Overview: the specialty restaurant manager oversees daily restaurant operations, ensuring high standards of guest satisfaction, food quality, and service efficiency. Responsibilities include managing staff, financial performance, and maintaining brand standards.
key responsibilities:
1. manage all aspects of restaurant operations, including opening/closing, reservations, guest service, and shift management.
2. maintain high service and presentation standards to ensure an outstanding dining experience.
3. coordinate with culinary and stewarding teams to ensure product availability and timely service.
4. monitor guest satisfaction, respond to feedback, and implement corrective actions.
5. manage staffing levels, recruitment, training, and motivation of staff.
6. control costs related to food, beverage, labor, and operations.
7. ensure compliance with hygiene, health, safety, and corporate standards.
8. analyze financial reports on revenue, costs, and guest feedback.
9. implement marketing initiatives to increase restaurant traffic and enhance guest experience.
10. monitor inventory levels and coordinate with purchasing for replenishment.
11. conduct team briefings, performance evaluations, and skills development.
12. handle guest complaints professionally and efficiently.
qualifications:
* education: bachelor's degree in hospitality management, culinary arts, or related field (preferred)
* experience: minimum 3 years in managing high-end or specialty dining restaurants, preferably in hotels or resorts
* strong leadership and team management skills
* excellent guest service and interpersonal abilities
* financial acumen and experience in budget management
* knowledge of international cuisine, wines, and beverages
* ability to handle high-pressure situations
* proficiency in pos and inventory systems
* fluency in english; additional languages are a plus
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