The Restaurant Manager is responsible for overseeing the daily operations of the hotel's restaurant, ensuring exceptional guest experiences, maintaining operational efficiency, and achieving business objectives. This role requires a dynamic leader who excels in staff management, customer service, and revenue generation while maintaining the highest quality standards.

Key Responsibilities:Operational ManagementPlan and oversee all aspects of the restaurant’s operations, including dining room and bar services.Ensure smooth execution of breakfast, lunch, dinner, and special event service.Monitor food preparation, presentation, and portion control to maintain consistent quality.Ensure compliance with health and safety regulations and hotel policies.Customer ExperienceDeliver an outstanding dining experience by consistently meeting and exceeding guest expectations.Handle guest inquiries, complaints, and feedback professionally, taking appropriate corrective actions.Create and maintain a welcoming and upscale atmosphere.Staff ManagementRecruit, train, schedule, and manage restaurant staff, including servers, bartenders, hosts, and support staff.Motivate and lead the team to deliver exceptional service.Conduct regular performance evaluations and provide coaching or corrective action when needed.Foster a positive and collaborative work environment.Financial PerformanceOversee the restaurant’s budget, including payroll, inventory, and operational expenses.Develop and implement strategies to increase revenue, control costs, and achieve profitability targets.Analyze sales reports and adjust operations as needed to meet financial goals.Collaborate with the culinary team to create and update menu offerings that drive sales.

The Restaurant Manager is responsible for overseeing the daily operations of the hotel's restaurant, ensuring exceptional guest experiences, maintaining operational efficiency, and achieving business objectives. This role requires a dynamic leader who excels in staff management, customer service, and revenue generation while maintaining the highest quality standards.

Key Responsibilities:Operational ManagementPlan and oversee all aspects of the restaurant’s operations, including dining room and bar services.Ensure smooth execution of breakfast, lunch, dinner, and special event service.Monitor food preparation, presentation, and portion control to maintain consistent quality.Ensure compliance with health and safety regulations and hotel policies.Customer ExperienceDeliver an outstanding dining experience by consistently meeting and exceeding guest expectations.Handle guest inquiries, complaints, and feedback professionally, taking appropriate corrective actions.Create and maintain a welcoming and upscale atmosphere.Staff ManagementRecruit, train, schedule, and manage restaurant staff, including servers, bartenders, hosts, and support staff.Motivate and lead the team to deliver exceptional service.Conduct regular performance evaluations and provide coaching or corrective action when needed.Foster a positive and collaborative work environment.Financial PerformanceOversee the restaurant’s budget, including payroll, inventory, and operational expenses.Develop and implement strategies to increase revenue, control costs, and achieve profitability targets.Analyze sales reports and adjust operations as needed to meet financial goals.Collaborate with the culinary team to create and update menu offerings that drive sales.Bachelor’s degree in Hospitality Management, Business, or a related field preferred.Minimum of 3-5 years of restaurant management experience, ideally in a luxury hotel or upscale dining environment.Strong leadership and team management abilities.Excellent interpersonal and communication skills.Financial acumen and the ability to manage budgets effectively.Exceptional customer service and problem-solving skills.Advanced English Level C1Bachelor’s degree in Hospitality Management, Business, or a related field preferred.Minimum of 3-5 years of restaurant management experience, ideally in a luxury hotel or upscale dining environment.Strong leadership and team management abilities.Excellent interpersonal and communication skills.Financial acumen and the ability to manage budgets effectively.Exceptional customer service and problem-solving skills.Advanced English Level C1