The Restaurant Manager will be entirely responsible for the organization, direction and control of the restaurant operations, staff and service, ensuring maximum efficiency and guest satisfaction, according to the company standards.

Key Responsibilities

• Lead all restaurant operations, organize and supervise working schedules, be always present during operational hours
• Monitor operational costs and identify measures to reduce expenses; improve restaurant’s revenue
• Participate in menu design preparations, food tasting and implementation of menus and wine lists
• Oversee storage and correct use of equipment, order supplies
• Recruit and assist in the training of employees, identify and analyze training needs, motivate and mentor F&B teams
• Evaluate employees performance and provide information to ameliorate productivity and quality of services
• Preserve excellent levels of customer service; respond to all guest requests / complaints
• Ensure that health and safety standards are met and that all employees work in a safe environment and have knowledge of recent health and safety regulations
• Prepare detailed reports for management information

Required Qualifications

• Degree / Diploma in Hotel Management
• Minimum 3-4 years’ experience as a Restaurant Manager preferable within a 5* Luxury Hotel
• Excellent knowledge of English language; a second language (German or
• Spanish) will be considered as a plus
• Up to date with F&B trends and best practices
• Computer literacy
• Outstanding communication abilities, strong leadership, stress management and financial skills (budgeting, forecasting)
• Pleasant personality with enviable customer service skills, passionate about the job and focused on providing high quality results

Benefits

• Competitive salary remuneration based on qualifications
• Career development in a fast paced growing work environment
• Accommodation, full board – daily meals.