Restaurant Manager

Roles and responsibilities

As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent Guest and Member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Specifically, you will be responsible for performing the following tasks to the highest standards:

• Manage Restaurant operations
• Maintain exceptional levels of customer service, ensuring the seamless execution of service that exceeds guest expectations and aligns with our luxury brand standards
• Recruit, train, and develop a passionate and skilled team
• Maintain exceptional levels of customer service by anticipating guest needs, addressing inquiries promptly, and implementing feedback for continuous improvement
• Monitor and manage budgeted guidelines related to food costs and payroll, driving sales initiatives to maximize revenue while maintaining quality and service standards.
• Collaborate with the Food and Beverage team to curate innovative and seasonal menus that resonate with our guests and reflect culinary trends
• Oversee monthly stock takes and inventory management to optimize food and beverage costs, reducing waste while enhancing quality
• Motivate and incentivize team members to achieve departmental targets and drive revenue growth through personalized service and upselling techniques.
• Establish and communicate departmental targets, work schedules, and operational policies, ensuring all team members are aligned with our strategic objectives.
• Evaluate guest satisfaction levels with a focus on continuous improvement
• Conduct regular communication meetings, ensuring transparency and accountability among team members while documenting and disseminating meeting outcomes.
• Champion environmentally responsible practices within the restaurant, promoting sustainability in sourcing and operations.
• Work closely with other departments to maintain harmonious operations and foster positive working relationships across the hotel.
• Ensure adherence to hotel security protocols, fire regulations, and all health and safety legislation to maintain a safe and welcoming environment for guests and staff alike.

What are we looking for?

A Restaurant Manager serving Hilton brands is always working on behalf of our Guests and working with other Team Members. To successfully fill this role, you should maintain the attitude, behaviours, skills, and values that follow:

• Management Experience: Proven experience in food and beverage management within a high-end or luxury environment
• Financial Acumen: Ability to meet financial targets and manage budgets effectively while maximizing revenue
• Brand Standards Compliance: Knowledge of and adherence to all food and beverage brand standards, ensuring consistency and quality in service
• Resilience: Capability to thrive in a fast-paced environment while maintaining service excellence
• Impeccable Grooming: Commitment to maintaining the highest standards of personal presentation
• Team Development: Passion for mentoring and developing team members, fostering a culture of continuous improvement
• Flexibility: Adaptability to respond to various work situations and guest needs with a positive attitude

It would be advantageous in this position for you to demonstrate the following capabilities and distinctions:

• Relevant Degree: A degree in hospitality management, business, or a related field is advantageous
• Guest Service Passion: A strong enthusiasm for delivering exceptional levels of guest service and creating memorable experiences

Desired candidate profile

Qualifications:
Education: Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
experience in restaurant management or a similar role, with a proven track record of successful operations.
Skills:
Leadership: Strong ability to lead, motivate, and develop staff, fostering a positive and productive team environment.
Customer Service: Exceptional interpersonal skills, focused on delivering an outstanding dining experience to guests.
Financial Acumen: Proficiency in budgeting, forecasting, and financial reporting to drive profitability.
Problem-Solving: Strong analytical skills for addressing operational challenges and customer issues effectively.
Communication: Excellent verbal and written communication skills for effective interaction with staff, customers, and suppliers.
Responsibilities:
Oversee daily restaurant operations, ensuring compliance with health and safety regulations.
Manage staff recruitment, training, and performance evaluations to build a high-performing team.
Develop and implement strategies to increase sales, improve customer satisfaction, and enhance operational efficiency.
Monitor inventory levels and manage ordering of supplies to minimize waste and control costs.
Handle customer inquiries, complaints, and special requests with professionalism and attention to detail.
Personal Attributes:
Passionate: A genuine enthusiasm for food, beverage, and hospitality.
Detail-Oriented: Strong attention to detail in service delivery, food quality, and restaurant presentation.
Adaptable: Ability to thrive in a fast-paced environment and adjust to changing priorities.
Team Player: Collaborative mindset, willing to support others to achieve common goals.
Availability:
Flexibility to work evenings, weekends, and holidays as required.