The Restaurant General Manager is responsible for overseeing all aspects of the hotel's restaurant operations. This includes managing staff, maintaining high-quality food and beverage standards, ensuring exceptional guest service, and driving profitability.

Key Responsibilities:

• Operations Management:
• Oversee daily operations, including scheduling, staffing, and inventory management.
• Ensure adherence to all food safety, sanitation, and health regulations.
• Monitor and control food and beverage costs.
• Develop and implement strategies to improve efficiency and productivity.
• Financial Performance:
• Analyze financial reports to identify areas for improvement.
• Develop and implement strategies to increase revenue and profitability.
• Manage budgets and control expenses.
• Guest Experience:
• Ensure exceptional guest service and satisfaction.
• Resolve guest complaints and issues promptly and professionally.
• Develop and implement guest service training programs.
• Team Leadership:
• Recruit, hire, and train restaurant staff.
• Motivate and inspire the team to achieve high performance.
• Conduct performance reviews and provide feedback.
• Address employee concerns and resolve conflicts.
• Menu Development:
• Collaborate with the culinary team to develop and maintain innovative menus.
• Ensure menu items are consistently prepared and presented.
• Marketing and Promotions:
• Develop and implement marketing strategies to attract guests.
• Coordinate with the hotel's marketing team to promote the restaurant.

Qualifications:

• Proven experience as a Restaurant General Manager or similar role.
• Strong leadership and management skills.
• Excellent communication and interpersonal skills.
• Knowledge of food and beverage operations, including menu development and cost control.
• Strong financial acumen and analytical skills.
• Ability to work flexible hours, including weekends and holidays.
• ServSafe certification required.