Job Description

Job Summary
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We are seeking an energetic and experienced
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Restaurant Manager
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who thrives under pressure to lead our front-of-house operations.
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The ideal candidate is a hands-on leader who excels in a fast-paced, high- standard environment. You should be passionate about developing and motivating your team while driving operational excellence, maintaining consistently high standards in food and beverage service, and delivering memorable guest experiences, from breakfast through to dinner.
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Key Requirements:
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• Recognized Qualification in Hospitality Management or related field.

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• Minimum of 2 years' experience in a management role within a 4/5 * star hotel environment or full-service restaurant setting

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• Well groomed, professional, and positive disposition

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• Strong leadership and experience in managing teams

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• Ability to manage conflict and challenging situations with respect and confidence

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• High attention to detail and consistency in food, drink, and service delivery

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• Strong problem solving and decision-making skills

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• Proven ability to lead and inspire a team with confidence, clarity, and humility

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• A true passion for hospitality and an unwavering commitment to guest satisfaction

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• Proactive, self-motivated, and solution-oriented, with a strong sense of accountability

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• Effective, strong communication and interpersonal abilities.

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• Strong organizational, planning and time management skills

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• Confident and calm demeanour

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• Efficiency pertaining to area of responsibility

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• Excellent telephone and email etiquette

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• Good financial acumen

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• Ability to multitask and work within a fast paced pressurized and team orientated environment

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• Flexibility to work varied shifts inclusive of weekends, public holidays, evenings and as per operational requirements as

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and when required
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• Proficiency in MS Office packages and hotel operating systems i.e. Apply Below, MICROS POS, EMS

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• Be well versed in the English language essential

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Key Responsibilities:
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• Lead daily restaurant operations with a focus on service excellence and guest satisfaction

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• Foster a culture of continuous development, coaching, and accountability within the team

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• Motivate and energize staff through clear communication, presence on the floor, and leading by example

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• Build a positive team dynamic with humility and professionalism, able to unite individuals around shared goals

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• Maintain consistency in food and beverage presentation, guest interaction, and service delivery

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• Proactively identify and act on areas needing attention, from staffing and flow to guest concerns

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• Be flexible in scheduling and equally effective in managing breakfast, lunch, and dinner shifts

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• Collaborate closely with the kitchen and bar to ensure seamless coordination

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• Handle guest feedback and challenging situations with grace, professionalism, and decisive action

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• Ask for support when needed and take full ownership of tasks, outcomes, and any mistakes, turning them into learning

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opportunities
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• Monitor staffing levels, schedules, and productivity to meet both service demands and cost targets

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• Drive and support initiatives that increase revenue, efficiency, and guest retention

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• Ensure compliance with health, safety, and hygiene standards

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• Manage inventory, ordering, stock control, and cost management

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• Prepare reports and provide feedback on sales, team performance, and service metrics

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• Perform all related and required audits, daily banking checks, administration, cash handling processes and practices

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• Assist in the planning, coordination, and execution of food and beverage activities as required

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• Manage performance and the development of service teams, including scheduling, training, and performance

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evaluations.
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• Facilitate disciplinary processes and practises as required

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• Ensure high standards of service quality and guest satisfaction in area of responsibility

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• Maintain compliance with health and safety regulations and ensure proper sanitation.

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• Address operational concerns and issues promptly and effectively.

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• Assist in monitoring inventory levels, minimizing waste, and optimizing stock control.

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• Perform other duties as and when required

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