Job Summary
The Restaurant Manager is responsible for the overall operation, performance, and profitability of the hotel restaurant. This role ensures exceptional guest experiences through high service standards, efficient operations, staff leadership, and compliance with hotel policies, food safety, and regulatory requirements.
Key Responsibilities
Operations & Guest Experience
- Oversee daily restaurant operations to ensure smooth and efficient service
- Ensure high standards of service quality, food presentation, and guest satisfaction
- Handle guest feedback, complaints, and special requests professionally and promptly
- Ensure the restaurant is set up according to brand and hotel standards
Team Leadership & Training
- Recruit, train, schedule, and supervise service staff
- Lead, motivate, and develop the team to deliver consistent service excellence
- Conduct staff briefings, performance evaluations, and on-the-job coaching
- Ensure grooming, discipline, and conduct standards are consistently maintained
Financial & Administrative Control
- Manage cost control, budgeting, and forecasting for the restaurant
- Monitor sales performance and implement strategies to maximise revenue
- Control labour costs through effective manpower planning
- Ensure accurate cash handling, billing, and POS procedures
Compliance & Safety
- Ensure compliance with food safety, hygiene, health, and workplace safety regulations
- Enforce hotel policies, SOPs, and licensing requirements
- Ensure cleanliness, sanitation, and maintenance standards are upheld
Collaboration & Reporting
- Work closely with the kitchen, bar, and other departments to ensure seamless operations
- Prepare operational reports and attend management meetings
- Support hotel events, promotions, and special functions
Other Duties
- Perform any other duties as assigned by Management
