The Restaurant Manager oversees the daily operations of the restaurant, ensuring high standards of food quality, customer service, and staff performance.Additionally, she/he is also required to manage, train, and develop team members and work within all guidelines. Her/his mission is to create a welcoming and efficient environment that maximizes customer satisfaction, drives revenue, and maintains profitability, all while ensuring compliance with health, safety, and operational standards. The role integrates leadership, financial management, and customer focus to achieve the restaurant's key objectives.

• Manages day-to-day operations, drives quality, and verifies standards are meeting the expectations of the guests daily

• Controls, analyzes and ensures the improvement of the quality level of the provided services and guest's satisfaction

• Ensures the team performance, increased sales and profitability, effective cost controls, and development, training, and retention of key associates

• Ensures cleanliness of equipment and restaurant area
• Participating in menu development
• Leads the supervised staff with a professional and tactful approach to the own job and the work of the colleagues
• Listening and guiding as well as demonstrating care with associate well-being in order to maintain a healthy working environment
• Provides coaching and on-the-job training to team members
• Attending training and meetings when required
• Maximizing revenue through pricing strategies and upselling techniques
• Achieving the annual budgets and goals
• Ensuring compliance with health and safety regulations, including food safety standards
• Being fully familiar with and acting upon Food Safety and HACCP regulations and procedures
• Ensuring the consistent quality of food and beverage offerings
• Conducting regular inspections and quality audits
• Ensures that each customer is welcomed into the establishment and seated in a timely manner. 
• Ensuring excellent customer service and addressing guest feedback and complaints

• 3+ years working experience in a similar role in the 5-star hotels or high-volume venues
• Degree / Diploma in Tourism
• Very Good knowledge of English language
• Excellent leadership and interpersonal skills
• Team-player, able to collaborate with associates and other departments
• Strong knowledge of food and beverage operations
• Detail-oriented with excellent organizational and problem-solving abilities
• Exceptional customer service skills
• Pleasant personality, customer oriented
• Strong understanding of budgeting, cost control, and revenue management
• Crisis management, problem solving, and negotiation skills

An attractive package of benefits is offered according to qualifications.

If you are interested in joining the HotelBrain Group team, please send us your CV with recent photo and any available references/recommendations.