Restaurant Manager

Job Summary:

Casale Panayiotis is looking for an experienced and service-driven Restaurant Manager to lead our dining operations. This role is central to delivering the warm, authentic hospitality that defines the guest experience in our award-winning hotel and restaurants. You will oversee daily restaurant operations, manage and motivate a dedicated team, and ensure every guest enjoys a memorable culinary journey rooted in local flavours and traditions.

Key Responsibilities:

·        Oversee all restaurants operations to ensure a smooth and efficient dining experience.

·        Responsible for the image of the restaurant and increasing its sales (from preparation through to service).

·        Be the host and communicate with customers.

·   Handle customers inquiries, concerns or complaints professionally and efficiently and inform the GM

·        Organises the restaurant team: their tasks, schedules, training and information meetings.

·        Organises Team in serving and pass for each area.

·        Recruiting, training and supervising junior staff members.

·        Maintains high standards of morale and personal appearance of all staff.

·        Liaises with customers regarding special functions.

·        Gathers customer feedback, questionnaires and comments.

·        Monitors customer service levels.

·        Always ensure exceptional customer service and customer satisfaction.

·        Maximises restaurant occupancy.

·        Organises to increases restaurant and bar sales.

·        Ensures that table appointments and that table are set correctly.

·        Coordinate special events or group bookings in the restaurant.

·        Maintain cleanliness and appearance of the restaurant in line with hotel standards.

·        Ensures that stations have their correct mise-en-place.

·        Ensures that faults and defects are reported to Maintenance and actioned without delay.

·        Be aware of all statutory regulations affecting safety and ensure that any safety hazard is rectified.

·        Ensures that all stocks and supplies are timeously requested, correct stock levels maintained and stored under optimum conditions.

·        Ensures regular stocktaking of all operating equipment at specified intervals.

·     Ensures effective communication by attending meetings as required and holding staff meetings on a regular basis to impart information.

·        Ensuring compliance with licensing, hygiene and health and safety legislation/guidelines and department ISO regulation and reporting.

·        Carries out any other duties of a comparable nature as may be required by the General Manager

Key Qualifications:

1.     Education and Experience:

·        Degree or diploma in Hospitality Management or related field (preferred).

·        Proven experience as a restaurant manager or in a similar leadership role within a hotel or upscale dining environment.

2.     Skills:

·        Strong leadership and organizational abilities.

·        Strong knowledge of food and beverage operations.

·        Excellent communication and interpersonal skills.

·        Ability to multitask and remain calm under pressure.

·        Ability to lead and motivate a team.

·        Proficient in using point of sale (POS), experience with hotel property management systems.

3.     Personal attributes:

·        Professional and polished appearance.

·        High level of attention to detail.

·        Strong commitment to delivering exceptional customer service.

·        Availability to work flexible hours, including evenings, weekends, and holidays.

Work Conditions

Requires standing for long periods and working in a fast-paced environment.
Flexible schedule, including evenings, weekends, and holidays.

Tagged as: leadership skills, organizations skills