priorities, promotions and targets.
• Monitor sales upselling average check and overall outlet performance.
• Support menu development promotions, activations, and initiatives to drive revenue.
• Monitor guest satisfaction and implement improvements based on feedback and reviews.
• Manage stock, inventories, wastage and variances to support profitability.
• Ensure high standards of cleanliness, hygiene and restaurant presentations.
• Coordinate closely with the kitchen, bar and F&B management team.
• Manage staff scheduling, attendance and daily manpower requirements.
• Ensure compliance with hotel policies, HACCP, health and safety and brand standards.

• High School Diploma or equivalent required, College Degree in Business, Hospitality, or Related field preferred
• Two to three years’ experience in overall Food and Beverage operation as well as senior F&B management experience
• Licenses or Certificates: Ability to obtain and/or maintain any government required licenses, certificates or permits
• Must have knowledge of Food and Beverage preparation techniques, health department rules and regulations, liquor laws and regulations bar operation
• One to two years in a public contact position, preferably in an upscale or lifestyle brand hotel
• Ability to multitask, work in a fast-paced environment and have a high-level attention to detail
• Strong verbal and written communication skills in English
• Maintain positive and productive working relationships with other employees and departments
• Ability to work independently and to partner with others to promote an environment of teamwork