Restaurant Manager

As the Restaurant Manager, your role is crucial in overseeing the daily operations of the hotel's restaurant. You play a key part in ensuring excellent guest experiences, efficient service delivery, and achieving revenue and service quality goals. Your responsibilities include: - **Operations Management:** - Plan and coordinate daily restaurant operations, including dining room management, reservations, and kitchen coordination. - Ensure the restaurant is properly set up, clean, and maintained to meet quality and hygiene standards. - Oversee table assignments, guest seating, and dining flow to maximize occupancy and guest satisfaction. - **Staff Supervision and Training:** - Recruit, train, and supervise restaurant staff, including servers, hosts/hostesses, and bartenders. - Conduct staff meetings, provide ongoing coaching, and facilitate professional development. - Ensure staff adhere to service standards and enforce company policies and procedures. - **Guest Satisfaction:** - Monitor guest feedback and address concerns or issues promptly and professionally. - Act as a point of contact for guest inquiries, special requests, and reservations. - Continuously work to enhance the overall dining experience by implementing service improvements and innovations. - **Financial Management:** - Assist in budget preparation and cost control efforts. - Monitor revenue and expenses, analyze financial reports, and implement strategies to meet or exceed targets. - **Menu Management:** - Collaborate with the culinary team to plan and update menus based on seasonality, market trends, and guest feedback. - Maintain knowledge of menu items and suggest appropriate selections to guests. - Manage inventory and food costing to optimize profitability. - **Health and Safety:** - Ensure compliance with health and safety regulations. - Conduct regular safety training for staff. - Investigate and report accidents or incidents as per company policies. - **Wine and Beverage Management:** - Oversee the selection and management of the wine and beverage program. - Maintain knowledge of beverage offerings and recommend pairings to guests. - Manage beverage inventory and recommend changes to the beverage menu as needed. - **Event Coordination:** - Coordinate with the banquet and event teams to plan and execute special events, private parties, and promotions as needed. Qualifications: - Bachelor's degree in Hotel Management, Hospitality, or a related field preferred. - Previous experience in restaurant management, with a track record of successful restaurant operations. - Strong leadership and team management skills. - Excellent communication and interpersonal abilities. - Proficiency in restaurant management software and computer applications. - Knowledge of food and beverage operations and industry trends. - Familiarity with local regulations related to restaurant operations. - Ability to work flexible shifts, including nights, weekends, and holidays. If you are passionate about hospitality and have a flair for food and beverage operations, we invite you to apply for this exciting opportunity.,