Restaurant Manager – Food & Beverage Operations

About the role

The Restaurant Manager will lead the day‑to‑day operations of the hotel’s restaurant, ensuring a high‑quality, profitable dining experience for guests. This role combines strategic planning with hands‑on supervision to maintain service excellence.

Key responsibilities

• Plan, organise, direct and coordinate restaurant staff and resources to deliver efficient and profitable service.
• Forecast financial requirements, monitor expenditures and implement corrective actions to stay within budget.
• Maintain restaurant ambience by overseeing lighting, background music, linen, glassware, dinnerware and utensil quality.
• Collaborate with other managers to plan, market and promote special restaurant functions.
• Recruit, train, schedule and supervise restaurant personnel.
• Investigate and resolve guest complaints related to food quality and service.

Required profile

• Bachelor’s degree in hotel or restaurant management (preferred) or equivalent experience.
• Minimum three years of practical experience in restaurant or food‑and‑beverage management.
• Strong organisational, problem‑solving and interpersonal abilities.
• Excellent communication skills and a courteous, professional demeanor with guests and staff.

Required skills

• Restaurant operations management
• Budget forecasting and cost control
• Staff scheduling and training
• Guest service and complaint handling