Restaurant Manager

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management. The Restaurant Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, operational efficiency, and achievement of financial targets. This role involves leadership, staff management, and collaboration with other departments to deliver consistent, high-quality service in line with Generation Hospitality Group’s standards. Key Responsibilities: Operational Leadership: Manage all food and beverage outlets, including restaurants, bars, lounges, and room service operations, ensuring smooth and efficient service delivery. Guest Experience: Ensure all outlets provide outstanding customer service, maintaining high standards of quality, presentation, and hospitality to exceed guest expectations. Team Management: Recruit, train, mentor, and supervise outlet staff, promoting a positive work environment and encouraging professional development. Financial Management: Monitor and manage outlet budgets, cost controls (labor, food, beverage), and revenue targets. Analyze financial reports and implement strategies to maximize profitability. Compliance and Standards: Maintain compliance with health, safety, and sanitation regulations. Ensure all operations comply with company policies, brand standards, and legal requirements. Inventory and Supplies: Oversee ordering and inventory control of food, beverages, and supplies to prevent waste and shortages. Collaboration: Work closely with kitchen, sales, marketing, and other hotel departments to coordinate promotions, events, and guest services. Problem Resolution: Address guest complaints and operational challenges promptly and effectively to maintain satisfaction and uphold the hotel’s reputation. Qualifications: Proven experience in food and beverage management within a full-service hotel or upscale hospitality environment. Strong leadership and team management skills. Excellent customer service and communication abilities. Solid understanding of financial management, budgeting, and cost control. Knowledge of health and safety regulations relevant to food and beverage outlets. Ability to work flexible hours, including evenings, weekends, and holidays as needed. Degree or diploma in Hospitality Management or related field preferred. #J-18808-Ljbffr