The Restaurant Manager is responsible for ensuring operational excellence, exceptional service quality, and the overall profitability of all food and beverage operations. The successful candidate will deliver an impeccable fine dining experience, lead and develop the restaurant team, and ensure every guest enjoys a consistently elegant, personalized, and memorable experience.

 

KEY RESPONSIBILITIES & MISSIONS

· Oversee all restaurant operations, including breakfast, lunch, dinner, bar service, room service, and special events.

· Ensure full compliance with the standards of a fine dining establishment and Relais & Châteaux, including guest welcome, service sequence, presentation, timing, product knowledge, and attention to detail.

· Organize staff schedules, daily briefings, service preparations, and team allocation according to business levels.

· Maintain a strong presence on the floor during service, anticipate operational needs, and make immediate decisions when required.

· Ensure smooth and effective daily communication with the kitchen, front office, reservations team, and hotel management.

· Develop, implement, monitor, and enforce Standard Operating Procedures (SOPs), checklists, hygiene standards, service procedures, and quality control processes.

· Handle guest feedback and complaints with professionalism and discretion, ensuring prompt resolution and thorough follow-up.

· Monitor sales performance, revenue, food and beverage costs, consumption, inventories, and waste control.

· Drive additional revenue through proactive upselling of wines, beverages, chef's recommendations, dining experiences, and supplements.

· Recruit, onboard, coach, evaluate, and develop front-of-house team members.

· Design and lead an ongoing training program covering service techniques, product knowledge, wines, guest relations, hospitality standards, sales skills, and complaint handling.

· Establish clear objectives and KPIs for the team, ensuring regular performance reviews and fair follow-up.