Restaurant Manager
- Savanne
- Not disclosed
- Permanent
- Added 20/04/2026
- Closing 20/05/2026
- Deeksha Gujudhur
Provide leadership, supervision and motivation to the outlet team, as per standards
The tasks:
| 1 | Take part in training and implement accordingly | |||||||
| 2 | Conduct and ensure that employees receive adequate and satisfactory on-the-job training | |||||||
| 3 | Keep his superior informed about all unusual matters concerning any plans affecting his/her area | |||||||
| 4 | Ensure that discipline prevails within the team and communicate any disciplinary issues to superior / HR manager | |||||||
| 5 | Play an active role in the team and ensure smooth and satisfactory hand-over between shifts | |||||||
| 6 | Assist in the building of an efficient team by taking interest in their welfare, safety and development | |||||||
| 7 | Assist the FNB / Resident Manager to carry out performance appraisal and to identify necessary training measures | |||||||
| 8 | Ensure a good working relationship with Housekeeping and other departments as required | |||||||
| 9 | Ensure proper grooming of team members as per standard | |||||||
| 10 | Coordinate & supervise activities to ensure optimum care and assistance to guests | |||||||
| 11 | Establish and maintain effective employee relations | |||||||
| 12 | Ensure high level of quality services are delivered to guests at all times | |||||||
| 13 | Handling and monitoring of guests complaints and the relevant follow up action required | |||||||
| 14 | Consult daily events to take note of number of guests for “mise en place” / to prepare arrival and special cocktail / “mise en place” of fruit platters in arrival rooms | |||||||
| 15 | Inspect set ups, including service station before the opening/ensure that guests’ requests are properly followed | |||||||
| 16 | Ensure the set up and ambiance of the outlet are as per standards | |||||||
| 17 | Participate in service of food and beverage items as and when required | |||||||
| 18 | Able to bring new ideas and innovation ( special nights, dinners) | |||||||
| 19 | Participate in Eco Standard/Sustainable Responsibility set by the hotel | |||||||
| 20 | Assist his superior in ensuring a proper manning during the shift | |||||||
| 21 | Assist his superior in managing the budget efficiently and effectively | |||||||
| 22 | Monitor leaves in respective outlet | |||||||
| 23 | Control of expenses (breakages, linen, materials, etc.) | |||||||
| 24 | Monitor the outlet’s operation equipment in collaboration with the responsible of the stewarding department | |||||||
| 25 | Conduct monthly inventory on materials used in the outlet / villas | |||||||
| 26 | Check and approves stores requisitions whilst ensuring par stock at the outlet are maintained | |||||||
| 27 | Submit at the end of each shift number of covers and sales figures to the F&B manager / night auditor | |||||||
| 28 | Ensure that all transactions regarding guests checks are dealt with | |||||||
| 29 | Ensure energy saving (electricity, gas, water) | |||||||
| 30 | Ensure respective TMs are operating as per Quality Management System | |||||||
| 31 | Ensure respective TMs are operating as per S&H regulations and policies | |||||||
| 32 | Establish all quality procedures in collaboration with the quality manager and ensure the follow-up | |||||||
| 33 | Participate in daily briefings and debriefings with respective team members and attends daily F&B meeting | |||||||
| 34 | Ensure the quality of products and services delivered to guests | |||||||
| 35 | Ensure that all matters concerning TM are communicated to the F&B manager / HR manager | |||||||
| 36 | Supervise orders to rooms and liaise with the kitchen to keep up established standards | |||||||
| 37 | Organise breakfast / lunch / dinner operation | |||||||
| 38 | Comply with all the sustainability commitments and practices implemented within business units | |||||||
| 39 | Notify the Sustainable Development Department of any matters that may pose any impact to the environment and society | |||||||
