Job Description

Operations Management

• Manage the day-to-day operations of the restaurant, ensuring smooth and efficient service.
• Supervise all service activities and ensure compliance with resort standards and policies.
• Monitor food and beverage quality, presentation, and consistency.
• Maintain accurate stock levels and oversee ordering, storage, and inventory control.
• Ensure adherence to hygiene, safety, and sanitation standards (HACCP).

Guest Experience

• Deliver an exceptional dining experience by maintaining high service standards.
• Handle guest inquiries and complaints promptly and professionally.
• Build and maintain strong relationships with guests, encouraging repeat visits.

Team Leadership

• Recruit, train, supervise, and motivate team members to perform to the highest standards.
• Conduct regular briefings, performance evaluations, and on-the-job training.
• Promote teamwork, professionalism, and a positive work culture.

Financial Management

• Achieve financial targets including revenue, cost control, and profitability goals.
• Analyze sales and expense reports to identify trends and areas for improvement.
• Implement effective upselling and promotional strategies to maximize revenue.

Compliance & Standards

• Ensure compliance with all resort policies, procedures, and licensing regulations.
• Maintain accurate records for operations, inventory, and reporting.
• Regularly review and update standard operating procedures (SOPs).

Qualifications

• 
  Degree or diploma in Hospitality Management or a related field.
• Minimum 3–5 years of experience in restaurant or outlet management within a five-star hotel or luxury resort.
• Strong leadership, organizational, and communication skills.