The Manager, outlet is responsible for providing maximum guest satisfaction whilst maximizing sales and controlling expenses.

Key Duties and Responsibilities:

• To ensure that all guests are greeted, welcomed and seated in a courteous, polite and helpful manner. To attend all guests with the correct title and to requirements promptly.
• To proactively promote and exceed agreed CS, engagement survey and financial scores
• To be fully conversant with the Restaurant operation and to efficiently manage the operation of all shifts
• To take a keen interest in the current business situation and to bring in sound ideas to increase profit, decrease spending, up selling orders, beach dinners and maximizing guests spent where possible.
• To efficiently administer and action the daily mail, guest report lists, staff  schedules, leaves forms and other paperwork that is required and to ensure accurate notes are kept and are accessible
• To effectively communicate with the other departments and colleagues, suppliers and contractors to ensure that all information is communicated to the right addressee
• To communicate with Head Chef on particular guests’ requirements, and maintain a close and professional working relationship with the kitchen at all times
• Safety of the working environment in the department is maintained
• A briefing(line up) is held on a daily basis and important events are communicated to all employees
• To be actively involved in all staff related issues and to handle them in a professional manner
• Responsible for all departmental induction training and on the job training of new members of staff and also newly promoted staff
• Assist in conducting appraisals
• To understand the need for training and development of all individuals and to take a proactive approach in training employees on their responsibilities regarding Fire and Bomb Safety, Health and Safety and Food Hygiene
• Attend F&B Management meeting on a daily basis and cascade down all the informations to the team
• The restaurant manager will ensure that operations hours are well covered at all time and will support other restaurants during peak time
• To ensure that opex inventory are carried out on a monthly basis and report is sent to F&B Manager together with action plan to reduce breakages
• To ensure that Operating supplies purchase request is done after F&B manager approval
• The restaurant manager will manage the weekly forecast and all the colleagues vacations, refunds off, public holidays to ensure that the Manhour are properly and fairly carried out.

Skills, Experience & Educational Requirements:

• Should have at least a diploma in Hotel Management 
• Should have at least 3 years of experience in the same role in an International Ultra-Luxury Resort. 
• Good communication and interpersonal skills
• Excellent customer service skills
• Team-leading skills
• The ability to work independently
• The ability to use own initiative
• Good numeracy skills
• The ability to motivate others but also impose disciplinary measures if necessary
• Good problem-solving skills
• Good organisational skills
• Experience in other outlets as part of their cross exposure or induction
• Must be fluent in written and spoken English and French 
• Food handler's certificate is a must

 Ability in:

• Recruiting, training and supervising staff
• Agreeing and managing budgets
• Planning menus
• Ensuring compliance with hygiene and health and safety legislation/guidelines
• Promoting and marketing the business
• Overseeing stock levels
• Ordering supplies
• Producing staff rotas
• Handling customer enquiries and complaints
• Taking reservations
• Greeting customers
• Planning
• Problem solving
• Preparing and presenting staffing reports.
• Keeping statistical and financial records
• Producing plans to increase/maximize sales and profits
• Handling administration and paperwork
• Liaising with customers, employees, suppliers, sales representatives etc
• Making improvements to the running of the business.