Restaurant Manager - rif. a68130723

Contract Type: Full Time

About the Hotel

The primary objective of the team is to excel in every aspect of the guest experience—from warm welcomes and personalized attention to the high quality and uniqueness of dining and wellness services.

Role Summary

The Restaurant Manager is responsible for overseeing the daily operations of the hotel’s restaurants, ensuring the highest level of guest satisfaction, service excellence, and team performance. This role involves leading by example, maintaining brand and service standards, and delivering a seamless and elevated dining experience that reflects the hotel’s luxury identity.

• Manage all aspects of the restaurant’s daily operations, including service, staffing, reservations, and guest relations.
• Lead, train, and motivate the service team to deliver outstanding and personalized guest experiences.
• Ensure adherence to the hotel’s quality, service, and hygiene standards at all times.
• Work closely with the Executive Chef to coordinate menu development, specials, and service alignment.
• Handle guest feedback and special requests promptly and professionally.
• Manage inventory, orders, and supplier relationships for service-related items (e.g., tableware, beverages).
• Monitor financial performance of the outlets including revenue, costs, and profitability.
• Collaborate with the F&B Director and Sales team to create events, wine tastings, and exclusive experiences.
• Prepare and analyze reports related to reservations, service feedback, and performance metrics.
• Ensure compliance with all food safety, health, and labor regulations.

• Degree or diploma in Hospitality Management or a related field.
• Minimum of 3–5 years of experience in a similar role within fine dining or luxury hospitality.
• Proven leadership and team development skills in high-end dining environments.
• Deep knowledge of fine dining service, wine, and beverage pairing.
• Excellent knowledge of Leading of the World standard
• Excellent interpersonal and communication skills.
• Strong organizational and problem-solving abilities.
• Fluent in English; additional languages are an asset.
• Proficiency in POS and restaurant management systems.
• High level of professionalism, attention to detail, and guest orientation.
• Flexibility to work evenings, weekends, and holidays as required.

• Competitive salary and benefits package
• Opportunity to lead a renowned restaurant within a 5-star luxury hotel
• Professional development and continuous training
• Creative freedom and collaboration with top culinary talent
• Meals and accommodation for non-local candidates