The RESTAURANT Manager

1. Operational Management

Supervise and manage all restaurant operations, ensuring smooth service and guest satisfaction.

Monitor dining room conditions, table setups, cleanliness, and atmosphere.

Ensure compliance with service standards, SOPs, and hygiene/safety regulations.

Oversee the opening and closing procedures of the restaurant.

2. Guest Service Excellence

Ensure prompt, courteous, and professional service for all guests.

Handle guest inquiries, feedback, and complaints effectively and professionally.

Maintain strong guest relations and ensure personalized service when appropriate.

3. Team Leadership

Lead, train, develop, and motivate the restaurant team.

Conduct staff briefings, performance evaluations, and coaching sessions.

Create and manage staff schedules, ensuring adequate coverage and efficient staffing levels.

Foster a positive, teamwork-driven environment.

4. Financial & Administrative Duties

Monitor and control departmental costs, including labor, operating supplies, and breakages.

Support the creation of budgets, forecasts, and financial reports.

Analyze sales performance and implement strategies to increase revenue.

Ensure accurate cash handling, billing, and POS operations.

5. Menu & Product Management

Coordinate with the kitchen and bar for menu updates, promotions, and seasonal offerings.

Ensure menu descriptions, allergens, and dietary information are accurate and well communicated.

Oversee product quality, portion control, and presentation standards.

6. Coordination & Communication

Act as the main liaison between the restaurant, kitchen, bar, and other departments.

Attend operational meetings and follow up on action plans.

Ensure clear and consistent communication within the team and with management.

• Competitive salary & management benefits
• 2 days off per week
• Full Salary during probation
• Insurance & housing/transport allowance (if applicable)
• Annual leave & performance bonus
• Career growth within the brand
• Social Insurance on full salary

Qualifications & Requirements

Bachelor’s degree or diploma in Hospitality, F&B Management, or related fields.

Minimum 3–5 years experience in F&B operations, with at least 2 years in a supervisory or managerial role in a 4–5 star hotel or upscale restaurant.

Strong leadership, communication, and interpersonal skills.

Excellent guest service and complaint-handling abilities.

Solid understanding of restaurant operations, service techniques, and F&B best practices.

Proficient in POS systems and MS Office applications.

Strong organizational, time management, and problem-solving skills.

Ability to work under pressure, multitask, and lead by example.

Professional appearance and demeanor.

Service-oriented, proactive, and results-driven.

High level of integrity, responsibility, and teamwork spirit.

Positive attitude aligned with hotel brand values.