Key Duties and Responsibilities

• Manage, motivate, and mentor restaurant staff to ensure exceptional customer service and a positive work environment.
• Optimize restaurant operations by implementing efficient workflows, procedures, and scheduling to meet customer demand while controlling costs.
• Ensure a high level of customer satisfaction by monitoring service quality, addressing customer feedback, and resolving issues promptly and professionally.
• Collaborate with chefs and culinary teams to develop and update menus, pricing strategies, and daily specials to enhance the dining experience and profitability.
• Manage inventory levels, including food, beverages, and supplies, to prevent shortages, minimize waste, and maintain product freshness.
• Enforce health and safety standards, food safety protocols, and cleanliness guidelines to ensure a safe and sanitary dining environment.
• Monitor budget and financial performance, analyze sales data, and implement cost-control measures to achieve financial targets.
• Develop and implement training programs to enhance staff skills, product knowledge, and service standards.
• Oversee shift schedules, staffing levels, and labor costs to ensure optimal coverage during peak hours and maintain a smooth operation.
• Build and maintain relationships with suppliers, negotiate contracts, and monitor deliveries to secure high-quality ingredients and cost-effective supplies.
• Collaborate with marketing teams to execute promotional campaigns, events, and marketing strategies to attract and retain customers.
• Ensure the restaurant’s physical appearance is well-maintained, addressing repairs and maintenance as needed.
• Ensure compliance with local, state, and federal regulations, including alcohol licensing and labor laws.
• Understand the internal/external customer and meet the needs of both the customer and the department.
• Always provide a systematic plan to upgrade the service.
• All HACCP standards are followed and improved consistently.

Skills Experience & Educational Requirements

• Bachelor’s degree in hospitality management, business administration, or a related field, with proven experience as a Restaurant Manager or in a senior restaurant leadership role.
• Strong leadership and operational management skills, including team development, financial management, P&L responsibility, budgeting, food cost control, inventory management, and menu engineering.
• Excellent communication and interpersonal abilities, with strong business English skills, a customer-focused mindset, and the ability to lead by example in a fast-paced environment.
• Solid knowledge of restaurant operations, including food safety regulations, health codes, restaurant management systems, POS platforms, and current global F&B industry trends.
• Professional, dynamic, and results-driven personality, with high standards of grooming, adaptability, analytical thinking, creativity, accountability, and a passion for delivering exceptional guest experiences. Experience in a luxury 5-star hotel environment is highly preferred.

APPLY NOW