Responsibilities

• Oversee all operational and administrative aspects of the restaurant as appropriate and be able to prioritize the required level of engagement in both areas depending on business volumes and other related parameters.
• Enforce and monitor that all operational standards, as per our policies, SOP and quality measures are always in place.
• Always supervise the maintenance and cleanliness of the restaurants and carry out monthly or more frequent walk-throughs with the respective engineering and housekeeping colleagues and follow up accordingly on the produced reports to achieve an immaculate environment.
• Work closely with the respective Chef de Cuisine to plan menus, prices and promotional events for the restaurants to maximize revenue generating opportunities in line with market demands.
• Ensure that reservations are managed well within the outlet and seating capacities are effectively maximized.
• Constantly identify areas for improvement in service and food and beverage quality by reviewing various service quality audit reports, guest comment cards and guest incident reports, and formulate action plans accordingly, also in cooperation with the respective Chef de cuisine.
• Observe all aspects of the business forecasts and plan effectively to make most efficient arrangements for manpower, equipment and supplies accordingly.
• Ensure accuracy of all menus: current, spelled correctly, clean and presentable and ensure menu descriptions are up to date and distributed appropriately.
• Maintain solid records of all Annual Leave and Public Holiday clearance and assure none are accumulated within the outlet.
• Plan and execute special promotional activities for the outlet and plan for festive season events related to the outlet.
• Attend and participate in all required meetings as scheduled.
• Address guest feedback promptly and professionally, collaborating with hotel management to resolve any issues and maintain guest satisfaction.
• Maintain clear and open lines of communication to align with hotel strategies, address operational challenges, and support hotel initiatives.

Skills & Qualifications:

• Experience in a high volume internationally recognized luxury hotel chain and a minimum of two years in a similar position is required
• Bachelor's degree in Hotel Management is preferred
• Commercial awareness
• Must have full knowledge of sanitation requirements in handling food
• Strong leadership quality, training techniques, excellent communication and organizational skills