The Restaurant Manager is responsible for overseeing the daily operations of the restaurant to ensure exceptional guest experiences in line with Mövenpick’s standards of Swiss hospitality. This role focuses on service excellence, team leadership, financial performance, and maintaining high quality, hygiene, and safety standards.

Key Responsibilities

• Manage daily restaurant operations, ensuring smooth and efficient service at all times
• Deliver exceptional guest satisfaction by upholding Mövenpick brand standards and service philosophy
• Lead, train, motivate, and supervise restaurant staff to achieve high performance and engagement
• Monitor service quality and handle guest feedback or complaints professionally and promptly
• Coordinate with the kitchen and bar teams to ensure timely and high-quality food and beverage service
• Prepare staff schedules, manage attendance, and control labor costs
• Ensure compliance with health, safety, and hygiene regulations (HACCP standards)
• Control inventory, minimize waste, and oversee ordering of supplies
• Manage cash handling, billing procedures, and daily revenue reporting
• Support promotional activities, special events, and seasonal offerings
• Analyze sales performance and implement strategies to increase revenue and profitabilit

Qualifications

• Diploma or degree in Hospitality Management or a related field
• Minimum 3–5 years of experience in restaurant operations, preferably in a 4- or 5-star hotel
• Strong leadership and team management skills
• Excellent communication and interpersonal abilities
• Strong knowledge of food & beverage service standards and procedures
• Financial awareness, including budgeting and cost control
• Ability to work flexible hours, including weekends and holidays
• Proficiency in POS systems and basic computer applications