Restaurant Manager

Primary Purpose 

The Restaurant Manager supports the Food & Beverage Manager in overseeing all F&B operations in the restaurant, bar and during event. The incumbent ensures smooth day-to-day service delivery, high guest satisfaction, cost efficiency, and team motivation.

This position acts as a bridge between the F&B Manager and the operational teams, taking responsibility for delegated tasks, ensuring service standards are maintained, and stepping in to lead the department in the Managers absence.

Responsibilities:

1. Operational Support & Service Excellence

• Assist the F&B Manager in managing daily operations of all F&B outlets.
• Supervise and coordinate staff to ensure high-quality service delivery.
• Maintain strong floor presence, supporting the team during peak service hours.
• Address guest concerns and complaints promptly, ensuring service recovery.
• Support implementation of company SOPs, service standards, and best practices.

2. Financial & Business Performance

• Assist in monitoring budgets, revenue targets, and cost control measures.
• Review daily sales reports and support implementation of upselling strategies.
• Ensure proper stock management, portion control, and minimization of wastage.
• Support menu engineering and pricing strategies in collaboration with the Head Chef and F&B Manager.

3. Team Leadership & Training

• Supervise, train, and mentor supervisors and frontline F&B staff.
• Support the recruitment and onboarding process of new employees.
• Conduct pre-shift briefings to communicate priorities and standards.
• Motivate staff to achieve performance and guest satisfaction goals.
• Step in to manage shifts or outlets in the absence of supervisors.

4. Guest Experience & Relations

• Engage with guests to understand needs, preferences, and feedback.
• Anticipate guest expectations and assist in personalizing service delivery.
• Promote special events, themed nights, and promotions to enhance guest experiences.

5. Compliance & Safety

• Ensure adherence to health, hygiene, and food safety regulations.
• Monitor cleanliness, sanitation, and proper maintenance of F&B areas.

6. Administrative & Reporting Duties

• Assist in preparing daily, weekly, and monthly reports for management.
• Maintain records of inventory, payroll, and staff schedules.
• Provide feedback to the F&B Manager on operational improvements.
• Any other assignments as may be designated to you.

Qualifications:

• Diploma/Degree in Hospitality Management or equivalent qualification.
• 2/3 years' experience in a similar role
• Computer literacy (Word, Excel, PowerPoint)
• Strong communication and report writing skills

Competencies required:

• Strong leadership and team supervision
• Excellent customer service skills
• Effective communication and interpersonal abilities
• Problem-solving and conflict resolution
• Organizational and time management skills
• Attention to detail
• Ability to work under pressure and multitask
• Knowledge of food safety and hygiene standards
• Flexibility to work shifts, weekends, and holidays

Application with CV should be submitted by email to careers@montchoisygolf.com by latest 10 November 2025. For more information on the Mont Choisy Group of Companies, please visit our website www.montchoisy.com. The company reserves the right to call only the best candidates for an interview and not to make any appointment following this advertisement.