Restaurant General Manager
Job details
Summary: The Restaurant General Manager will be responsible to lead our team and oversee all aspects of our restaurant operations. As a key leader, you will be responsible for ensuring exceptional guest experiences, managing daily operations, and driving business growth in alignment with our brand standards. The role is to ensure that all guests have an engaging and dynamic experience. The incumbent leads and drives the hotel's vision by ensuring consistent use of established tools by all Food & Beverage (F&B) employees. Responsibilities include coordinating, supervising, and directing restaurant operations to maintain a profitable department with high-quality products and service levels. The individual is expected to market ideas for business promotion, reduce employee turnover, manage revenue and payroll budgets, and achieve budgeted productivity while consistently maintaining high quality. Responsibilities:
- Operational Leadership: Lead and manage all aspects of restaurant operations including but not limited to staffing, scheduling, inventory management, and cost control.
- Guest Experience: Ensure high levels of customer satisfaction by maintaining quality standards and resolving guest concerns promptly and effectively.
- Team Management: Recruit, train, and supervise staff members, fostering a positive work environment and promoting teamwork.
- Financial Performance: Achieve financial objectives by forecasting requirements, preparing budgets, and analyzing variances.
- Marketing and Sales: Develop and implement strategies to drive revenue growth through effective marketing initiatives and sales promotions.
- Compliance: Ensure compliance with health and safety regulations as well as food safety standards and licensing requirements.
- Quality Control: Monitor food quality and restaurant cleanliness to uphold standards of excellence.
- Vendor and Supplier Relations: Manage relationships with suppliers and vendors to ensure timely delivery of goods and services.
- Prior experience in a similar role internationally or a minimum of 2 years in a luxury hotel demonstrating a strong understanding of luxury hospitality standards.
- 2-3 years of experience in overall Food and Beverage operations, particularly in a leadership role, indicating a comprehensive understanding of F&B operations effectively in a guest-facing role ideally within an upscale or lifestyle brand hotel demonstrating customer service skills in a hospitality setting.
- Capability to obtain and/or maintain any necessary government-required licenses, certificates, or permits essential for the role.
- Proficiency in food and beverage preparation techniques, familiarity with health department regulations, and a solid understanding of liquor laws and regulations governing bar operations.
- Excellent verbal and written communication skills in English to effectively communicate with guests, colleagues, and management.
- Capability to cultivate positive and collaborative working relationships with colleagues across all departments to promote teamwork and efficiency.
- Comfortable working independently while also demonstrating the ability to collaborate with others to foster a supportive and cooperative team environment.
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