Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others' feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements.

Job Overview:
The Restaurant Manager oversees all day-to-day operations to ensure exceptional guest experiences, profitability, and smooth business performance. This role involves managing staff, maintaining quality standards in food and service, monitoring financial performance, and ensuring compliance with health and safety regulations. The General Manager leads by example, driving operational excellence, motivating the team, and implementing strategies to increase sales and customer satisfaction.

Key Responsibilities:

• Menu Planning and Development: Collaborate with chefs and culinary team to create menus that appeal to customers, align with the establishment's concept, meet budgetary requirements, and comply with food safety regulations
• Purchasing and Inventory Management: Source and purchase food, beverages, and supplies, negotiate with vendors, manage inventory levels, and ensure cost-effective purchasing practices while maintaining quality standards.
• Team Management: Recruit, train, schedule, lead, and motivate food and beverage service team members, including waiters, bartenders, kitchen teams, and other personnel, to provide excellent customer service.
• Customer Service: Ensure high standards of customer service are maintained by interacting with guests, addressing feedback and complaints, and resolving any issues that may arise during service.
• Quality Control and Compliance: Monitor food preparation, presentation, and service to ensure quality and consistency, as well as compliance with health, safety, and sanitation regulations.
• Financial Management: Develop and manage budgets, analyse financial reports, track expenses, and implement cost-control measures to maximize profitability and achieve financial targets.
• ⁠Event Planning and Catering: Coordinate and oversee food and beverage services for events, conferences, weddings, and other special occasions, ensuring that client expectations are met and that events run smoothly.
• Marketing and Promotions: Collaborate with the Resort Custodian, marketing and Sales team to develop strategies to promote food and beverage offerings, drive sales, attract customers, and enhance the overall dining experience.
• Vendor and Supplier Relations: Build and maintain relationships with food and beverage suppliers, negotiate contracts, monitor performance, and seek opportunities for partnerships that benefit the establishment.
• Trends and Innovation: Stay informed about industry trends, new technologies, and innovations in food and beverage service to continuously improve offerings, stay competitive, and meet customer preferences.

Theoretical Knowledge and Qualifications:

• Diploma or Degree in Hospitality Management or related field.
• Proven restaurant manager experience of more than 3 years in a 4-star establishment.
• Proficiency in MS Office - Word, Excel & Outlook, Restaurant management software, POS, Preferably HTI with Plus Point, Plus Central and Apex

Contact information

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