| Other Requirement |
• Age 35 to 45 years
• Experience with an international hotel brand, particularly in the Dhaka market, will be considered an added advantage.
• Pre-opening hotel experience in a Five-Star / Upper-Upscale environment will be an added advantage.
• Excellent knowledge of Food & Beverage and restaurant operations.
• Strong knowledge of restaurant POS systems and hotel operating systems such as Opera / Fidelio.
• Excellent command of MS Office applications, particularly Word, Excel and PowerPoint.
• Strong understanding of restaurant service standards, food safety, hygiene and operational procedures.
• Excellent guest service and guest relationship management skills.
• Strong leadership, team management and staff development capabilities.
• Strong problem-solving, analytical and decision-making skills.
• Result-oriented, organized, focused and able to work effectively under pressure.
• Strong cost-control and financial management awareness with the ability to monitor revenue and operating expenses.
• Excellent communication skills in English, both written and verbal.
• Well-groomed, professional and pleasing personality with strong attention to detail.
• Ability to work effectively in a fast-paced and dynamic hotel environment.
• Willingness to remain available on call as required by business demands and management.
• Ability to lead and motivate a diverse team while maintaining high standards of discipline and professionalism. |
| Responsibilities |
The Restaurant Manager will be responsible for the overall planning, management and execution of restaurant operations, ensuring consistently high standards of food quality, service excellence, guest satisfaction, operational efficiency and profitability.The position will oversee daily restaurant activities, including service operations, staff deployment, guest relations, restaurant presentation, inventory control, cost management and compliance with hotel standards. The Restaurant Manager will work closely with Kitchen, Stewarding, Sales & Marketing, Events, Housekeeping, Engineering, Front Office, Security and Finance to ensure seamless restaurant operations and an exceptional dining experience.Responsibilities• Manage and supervise the overall day-to-day operations of the assigned restaurant.
• Ensure consistently high standards of food quality, service delivery, cleanliness and restaurant presentation.
• Plan and coordinate staff schedules, duty rosters, manpower deployment and daily operational requirements.
• Monitor restaurant opening and closing procedures and ensure operational readiness at all times.
• Ensure proper table setup, mise-en-place, service sequence and adherence to established service standards.
• Maintain strong guest relations and ensure prompt and effective resolution of guest complaints and service issues.
• Monitor restaurant sales, revenue performance and operating costs to support profitability.
• Control food and beverage wastage, portion control, breakage and unnecessary operational expenses.
• Ensure proper handling, storage and control of operating equipment, crockery, cutlery, glassware and other restaurant supplies.
• Monitor inventory levels and coordinate with relevant departments for timely replenishment.
• Ensure compliance with food safety, hygiene, health, fire and workplace safety standards.
• Coordinate closely with the Kitchen and Stewarding teams to ensure smooth and timely food service.
• Work with Sales & Marketing and Events teams for special functions, promotions, group dining and other business requirements.
• Maintain accurate operational records, checklists, reports and other required documentation.
• Monitor guest feedback and implement corrective actions to continuously improve service quality.
• Train, coach, mentor and motivate restaurant team members to achieve service and operational objectives.
• Conduct regular briefings and ensure effective communication of operational instructions and hotel policies.
• Support recruitment, performance evaluation and development of restaurant employees.
• Ensure compliance with hotel policies, SOPs and brand/service standards.
• Participate in pre-opening activities, including SOP development, team recruitment, training, restaurant setup and operational readiness.
• Perform other duties and responsibilities as assigned by the management. |
