Restaurant Manager – Food & Beverage Operations

About the role

The Restaurant Manager oversees daily operations of restaurants, bars, and room service, ensuring exceptional guest experiences, high food quality, and efficient financial performance.

Key responsibilities

• Supervise day‑to‑day restaurant, bar, and room‑service activities, maintaining service, quality, and sanitation standards.
• Monitor staffing levels to meet operational and financial goals, stepping in to perform team duties when needed.
• Lead, motivate, and develop the Food & Beverage team, fostering a culture of teamwork and professionalism.
• Handle guest concerns promptly, gather feedback, and drive continuous service improvement.
• Ensure compliance with food safety, hygiene, local regulations, and company policies.
• Conduct performance reviews, identify training needs, and support employee development.

Required profile

• Strong leadership and people‑management abilities.
• Commitment to delivering outstanding guest service.
• Knowledge of food safety, sanitation, and hygiene standards.
• Ability to work under pressure during peak service periods.

Required skills

What we offer

• Opportunity to lead a dynamic Food & Beverage team in a premier resort setting.
• Competitive compensation package.
• Professional development and training programs.