Restaurant Manager

Collaborate with the Director of F&B/ F&B Manager and project team to establish the restaurant’s concept, positioning, and operational guidelines.

Assist in layout and design discussions to ensure optimal flow for service, guest experience, and operational efficiency.

Contribute to the development of the restaurant’s SOPs (Standard Operating Procedures), service sequences, and training manuals.

Recruit, interview, and select qualified team members for front-of-house operations.

Conduct pre-opening training sessions to ensure team members are aligned with service standards and brand philosophy.

Support in the preparation of menus with the Executive Chef, ensuring alignment with the hotel’s positioning and market trends.

Coordinate pre-opening marketing and promotional activities with the Sales & Marketing team.

Manage pre-opening budgets, requisitions, inventory setup, and vendor sourcing.

Lead mock service trials, soft openings, and VIP tastings to fine-tune service and operations before launch.

Oversee daily restaurant operations to deliver exceptional service and memorable guest experiences.

Ensure smooth coordination between the service team, kitchen, and other hotel departments.

Implement and monitor service standards, ensuring compliance with brand guidelines and five-star expectations.

Develop and maintain relationships with guests, handling special requests and resolving service issues promptly.

Monitor restaurant financial performance, including revenue, costs, and profitability targets.

Conduct regular team briefings, performance appraisals, and training programs to enhance skills and motivation.

Drive upselling and cross-selling initiatives to maximize revenue opportunities.

Analyze guest feedback, market trends, and competitor activities to recommend improvements.

Ensure compliance with hygiene, health, safety, and licensing regulations.

Plan and execute promotions, seasonal events, and special dining experiences in collaboration with culinary and marketing teams.

Manage stock control, procurement, and supplier relationships to maintain product quality and cost efficiency.

Bachelor’s degree/diploma in Hospitality Management or related field.

Minimum 5–7 years of progressive Food & Beverage experience, with at least 2 years in a managerial role in a luxury or five-star environment.

Proven pre-opening experience preferred.

Strong knowledge of international cuisines, fine dining service standards, wine and beverage service.

Excellent leadership, communication, and people management skills.

Financial acumen with experience in budgeting, forecasting, and P&L management.

Strong guest service orientation with a passion for luxury hospitality.

Fluency in English; knowledge of additional languages is an advantage.