The restaurant manager oversees the daily operations of a hotel's restaurant, ensuring exceptional guest experiences and achieving business objectives.
key responsibilities:
* plan and oversee all aspects of the restaurant's operations, including dining room and bar services.
* ensure smooth execution of breakfast, lunch, dinner, and special event service.
* monitor food preparation, presentation, and portion control to maintain consistent quality.
* ensure compliance with health and safety regulations and hotel policies.
customer experience
* deliver an outstanding dining experience by consistently meeting and exceeding guest expectations.
* handle guest inquiries, complaints, and feedback professionally, taking appropriate corrective actions.
* create and maintain a welcoming and upscale atmosphere.
staff management
* recruit, train, schedule, and manage restaurant staff, including servers, bartenders, hosts, and support staff.
* motivate and lead the team to deliver exceptional service.
* conduct regular performance evaluations and provide coaching or corrective action when needed.
* foster a positive and collaborative work environment.
* oversee the restaurant's budget, including payroll, inventory, and operational expenses.
* develop and implement strategies to increase revenue, control costs, and achieve profitability targets.
* analyze sales reports and adjust operations as needed to meet financial goals.
* collaborate with the culinary team to create and update menu offerings that drive sales.
requirements
* bachelor's degree in hospitality management, business, or a related field preferred.
* minimum of 3-5 years of restaurant management experience, ideally in a luxury hotel or upscale dining environment.
* strong leadership and team management abilities.
* excellent interpersonal and communication skills.
* financial acumen and the ability to manage budgets effectively.
* exceptional customer service and problem-solving skills.
estimated salary: $80,000 - $110,000 per year.
#j-18808-ljbffr