Job Description

Our client is an ultra-luxury resort, recognized globally as a hospitality leader in the wellness industry. As a Restaurant Manager, you are responsible for managing restaurant operations to deliver an excellent guest and member experience. A Restaurant Manager will also be required to manage, train, and develop team members and work within all budgeted guidelines. Requirements Minimum of a diploma in hospitality and hotel or business management. 2+ years of demonstrated experience in a progressive managerial role. Knowledgeable with food and hygiene codes, policies and procedures. Experience in a similar role in luxury hotels or reputable fine dining restaurants with proven results. Have an intuitive sense of product and service quality, a passion for excellence and an understanding of the sophisticated needs of the luxury customer. Excellent command of written and spoken English. Able to live in a remote location for extended periods of time and travel on single status. Full knowledge of food and beverage terminology, application, operation, wine service, costs, menu development and controlling inventory. Work experience in GCC is a plus! Additional European language preferred. Responsibilities Take full responsibility for the efficient operation of the assigned resort restaurant to provide exceptional products and services within brand operating standards. Ensure that all set policies, procedures, and best practices are in place and rigorously enforced. Support the Food & Beverage Manager in the smooth running of resort restaurants and destination dining experiences. Assess food & beverage amenities, menus and wine lists constantly to remain relevant and in keeping with wellness and sustainability practices. Collaborate and work in partnership with the Guest Services department to ensure guests' needs are determined /met. Interact with guests and hosts in a professional, courteous and positive manner and proactively seek feedback. Carry out service recovery or charge our hosts to do so to the satisfaction of guests. Have a full knowledge of menus and specials of all outlets and a good knowledge of the wine list and be able to recommend wine in the absence of the sommelier. Review product and service quality continually through physical presence in the outlet/s and public areas on a regular basis to ensure rigorous adherence to LQA standards and guest comments.