Restaurant Manager

Your day to day: •· Lead daily restaurant operations and ensure high service standards in line with hotel procedures and brand requirements. •· Represent the outlet in daily F&B meetings and other operational meetings as required. •· Conduct daily team briefings to review service standards, guest feedback, promotions, and operational updates. •· Prepare staff schedules based on forecasts, business levels, and special events. •· Monitor staff attendance, performance, grooming, and conduct regular evaluations. •· Ensure all team members comply with InterContinental grooming and service standards. •· Oversee sanitation, hygiene, and cleanliness in coordination with Housekeeping and Stewarding. •· Ensure service stations, bar areas, and operating equipment are properly maintained and stocked at par levels. •· Control beverage, cigar, and cigarette stocks in line with hotel procedures. •· Monitor casual labor and overtime to ensure labor costs remain within the approved budget. •· Maintain strong guest engagement by welcoming, seating, and thanking gues

No distinct Requirements/Qualifications section was provided in the posting. The description lists responsibilities but does not outline specific required years of experience, degrees, or certifications.

Lead daily restaurant operations and ensure high service standards in line with hotel procedures and brand requirements. Represent the outlet in daily F&B meetings and other operational meetings as required. Conduct daily team briefings to review service standards, guest feedback, promotions, and operational updates. Prepare staff schedules based on forecasts, business levels, and special events. Monitor staff attendance, performance, grooming, and conduct regular evaluations. Ensure all team members comply with InterContinental grooming and service standards. Oversee sanitation, hygiene, and cleanliness in coordination with Housekeeping and Stewarding. Ensure service stations, bar areas, and operating equipment are properly maintained and stocked at par levels. Control beverage, cigar, and cigarette stocks in line with hotel procedures. Monitor casual labor and overtime to ensure labor costs remain within the approved budget. Maintain strong guest engagement by welcoming, seating, and thanking guests.