Restaurants Operation Manager

About the role

The Restaurants Operation Manager is responsible for overseeing daily restaurant activities, ensuring service excellence and aligning operations with the hotel’s standards and targets. This role combines guest‑focused service, staff development, and strict adherence to hygiene, safety and environmental policies.

Key responsibilities

• Supervise front‑of‑house staff to deliver excellent guest service in line with hotel standards.
• Identify training needs, design training plans and conduct monthly on‑the‑job and off‑the‑job sessions.
• Participate in daily briefings and meetings to ensure clear communication and prompt handling of guest inquiries.
• Develop and implement promotional activities to attract guests and meet revenue targets.
• Prepare duty rosters based on forecasts to guarantee appropriate staffing levels.
• Evaluate team performance, recommend promotions or internal transfers as required.
• Address guest complaints directly or in collaboration with the Head of Food & Beverage.
• Conduct grooming standards training and monitor weekly checklists for professional appearance.
• Monitor hygiene and cleanliness of the restaurant and ensure proper maintenance of service equipment.
• Uphold environmental, health and safety standards in accordance with organisational policies.

Required profile

• Proven experience in supervising restaurant or hospitality staff.
• Ability to plan, deliver and evaluate training programmes.
• Strong communication skills for briefings, guest interactions and team coordination.
• Knowledge of hygiene, health and safety regulations applicable to food service environments.
• Capability to create and manage promotional initiatives that drive revenue.

Required skills