Restaurant Manager Luxury Hotel KAFD

Adeera Hotel group

Operational Leadership

• Oversee daily restaurant operations, including reservations, table management, service flow, and guest satisfaction.
• Ensure smooth coordination between front-of-house staff and the culinary team to deliver high-quality, timely service.
• Monitor the restaurant s ambiance, presentation, and service standards to maintain luxury brand consistency.
• Plan staffing schedules to cover peak periods, special events, and high-volume services efficiently.
• Troubleshoot operational issues during service to maintain seamless guest experiences.

Guest Experience & Service Standards

• Deliver personalised and memorable service for all guests, ensuring luxury service standards are met consistently.
• Handle VIP guest interactions, special requests, and service recovery professionally.
• Monitor guest satisfaction through feedback and implement service improvements proactively.
• Collaborate with marketing and events teams to support promotions, seasonal initiatives, and special dining experiences.

Team Leadership & Development

• Recruit, train, mentor, and manage front-of-house staff, including supervisors and team leaders.
• Conduct daily briefings, coaching sessions, and performance reviews to maintain a motivated and professional team.
• Promote a positive, guest-focused culture that encourages teamwork, accountability, and high service standards.
• Support succession planning and career development for restaurant staff.

Financial & Administrative Management

• Assist in budgeting, forecasting, and achieving revenue targets for the restaurant.
• Monitor labour costs, inventory, and stock control to ensure operational efficiency.
• Prepare operational reports, including sales performance, staff productivity, and guest satisfaction metrics.
• Implement cost-control measures while maintaining service quality and luxury standards.

Compliance & Quality Assurance

• Ensure compliance with food safety, hygiene, and HACCP standards.
• Maintain adherence to hotel policies, SOPs, and luxury brand standards.
• Conduct regular audits of service, presentation, and operational quality, implementing corrective actions as needed.
• Ensure safe and efficient handling of service equipment, furniture, and restaurant facilities.

Collaboration & Communication

• Serve as the main operational link between the restaurant, culinary team, and other hotel departments.
• Work closely with the Executive Chef and culinary team to ensure menu execution, quality, and service timing are maintained.
• Provide operational updates, challenges, and performance insights to the Director of F&B.