Restaurant Manager

Open 28d

The restaurant manager provides operational, training, and managerial oversight to the restaurant and Food & Beverage department.

To manage the restaurant as a successful independent profit center, ensuring maximum guest satisfaction through consistent planning, organizing, directing, and controlling the food and beverage operation and administration.
To ensure that foods and beverages are served to the guests in the restaurant in a courteous, professional, efficient, and flexible manner consistent with established service standards in the resort in order to maximize guest satisfaction and return clientele.
Maintain an active floor presence, including bussing and food running, during peak times as needed.
Create daily reports based on walk-through inspections of the food and beverage operational areas and storage facilities.
Assign responsibilities to subordinates, implement the multi-tasking principle, and check their performance periodically.
To be flexible and extend job duties and responsibilities that do not distinctly differ in nature from the original assigned work, including re-assignment to alternative departments and areas if required, to meet business demand and guest service needs.
Supervising, training, and coaching bar team members and ensuring their working efficiency and effectiveness.

Graduate from hotel management or any relevant profession.
Having a strong background in the hospitality industry with a similar position for a minimum of 3 years.
Good communication and customer contact skills; good problem-resolution skills.
Having the capability to lead, manage, and train the restaurant team.
Ability to work well under pressure in a fast-paced environment.
Ability to work cohesively and collectively as part of a team.
Knowledge of food and cooking methods and wine is preferred.