The Hotel Restaurant Manager is responsible for overseeing the daily operations of the hotel’s restaurant, ensuring exceptional guest service, maintaining high standards of food and beverage quality, managing staff performance, and driving profitability. This role requires strong leadership, organizational, and customer service skills to create a memorable dining experience for hotel guests and external patrons.

Duties & Responsibilities:

Operational Management

• Oversee daily operations of the restaurant, ensuring smooth and efficient service.

• Implement and enforce service standards, policies, and procedures.

• Coordinate with kitchen staff, bar staff, and hotel management to ensure timely and high-quality service.

• Monitor inventory, order supplies, and manage vendor relationships.

Customer Service

• Ensure guests receive excellent dining experiences and resolve any complaints promptly.

• Maintain a visible presence on the floor to interact with guests and gather feedback.

• Handle special requests, events, or VIP guests.

Financial Management

• Prepare and manage budgets, control costs, and monitor revenues.

• Analyze financial performance, implement strategies to increase sales and profitability.

• Optimize pricing, promotions, and menu offerings in collaboration with the executive chef and F&B director.

Staff Leadership

• Recruit, train, supervise, and evaluate restaurant staff (servers, hosts, bartenders, etc.).

• Develop staff schedules and ensure adequate coverage during peak hours.

• Provide coaching and mentoring to maintain staff motivation and service excellence.

• Conduct performance reviews and disciplinary actions when necessary.

Quality & Compliance

• Ensure compliance with health, safety, and sanitation regulations.

• Monitor food and beverage quality to meet hotel standards.

• Implement quality assurance and guest satisfaction programs.

Marketing & Guest Engagement

• Work with the hotel’s marketing team to promote restaurant offerings.

• Develop special promotions, seasonal menus, and events to attract guests.

• Manage guest loyalty and feedback systems to enhance repeat business.

Reporting

• Prepare regular reports on sales, expenses, staff performance, and customer satisfaction.

• Report to the Food & Beverage Manager / Hotel General Manager on restaurant operations and achievements.

Job Requirements

Qualifications & Skills

• Bachelor’s degree in Hospitality Management, Business, or related field (preferred).

• 5+ Years’ experience in restaurant or food & beverage management, ideally within a hotel.

• Strong leadership, interpersonal, and communication skills.

• Excellent organizational and problem-solving abilities.

• Knowledge of budgeting, forecasting, and financial management.

• Familiarity with POS systems and restaurant management software.

• Commitment to delivering high-quality service and maintaining brand standards.

How to Apply

Interested and qualified candidates should submit their CV at

Email: hr@dreamlinerhotel.com