Restaurant Manager

Manage daily operations of all hotel food and beverage outlets, including restaurants, bars, banquets, room service, and other F&B outlets. Lead, train, schedule, and motivate F&B team members while ensuring exceptional guest service and promptly resolving guest concerns. Monitor food and beverage quality, presentation, and service standards, and develop operating procedures in accordance with hotel standards. Control food, beverage, labor, and operating costs to achieve budget targets, and monitor inventory, purchasing, receiving, storage, and stock controls. Work closely with the Executive Chef and kitchen team to maintain food quality and consistency. Oversee restaurant, bar, banquet, catering, and room-service operations, coordinate conferences, weddings, special events, and group functions. Prepare and monitor departmental budgets, forecasts, and financial reports, analyze sales and profitability, and implement strategies to increase revenue. Ensure compliance with health, safety, sanitation, and alcohol-service regulations, maintain strong relationships with guests, suppliers, and other hotel departments, and conduct regular inspections of F&B outlets to ensure cleanliness and operational standards. Support menu development, promotions, special events, and marketing initiatives.