The Restaurant Manager will be responsible for overseeing all daily operations of our signature fine-dining restaurant, ensuring the highest standards of service, quality, and guest satisfaction, consistent with a 5-star luxury hotel environment. This role requires an individual with exceptional leadership, a deep understanding of high-end hospitality, and a passion for culinary excellence. The manager will lead and inspire the service team to deliver memorable dining experiences while managing operational costs and driving profitability.
Key Responsibilities
Guest Experience & Service Excellence:
Ensure all service standards meet or exceed the hotel's 5-star luxury criteria.
Actively engage with guests, handle all concerns and feedback promptly and professionally, and build rapport to foster repeat business.
Oversee table management, reservation systems, and seating arrangements for optimal flow and guest comfort.
Operational Management:
Manage daily restaurant operations, including opening and closing procedures, adherence to health and safety regulations, and inventory control.
Develop and implement operational procedures and policies to enhance efficiency and quality.
Work closely with the Executive Chef and kitchen team to ensure seamless service execution and quality control of all food and beverage offerings.
Manage and control operating supplies, materials, and equipment.
Team Leadership & Development:
Recruit, train, mentor, and motivate a high-performing service team (servers, hosts, sommeliers, etc.).
Conduct regular performance reviews, coaching, and disciplinary actions as needed.
Schedule staff shifts efficiently to ensure adequate coverage while controlling labor costs.
Foster a positive, cooperative, and professional work environment.
Financial Performance:
Manage the restaurant's budget, monitor daily sales, and analyze key performance indicators (KPIs).
Implement strategies to maximize revenue, control costs, and achieve financial targets.
Oversee accurate cash handling and point-of-sale (POS) system operation.
Menu & Beverage Program:
Maintain an expert-level knowledge of all food and beverage menus, including wine lists, cocktails, and special promotions.
Work with the F&B Director and Sommelier to curate and manage the wine and beverage program.
Ensure compliance with all local liquor laws and regulations.
Qualifications
Education:
Bachelor's degree in Hospitality Management, Culinary Arts, or a related field preferred.
Experience:
Minimum of 2-3 years of experience as a Restaurant Manager, preferably in a high-volume, fine-dining, 5 star hotel environment.
Skills:
Proven ability to lead and motivate a diverse team.
Exceptional communication, interpersonal, and problem-solving skills.
Strong financial acumen with experience in P&L management, budgeting, and forecasting.
In-depth knowledge of food, wine, spirits, and current dining trends.
Proficiency in POS systems (e.g., Micros, Aloha) and reservation software (e.g., OpenTable).
Must be able to work a flexible schedule, including nights, weekends, and holidays.
Certifications:
Food Handler's permit and responsible alcohol service certification required.
Interested candidates please share your CV with us at,
hr.rhnd2@roseate hotels.com
Job Types: Full-time, Permanent
Pay: From ?25,142.00 per month
Benefits:
Food provided
Health insurance
Provident Fund
Work Location: In person
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