F&B - Restaurant Manager

• Restaurant Operations
• Direct and coordinate daily restaurant operations.
• Ensure smooth and timely service delivery.
• Monitor staffing levels and operational readiness.
• Maintain service procedures and operating standards.
• Conduct regular front-of-house and back-of-house inspections.
• Guest Experience & Service Standards
• Ensure consistent service quality and guest satisfaction.
• Handle guest feedback and service recovery professionally.
• Actively engage with guests and solicit feedback.
• Monitor staff grooming, table setup, and service presentation.
• Take corrective action to address service gaps.
• Revenue & Business Performance
• Drive restaurant revenue through effective upselling.
• Support promotional activities and restaurant events.
• Monitor sales performance and guest spending.
• Identify opportunities to improve outlet profitability.
• Contribute to the achievement of departmental business objectives.
• Financial & Inventory Control
• Monitor operating costs and expenses.
• Assist in preparing the annual departmental budget.
• Monitor operating equipment and restaurant supplies.
• Participate in inventory counts and stock control.
• Minimize wastage and ensure efficient use of resources.
• Team Leadership & Development
• Supervise, coach, and develop restaurant Associates.
• Prepare duty rosters and manage leave schedules.
• Support recruitment, selection, and performance evaluation.
• Conduct briefings and provide on-the-job training.
• Maintain team discipline, morale, and collaboration.
• Quality, Hygiene & Safety
• Ensure cleanliness and hygiene across restaurant areas.
• Monitor mise-en-place and service readiness.
• Ensure equipment is properly maintained and report defects.
• Enforce food safety, health, fire, and emergency procedures.
• Ensure compliance with Resort policies and applicable regulations.
• Administration & Cross-functional Coordination
• Prepare and submit operational reports on time.
• Maintain accurate restaurant records and documentation.
• Work closely with Kitchen, Stewarding, Bars, Housekeeping, Engineering, and other departments to ensure smooth operations.
• Attend departmental meetings and training sessions.
• Recommend operational improvements and perform other duties assigned by the direct Manager.

• Working 5,5 days per week.
• Full salary and service charge provided during the probation period.
• Competitive salary, with staff accommodation or transportation allowance provided.
• Full benefits including insurance, annual leave, and holiday bonuses.
• Relocation support and annual home visit benefits.
• Annual Leave: 12 days of annual leave, with 1 additional day added each year.
• Employee Birthday: one paid day off and birthday gift.

Education

• Diploma or Bachelor's Degree in Hospitality Management, Food & Beverage Management, or a related field.

Working experience

• Minimum 3 years of experience in Food & Beverage operations.
• Previous supervisory or restaurant management experience is preferred.
• Experience in a 4- or 5-star hotel or resort is an advantage.

Professional knowledge and skills

• Strong knowledge of restaurant operations and service standards.
• Understanding of revenue management, upselling, and cost control.
• Knowledge of inventory management and operating equipment control.
• Good understanding of food hygiene, safety, and sanitation standards.
• Strong leadership, planning, and problem-solving skills.
• Proficiency in Microsoft Office applications.

Attitude and behaviours

• Guest-focused and service-oriented.
• Professional, proactive, and responsible.
• Strong leadership and decision-making abilities.
• Well-organized and attentive to detail.
• Positive attitude with a commitment to teamwork.
• Able to motivate and develop Associates.

Language proficiency

• Good command of spoken and written English.
• Additional language skills are an advantage.

Other skills

• Strong communication and interpersonal skills.
• Able to manage multiple priorities in a fast-paced environment.
• Flexible to work shifts, weekends, and public holidays.
• Professional grooming in accordance with Resort standards.