Restaurant Manager

The Restaurant Manager is responsible for overseeing the daily operations of the hotels restaurant, ensuring exceptional guest service, efficient operations, and profitability. The role focuses on maintaining high standards of food and beverage service, managing staff, and driving revenue while controlling costs.

• Manage the day-to-day operations of the hotel restaurant
• Ensure excellent guest service and handle complaints or special requests promptly
• Supervise, train, and develop restaurant staff
• Maintain high standards of food quality, presentation, and service delivery
• Coordinate with the kitchen team to ensure smooth service and menu execution
• Monitor stock levels, place orders, and manage inventory control
• Ensure compliance with health, safety, and hygiene regulations
• Manage reservations, seating plans, and table turnover efficiently
• Drive sales through upselling, promotions, and guest engagement
• Oversee cash handling, billing, and daily reconciliations
• Prepare reports on sales, costs, and operational performance
• Control labour costs through effective staff scheduling
• Ensure adherence to hotel policies and brand standards

• Diploma or qualification in Hospitality Management or Food & Beverage Management
• Minimum 24 years experience in a restaurant supervisory or management role, preferably within a hotel environment
• Strong knowledge of restaurant operations and service standards
• Experience with Point of Sale (POS) systems and stock control systems

• Strong leadership and team management skills
• Excellent customer service and interpersonal skills
• Good financial acumen (cost control, budgeting, and reporting)
• Ability to work under pressure in a fast-paced environment
• Strong organisational and problem-solving abilities
• Attention to detail and quality standards
• Effective communication skills

• Willingness to work shifts, including evenings, weekends, and public holidays
• Ability to stand for extended periods and be actively involved on the floor
• Hands-on management style
• Reliable, trustworthy, and professional

• Responsible for cash handling, daily takings, and reconciliations
• Monitor food and beverage cost percentages and wastage
• Ensure compliance with internal controls and company procedures

• Guest satisfaction and service excellence
• Revenue growth and profitability
• Staff performance and development
• Cost control and stock management
• Compliance with health and safety regulations

• Shift-based role with long and irregular working hours
• High-pressure, guest-focused environment
• Requires active floor presence during service periods