Outlets Restaurant Manager (Hôtel Swexan)

Overview Harwood Hospitality Group seeks a Restaurant Manager for Hotel Swexan. The Restaurant Manager is responsible for the operational efficiency and profitability of a restaurant unit within Hotel Swexan. They manage the unit within the core values, policies and guidelines established by Harwood to ensure customer satisfaction and loyalty, employee engagement and profit maximization. They organize and manage the activities of the restaurant to maintain high standards of food and beverage quality, service, and merchandising. Job Functions Act the “Restaurant General Manager” in the absence of the GM/ AGM. Help the General Manager monitor and coordinate the day-to-day operations of the unit during each shift and ensure all FOH and BOH SOPs (including HACCP) are duly followed and fully executed. Be visible, hands-on, and ensure a strong personal presence in FOH (mainly during peak hours) and BOH areas. When needed, actively participate in guest service duties (welcoming guests, escorting guests to tables, taking guest orders, clearing tables, etc.). Interact with staff at all levels in a fast-paced environment, remaining flexible, proactive, resourceful, and efficient, with a high level of professionalism and confidentiality. Oversee preparation of food and beverage items. Ensure maximum security in all areas under control and that staff are aware of key security importance. Ensure prompt and efficient service of all meals, snacks, functions, and beverages to required standards. Maintain clean restaurants and restrooms with impeccable table appointments, including flower arrangements. Ensure unit is adequately staffed with properly trained associates to cover day-to-day operations and special occasions/events. Complete management duties (scheduling, administrative) in a timely manner. Work varying schedules to reflect business needs of the restaurant. Deliver spotless service to all guests and fulfill their needs and expectations to the highest level and down to the smallest details. Ensure guest orders are properly executed and delivered in a timely manner. Participate in unit menu design and menu pricing policy. Ensure unit equipment and utensils are in working condition; arrange for maintenance and repair as needed; report any defect to the Restaurant General Manager. Maintain appropriate staffing levels and standards; do not exceed agreed levels without prior consultation. Maintain company and statutory hygiene standards in all areas. Review schedules to balance guest service quality with labor costs. Guest Relationships Provide a warm welcome and a fond farewell to each guest. Ensure service team memorizes and uses guest names in interactions. Meet and greet guests, build strong relationships, and regularly check guest satisfaction. Record guest preferences and birthday data in the guest database and reference during service. Engage with VIPs, ownership, and guests on behalf of Hotel Swexan; handle special requests as needed. Regularly review and evaluate guest satisfaction for the restaurant. Maintain guest database as an effective marketing and PR tool. Empower the team to resolve guest concerns promptly; escalate issues when necessary. Document defects or incidents and implement resolutions to prevent recurrence; report guest issues to the DOO. Employee Management, Engagement & Training Lead by example and take accountability for problems. Schedule work hours for FOH associates. Delegate and follow up effectively. Ensure associates are groomed and conduct themselves according to hotel codes of practice, image, and core values. Provide leadership, motivate, coach and train the team with a focus on upselling and service standards. Schedule periodic staff meetings to interpret policies and gather feedback. Participate in hiring, orientation, and annual performance assessments of associates; set goals for direct reports. Train and motivate staff; evaluate performance and encourage development within the department. Ensure fair discipline and awareness of statutory requirements for F&B operations. Stay informed of industry trends and propose improvements; conduct regular on-the-job training. Empower direct reports and provide opportunities for skill development. Develop and administer training programs to support career advancement. Procurement and Deliveries Identify and estimate food and beverage supply requirements and place beverage orders with suppliers (in collaboration with Head Chef). Check and order non-food item supplies. Schedule deliveries; ensure correct storage and inventory of goods. Verify quality and documentation of deliveries; enforce contract terms with approved vendors; report breaches to the Restaurant GM. Finance, Cost Control & Budgeting Monitor restaurant sales and revenue; manage daily receipts and deposits. Ensure accurate cash management procedures. Review and analyze reports; propose corrective actions for budget variances and implement approved actions. Manage unit F&B costs within budget; control food, beverage, and labor costs across sub-departments. Aim for profit objectives and uphold standards of quality, service, cleanliness, merchandising and promotion. Review schedules to optimize guest service and monitor labor costs. Implement control of beverage and labor costs across sub-departments. Meetings & Communication Prepare and analyze management reports for the unit. Attend weekly meetings with Restaurant GM and DOO. Report major product defects or guest issues and take corrective actions. Ensure smooth communication with direct reports and other Restaurants/Units GMs. Competencies Adaptability / flexibility Communication Customer service Decision making / judgment Leadership Managing conflict Planning Quality Sense of urgency Work Environment This job operates in a restaurant setting. The role routinely uses standard kitchen equipment and requires standing for at least 8 hours. The role may require bending, lifting and carrying up to 50 lbs. Required Education & Experience High School diploma or related field Minimum of 3 years leadership experience in a fine dining restaurant or related field Proven developer of people Ability to work on feet for at least 8 hours Strong financial and P&L management skills Excellent problem-solving and conflict-resolution skills #J-18808-Ljbffr Hôtel Swexan