Job Description

*Job Title: Restaurant Manager*

*Job Summary:*
We are seeking an experienced and passionate Restaurant Manager to oversee the daily operations of our hotel’s restaurant. The ideal candidate will be responsible for maintaining high standards of food quality, service, and hospitality while maximizing profitability and efficiency. The Restaurant Manager will also be tasked with ensuring a positive dining experience for all guests and managing a team of dedicated restaurant staff.

*Responsibilities:*
– Supervise and manage all aspects of the restaurant’s operations, including staff management, inventory control, and financial performance.
– Develop and implement strategies to enhance customer satisfaction and increase restaurant profitability.
– Monitor and maintain high standards of food quality, presentation, and service to ensure an exceptional dining experience for guests.
– Recruit, train, and supervise restaurant staff, providing ongoing guidance, feedback, and performance evaluations.
– Coordinate with the culinary team to develop and update menu offerings, ensuring they meet quality and cost standards.
– Handle customer inquiries, comments, and complaints in a timely and professional manner, striving to resolve issues effectively.
– Manage restaurant budgets, including cost control, forecasting, and revenue management, to ensure financial objectives are met.
– Ensure compliance with health and safety regulations, as well as licensing laws and other legal requirements.
– Collaborate with the hotel’s management team to contribute to overall guest satisfaction and support the hotel’s strategic goals.

*Qualifications:*
– Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
– Proven experience working as a Restaurant Manager in a hotel or high-end restaurant environment.
– Strong leadership and interpersonal skills, with the ability to motivate and manage a diverse team.
– Excellent communication skills and the ability to interact effectively with guests, staff, and management.
– Sound knowledge of food and beverage operations, including menu planning, food preparation, and service standards.
– Proficient in financial management, including budgeting, cost control, and revenue management.
– Ability to handle high-pressure situations and resolve issues quickly and effectively.
– Familiarity with industry regulations and compliance standards, particularly in food safety and sanitation.
– Flexibility to work during weekends, holidays, and evenings as needed in a fast-paced hospitality environment.