Restaurant Hotel Managers jobs

Assists the Restaurant Manager in managing the outlet as a successful independent profit center, ensuring maximum guest satisfaction consistent with Marco Polo Hotel Standards, through planning. Organizing, directing and controlling the Food and Beverage operation and administration.

Key Responsibilities:

• Supervises the daily operations of the all-day dining restaurant to ensure exceptional guest service, compliance with hotel standards, and operational efficiency.
• Leads and develops restaurant associates through training, coaching, performance monitoring, and effective workforce scheduling.
• Monitors sales, labor costs, inventories, and operating expenses to achieve financial objectives and maximize profitability.
• Handles guest concerns, feedback, and service recovery initiatives to maintain high guest satisfaction and loyalty.
• Coordinates with Kitchen, Stewarding, Housekeeping, Engineering, and other departments to ensure seamless operations, cleanliness, and maintenance of the outlet.

Qualifications:

• Bachelor’s degree in Hospitality Management, Hotel & Restaurant Management, or a related field.
• Proven experience in luxury hospitality or upscale Food & Beverage environments with a strong focus on guest satisfaction.
• Comprehensive knowledge of fine dining service standards, premium beverage service, and luxury guest expectations.
• Strong leadership and supervisory skills with the ability to train, motivate, and manage a diverse team.
• Excellent communication, interpersonal, and problem-solving skills in a fast-paced, high-pressure setting.
• Proficient in POS systems, inventory management, cost control, and operational procedures.

Benefits:

• Employee discount

Work Location: In person