Job Summary

The Restaurant Manager is responsible for the overall operation, performance, and profitability of the hotel restaurant. This role ensures exceptional guest experiences through high service standards, efficient operations, staff leadership, and compliance with hotel policies, food safety, and regulatory requirements.

Key Responsibilities

Operations & Guest Experience

Oversee daily restaurant operations to ensure smooth and efficient service

Ensure high standards of service quality, food presentation, and guest satisfaction

Handle guest feedback, complaints, and special requests professionally and promptly

Ensure the restaurant is set up according to brand and hotel standards

Team Leadership & Training

Recruit, train, schedule, and supervise service staff

Lead, motivate, and develop the team to deliver consistent service excellence

Conduct staff briefings, performance evaluations, and on-the-job coaching

Ensure grooming, discipline, and conduct standards are consistently maintained

Financial & Administrative Control

Manage cost control, budgeting, and forecasting for the restaurant

Monitor sales performance and implement strategies to maximise revenue

Control labour costs through effective manpower planning

Ensure accurate cash handling, billing, and POS procedures

Compliance & Safety

Ensure compliance with food safety, hygiene, health, and workplace safety regulations

Enforce hotel policies, SOPs, and licensing requirements

Ensure cleanliness, sanitation, and maintenance standards are upheld

Collaboration & Reporting

Work closely with the kitchen, bar, and other departments to ensure seamless operations

Prepare operational reports and attend management meetings

Support hotel events, promotions, and special functions

Other Duties

Perform any other duties as assigned by Management