Restaurant Manager-HIEX_HYDBH

Guest Experience:

Ensure guests consistently receive prompt, friendly, and efficient service.

Handle guest feedback and resolve any complaints promptly and professionally.

Monitor guest satisfaction levels and take proactive steps for improvement.

Operational Excellence:

Supervise and coordinate restaurant operations, including breakfast service and à la carte or buffet offerings.

Ensure compliance with IHG brand standards and local hygiene, health, and safety regulations.

Maintain cleanliness, orderliness, and proper presentation across the restaurant, service areas, and pantry.

Manage inventory, requisitions, and par levels for F&B supplies.

Team Management:

Lead, train, and motivate the service team to deliver consistent “True Hospitality.”

Prepare staff schedules and manage manpower effectively.

Conduct daily briefings, ensuring team members are updated on hotel activities, promotions, and operational priorities.

Financial & Administrative Responsibilities:

Assist in achieving departmental revenue and cost-control targets.

Ensure proper cash handling, billing accuracy, and adherence to financial procedures.

Participate in menu planning and promotional activities with the F&B Manager and Chef.

Brand & Compliance:

Ensure brand standard compliance in product presentation, service delivery, and guest engagement.

Support IHG’s “True Hospitality for Good” culture and maintain a positive, guest-focused environment.

Ensure adherence to IHG Way of Clean and HACCP standards at all times.

Diploma/Degree in Hotel Management or equivalent.

Minimum 3–5 years of F&B experience, with at least 1 year in a supervisory or managerial role (preferably with an international hotel brand).

Strong leadership, communication, and problem-solving skills.

Knowledge of POS systems, inventory management, and guest service standards.

Flexibility to work shifts, weekends, and holidays as per business needs.

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