To oversee the daily operations of the hotel’s specialty restaurant, ensuring the highest standards of guest satisfaction, food and service quality, and operational efficiency. The Specialty Restaurant Manager is responsible for managing the team, optimizing financial performance, and maintaining brand and service standards.
Key Responsibilities:Manage all aspects of the restaurant’s operations, including opening and closing procedures, reservations, guest service, and shift management.
Ensure an outstanding dining experience by maintaining high service and presentation standards.
Coordinate daily with the culinary and stewarding teams to guarantee product availability, food presentation, and timely service.
Monitor guest satisfaction levels, respond to feedback, and take corrective actions as necessary.
Manage staffing levels according to business needs, ensuring adequate coverage and productivity.
Recruit, train, supervise, and motivate restaurant staff to deliver exceptional service.
Control costs by monitoring food and beverage waste, labor hours, and operational expenses.
Ensure compliance with hygiene, health, and safety regulations, including local and corporate standards.
Prepare and analyze financial reports, such as revenue, costs, labor productivity, and guest feedback scores.
Implement marketing and promotional activities to drive restaurant traffic and enhance guest experience.
Monitor inventory levels of equipment, linen, supplies, and beverages; coordinate with purchasing and suppliers for timely replenishment.
Conduct regular team briefings, performance evaluations, and skills development sessions.
Handle guest complaints and service recovery professionally and efficiently.
Position Objective:To oversee the daily operations of the hotel’s specialty restaurant, ensuring the highest standards of guest satisfaction, food and service quality, and operational efficiency. The Specialty Restaurant Manager is responsible for managing the team, optimizing financial performance, and maintaining brand and service standards.
Key Responsibilities:Manage all aspects of the restaurant’s operations, including opening and closing procedures, reservations, guest service, and shift management.
Ensure an outstanding dining experience by maintaining high service and presentation standards.
Coordinate daily with the culinary and stewarding teams to guarantee product availability, food presentation, and timely service.
Monitor guest satisfaction levels, respond to feedback, and take corrective actions as necessary.
Manage staffing levels according to business needs, ensuring adequate coverage and productivity.
Recruit, train, supervise, and motivate restaurant staff to deliver exceptional service.
Control costs by monitoring food and beverage waste, labor hours, and operational expenses.
Ensure compliance with hygiene, health, and safety regulations, including local and corporate standards.
Prepare and analyze financial reports, such as revenue, costs, labor productivity, and guest feedback scores.
Implement marketing and promotional activities to drive restaurant traffic and enhance guest experience.
Monitor inventory levels of equipment, linen, supplies, and beverages; coordinate with purchasing and suppliers for timely replenishment.
Conduct regular team briefings, performance evaluations, and skills development sessions.
Handle guest complaints and service recovery professionally and efficiently.
Education:
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field (preferred)
Experience:
Minimum 3 years of restaurant management experience in a high-end or specialty dining outlet, preferably in a hotel or resort environment.
Skills Competencies:
Strong leadership and team management abilities
Excellent guest service and interpersonal skills
Financial acumen and budget management
Knowledge of international cuisine, wine, and beverage service
Ability to handle high-pressure service situations
Proficiency in restaurant POS and inventory systems
Fluency in English (additional languages are an advantage)
Education:
Bachelor’s degree in Hospitality Management, Culinary Arts, or related field (preferred)
Experience:
Minimum 3 years of restaurant management experience in a high-end or specialty dining outlet, preferably in a hotel or resort environment.
Skills Competencies:
Strong leadership and team management abilities
Excellent guest service and interpersonal skills
Financial acumen and budget management
Knowledge of international cuisine, wine, and beverage service
Ability to handle high-pressure service situations
Proficiency in restaurant POS and inventory systems
Fluency in English (additional languages are an advantage)