Sr. Restaurant Manager

Position Overview

The Senior Restaurant Manager is responsible for the leadership and daily operation of all resort dining venues, including fine dining, lounge, pool service, in-room dining, and banquet operations. This role ensures exceptional guest experiences consistent with luxury standards while driving revenue, profitability, team development, and operational excellence across multiple outlets.

The ideal candidate is a dynamic hospitality leader with a passion for luxury service, strong financial acumen, and proven experience managing high-volume, high-end food and beverage environments.

Key Responsibilities

Leadership & Operations

· Provide hands-on leadership and oversight of all restaurant outlets and banquet service operations.

· Ensure service delivery meets or exceeds luxury service standards.

· Develop and implement service standards, SOPs, and training programs across all outlets.

· Collaborate closely with the Executive Chef and Culinary Team to ensure seamless execution of menus and special events.

· Oversee scheduling and labor management to maximize efficiency and guest satisfaction.

· Maintain a strong floor presence during peak periods and high-profile events.

Financial Management

· Manage departmental budgets, forecasting, and financial performance.

· Analyze P&L statements, cost controls, and key performance metrics.

· Drive revenue growth through strategic programming, promotions, and upselling initiatives.

· Monitor inventory, beverage costs, and waste reduction efforts.

· Ensure payroll and labor costs align with budgeted targets.

Guest Experience

· Foster a culture of hospitality excellence and personalized guest engagement.

· Address guest feedback promptly and professionally.

· Anticipate guest needs and proactively enhance the dining experience.

· Build relationships with VIP guests, group coordinators, and event planners.

Banquet & Event Oversight

· Partner with Sales and Marketing to execute weddings, corporate events, and special functions.

· Oversee banquet setup, service standards, and event flow.

· Ensure communication between front-of-house, kitchen, and event teams is seamless.

Team Development

· Recruit, hire, train, and mentor hourly team members.

· Conduct performance evaluations and provide ongoing coaching.

· Promote a positive, inclusive, and performance-driven work environment.

· Maintain compliance with health and safety regulations.

Qualifications

· Bachelor's degree in Hospitality Management, Business, or related field.

· Minimum 5–7 years of progressive leadership experience in upscale or luxury dining environments.

· Experience managing multiple outlets and large-scale banquet operations.

· Strong knowledge of fine dining service standards.

· Demonstrated financial management expertise, including budgeting and cost control.

· Proven ability to lead large teams in high-volume settings.

· Exceptional communication, organizational, and problem-solving skills.

· Proficiency in POS systems and restaurant management software.

· Availability to work evenings, weekends, holidays, and special events as needed.

· ServSafe Manager Certification and alcohol service certification.