Restaurant Manager

Job description

Join a hotel that is a member of another company network, whose group brings together more than 45 brands, 5,500 hotels, 10,000 restaurants and lifestyle destinations. Here, we believe in you and what you bring to the table. There are many opportunities for development and advancement. Every gesture, every smile, every action, contributes to creating a positive and memorable impact for our customers, our colleagues and also for our planet. Together, we embody the vision of responsible hospitality. Take the opportunity to become a Heartist®, and let your heart guide you in this world where life beats faster. We are seeking an experienced and highly motivated Restaurant Manager to oversee the daily operations of a restaurant within a 5-star hotel. The successful candidate will be responsible for delivering exceptional dining experiences, maintaining the highest standards of luxury hospitality, leading and developing the restaurant team, and achieving operational and financial targets. The ideal candidate is a passionate hospitality professional with strong leadership skills, excellent knowledge of food and beverage operations, and a proven ability to consistently exceed guest expectations in a high-end environment. Key Responsibilities • Oversee the daily restaurant operation, ensuring smooth and efficient service. • Maintain the highest standards of guest service, presentation, cleanliness, and hospitality. • Lead, train, motivate, and develop the restaurant team to achieve excellent performance. • Handle guest feedback, complaints, and special requests professionally and ensure effective service recovery. • Monitor restaurant sales, costs, inventory, and staffing levels to support profitability. • Drive revenue through effective upselling, promotions, and personalized guest service. • Ensure compliance with hotel policies, food safety, hygiene, and health & safety standards. • Coordinate closely with the Executive Chef, Kitchen, F&B team, and other hotel departments. • Conduct daily briefings and ensure consistent communication and teamwork. • Monitor guest satisfaction and implement improvements to enhance the overall dining experience. About this profession: Restaurant managers are in charge of managing food and beverage operations in the kitchen and other food and beverage outlets or units in a hospitality establishment. Typical duties of this profession: • Manage the planning and delivery of foods, beverages and other services. • Monitor the consumption of foods, beverages and other supplies, manage the supplier selection process, and place orders. • Manage restaurant and kitchen facilities, supervise cleanliness and maintenance. • Manage the production and delivery of new products and services. • Develop policies and procedures; to ensure the compliance with HSE regulations, and supervise its implementation

Requirements

• Diploma or Bachelor's degree in Hospitality, Hotel Management, or a related field.
• 5–7 years of experience in restaurant management, preferably within a 5-star hotel or luxury restaurant.
• Strong leadership, communication, organizational, and problem-solving skills.
• Good knowledge of F&B operations, service standards, cost control, and revenue management.
• Ability to work effectively in a fast-paced, multicultural environment.
• Excellent command of English
• additional languages are an advantage.
• Professional appearance, positive attitude, and a strong passion for luxury hospitality.

Skills