Restaurant Manager Luxury Hotel KAFD
Skills
About This Role
Operational Leadership
- Oversee daily restaurant operations, including reservations, table management, service flow, and guest satisfaction.
- Ensure smooth coordination between front-of-house staff and the culinary team to deliver high-quality, timely service.
- Monitor the restaurant s ambiance, presentation, and service standards to maintain luxury brand consistency.
- Plan staffing schedules to cover peak periods, special events, and high-volume services efficiently.
- Troubleshoot operational issues during service to maintain seamless guest experiences.
Guest Experience & Service Standards
- Deliver personalised and memorable service for all guests, ensuring luxury service standards are met consistently.
- Handle VIP guest interactions, special requests, and service recovery professionally.
- Monitor guest satisfaction through feedback and implement service improvements proactively.
- Collaborate with marketing and events teams to support promotions, seasonal initiatives, and special dining experiences.
Team Leadership & Development
- Recruit, train, mentor, and manage front-of-house staff, including supervisors and team leaders.
- Conduct daily briefings, coaching sessions, and performance reviews to maintain a motivated and professional team.
- Promote a positive, guest-focused culture that encourages teamwork, accountability, and high service standards.
- Support succession planning and career development for restaurant staff.
Financial & Administrative Management
- Assist in budgeting, forecasting, and achieving revenue targets for the restaurant.
- Monitor labour costs, inventory, and stock control to ensure operational efficiency.
- Prepare operational reports, including sales performance, staff productivity, and guest satisfaction metrics.
- Implement cost-control measures while maintaining service quality and luxury standards.
Compliance & Quality Assurance
- Ensure compliance with food safety, hygiene, and HACCP standards.
- Maintain adherence to hotel policies, SOPs, and luxury brand standards.
- Conduct regular audits of service, presentation, and operational quality, implementing corrective actions as needed.
- Ensure safe and efficient handling of service equipment, furniture, and restaurant facilities.
Collaboration & Communication
- Serve as the main operational link between the restaurant, culinary team, and other hotel departments.
- Work closely with the Executive Chef and culinary team to ensure menu execution, quality, and service timing are maintained.
- Provide operational updates, challenges, and performance insights to the Director of F&B.
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