Restaurant Manager

SUMMARY:
Oversee the smooth operations of our pool food and beverage service

POSITION INFO:

We are looking for a highly skilled and hands-on Restaurant Manager to lead the poolside food and beverage operations at The President Hotel. In this role, you will be responsible for ensuring flawless service delivery, creating unforgettable guest experiences, managing and motivating a high-performing team, and driving operational and financial performance.

You will oversee all aspects of the pool restaurant, including staff management, guest engagement, inventory and supplier coordination, financial reporting, and compliance with health and safety standards. The role also requires flexibility to assist other hotel outlets, maintaining consistency and excellence across all dining experiences.

Experience & Requirements

• Minimum 2-3 years' experience in a restaurant management role, preferably in a hotel environment

• Hospitality Management qualification (advantageous)

• Strong leadership and team development abilities

• In-depth knowledge of food and beverage operations

• Excellent communication, interpersonal, and problem-solving skills

• Ability to multitask in a fast-paced environment with high attention to detail

• Proficiency in Microsoft Office and restaurant systems (Micros-Simphony, Opera, Dineplan)

• Passion for hospitality and a commitment to exceptional guest service

Duties & Responsibilities

• Lead daily pool restaurant operations with precision and attention to detail

• Develop and implement operational plans, SOPs, and service standards

• Manage reservations, table allocations, guest flow, and service coordination

• Oversee stock control, supplier relationships, and purchasing

• Monitor performance metrics and implement strategies for continuous improvement

• Act as the face of the restaurant, engaging with guests to create memorable experiences

• Handle guest feedback and complaints professionally and promptly

• Consistently monitor service delivery to exceed expectations

• Implement guest satisfaction strategies to drive repeat visits and positive reviews

• Drive revenue growth through upselling, promotions, and innovative service ideas

• Control costs through staff scheduling, supplier negotiation, and waste reduction

• Prepare and analyze financial reports to track revenue, expenses, and profitability

• Manage budgets, inventory, stock control, and operational expenses

• Ensure accurate reporting of sales, staff costs, and supplier accounts

• Recruit, train, coach, and retain high-performing team members

• Motivate staff with clear objectives, feedback, and recognition

• Manage rosters, payroll, leave, and disciplinary processes

• Conduct performance evaluations and annual appraisals

• Foster a welcoming and professional environment for guests and employees

• Ensure adherence to health, safety, and hygiene regulations

• Ma