Restaurant Manager

Roles and responsibilities

• Oversee all operational and administrative aspects of the restaurant as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
• Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are always in place.
• Always supervise the maintenance and cleanliness of the restaurants and carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment.
• Work closely with the respective Chef de Cuisine to plan menus, prices and promotional events for the restaurants to maximize revenue generating opportunities in line with market demands.
• Ensure that reservations are managed well within the outlet and seating capacities are effectively maximized.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ensure menu descriptions are up to date and distributed appropriately.
• Maintain solid records of all Annual Leave and Public Holiday clearance and assure none are accumulated within the outlet.
• Plan and execute special promotional activities for the outlet and plan for festive season events related to the outlet.
• Attend and participate in all required meetings as scheduled.
• Address guest feedback promptly and professionally, collaborating with hotel management to resolve any issues and maintain guest satisfaction.
• Maintain clear and open lines of communication to align with hotel strategies, address operational challenges, and support hotel initiatives.
  

Skills & Qualifications

• Experience in a high volume internationally recognized luxury hotel chain and a minimum of two years in a similar position is required
• Bachelor's degree in Hotel Management is preferred
• Commercial awareness
• Must have full knowledge of sanitation requirements in handling food
• Strong leadership quality, training techniques, excellent communication and organizational skills

Desired candidate profile

A Restaurant Manager is a key figure in the operation of a restaurant, responsible for overseeing daily activities, ensuring excellent customer service, managing staff, maintaining profitability, and upholding health and safety standards. The role requires a combination of leadership, business acumen, and excellent communication skills to ensure the smooth running of the restaurant, from front-of-house operations to back-of-house coordination.

Key Responsibilities of a Restaurant Manager

1. Operations Management

• Daily Operations: Oversee all aspects of restaurant operations, ensuring smooth service flow and timely food delivery. This includes managing guest seating, reservations, kitchen operations, and staff coordination.
• Staffing and Scheduling: Ensure the restaurant is adequately staffed, creating schedules and managing shift assignments. Address any staff shortages or performance issues.
• Inventory & Supply Management: Keep track of inventory levels for food, beverages, and non-food supplies. Work with suppliers to order products and monitor inventory usage to minimize waste and avoid shortages.

2. Customer Service & Guest Relations

• Guest Experience: Ensure customers receive high-quality service throughout their visit. Address customer complaints or issues quickly and professionally to maintain high levels of satisfaction.
• Building Relationships: Foster positive relationships with regular customers to create a welcoming, loyal clientele. Engage with guests, collect feedback, and act on it to continuously improve service.
• Personalized Service: Handle special guest requests and ensure the dining experience meets or exceeds expectations. This includes accommodating dietary preferences, celebrating special occasions, or resolving complaints effectively.

3. Staff Management & Development

• Training & Development: Recruit, hire, and train staff, ensuring they are equipped with the skills and knowledge to provide excellent service. Regularly conduct training on food safety, customer service, and restaurant procedures.
• Performance Management: Conduct performance evaluations and provide feedback. Address disciplinary issues or concerns, fostering a positive work environment where staff feel motivated and valued.
• Team Motivation: Lead by example, maintaining a positive attitude and creating a strong team culture. Encourage collaboration between front-of-house and back-of-house teams to ensure smooth operations.

4. Financial Management

• Budget Management: Develop and manage budgets for food and beverage costs, labor costs, and other operational expenses. Monitor spending to ensure the restaurant operates within budget and remains profitable.
• Revenue Tracking: Track sales, monitor profitability, and make adjustments to optimize revenue. Ensure pricing strategies are aligned with customer expectations and market trends.
• Cost Control: Keep an eye on costs, such as food and labor, and find ways to reduce waste and improve efficiency. Analyze financial reports to ensure the restaurant is operating profitably.