As a Restaurants Operation Manager, you play a pivotal role in overseeing and optimizing all aspects of restaurant operations. Your responsibility is to ensure the achievement of optimal results, aligning with departmental targets, policies, and procedures.

Key Job Responsibilities:

• Supervise and deliver excellent guest service, adhering to hotel standards to ensure overall guest satisfaction.

• Identify training needs and develop training plans to uphold service standards.

• Plan and conduct monthly on-and-off-the-job training sessions to enhance colleagues’ knowledge and maintain service standards.

• Participate in daily briefings and meetings, ensuring effective communication within the team to address guest inquiries.

• Actively engage in the restaurant’s promotional activities and create new promotions to attract guests and meet revenue targets.

• Prepare duty rosters based on forecasts to ensure adequate staffing for operational requirements.

• Evaluate team performance and initiate promotions or internal transfers as needed.

• Address and resolve guest complaints directly or consult with the Head of F&B to ensure guest satisfaction.

• Conduct training on personal grooming standards and monitor weekly checklists to maintain a professional appearance.

• Monitor hygiene and cleanliness standards in the restaurant, ensuring upkeep of all service equipment according to hotel standards.

• Uphold environmental, health, and safety standards in alignment with organizational policies.

• Adhere to the company’s environmental, health, and safety procedures and policies.