Restaurant Manager

We are looking for a highly skilled and hands-on Restaurant Manager to lead the poolside food and beverage operations at The President Hotel. In this role, you will be responsible for ensuring flawless service delivery, creating unforgettable guest experiences, managing and motivating a high-performing team, and driving operational and financial performance .

You will oversee all aspects of the pool restaurant, including staff management, guest engagement, inventory and supplier coordination, financial reporting, and compliance with health and safety standards . The role also requires flexibility to assist other hotel outlets , maintaining consistency and excellence across all dining experiences.

Experience & Requirements

Minimum 2-3 years' experience in a restaurant management role, preferably in a hotel environment

Hospitality Management qualification (advantageous)

Strong leadership and team development abilities

In-depth knowledge of food and beverage operations

Excellent communication, interpersonal, and problem-solving skills

Ability to multitask in a fast-paced environment with high attention to detail

Proficiency in Microsoft Office and restaurant systems (Micros-Simphony, Opera, Dineplan)

Passion for hospitality and a commitment to exceptional guest service

Duties & Responsibilities

Lead daily pool restaurant operations with precision and attention to detail

Develop and implement operational plans, SOPs, and service standards

Manage reservations, table allocations, guest flow, and service coordination

Oversee stock control, supplier relationships, and purchasing

Monitor performance metrics and implement strategies for continuous improvement

Act as the face of the restaurant, engaging with guests to create memorable experiences

Handle guest feedback and complaints professionally and promptly

Consistently monitor service delivery to exceed expectations

Implement guest satisfaction strategies to drive repeat visits and positive reviews

Drive revenue growth through upselling, promotions, and innovative service ideas

Control costs through staff scheduling, supplier negotiation, and waste reduction

Prepare and analyze financial reports to track revenue, expenses, and profitability

Manage budgets, inventory, stock control, and operational expenses

Ensure accurate reporting of sales, staff costs, and supplier accounts

Recruit, train, coach, and retain high-performing team members

Motivate staff with clear objectives, feedback, and recognition

Manage rosters, payroll, leave, and disciplinary processes

Conduct performance evaluations and annual appraisals

Foster a welcoming and professional environment for guests and employees

Ensure adherence to health, safety, and hygiene regulations

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