Restaurant Manager

To lead and manage the restaurant operations to ensure exceptional guest experiences, seamless service delivery, and alignment with the hotel’s brand, culture, and food & beverage offerings. The Restaurant Manager plays a critical role in team leadership, operational excellence, financial oversight, and fostering a high-performance, guest-centric environment.

• Operational Expertise: Deep understanding of restaurant systems, daily operations, and service delivery.
• Wine Knowledge: Strong knowledge of wine varieties, food pairings, service standards, and cellar practices.
• Leadership & Team Development: Ability to lead, coach, and inspire a team to perform at their best.
• Communication Skills: Clear, assertive, and respectful communicator, especially in performance management.
• Systems Proficiency: Skilled in Micros Symphony, Dineplan, timekeeping, and stock management platforms.
• Financial Acumen: Experience with budgeting, expense tracking, and cost control.
• Planning & Organization: Strong organizational skills with a meticulous eye for detail.
• Guest Focused: Passionate about creating exceptional guest dining experiences.
• Professionalism: Highly responsible, reliable, and aligned with brand etiquette and culture.
• 3–5 years’ experience in a similar leadership role within a high-end or boutique hospitality environment.
• Formal training or certification in hospitality management or a related field (preferred).
• Wine service or sommelier training (advantageous).