About the role

OUR PURPOSE AND CULTURE At Rosewood Red Sea, we believe exceptional hospitality is created by people who lead with passion, authenticity and a genuine desire to create meaningful experiences. We celebrate individuality, craftsmanship and a sense of place, empowering our associates to deliver service that is warm, intuitive and personal. As part of our team, you will help shape unforgettable moments for our guests while growing your career within a culture of excellence, respect and continuous learning. THE TEAM You will be part of the Food & Beverage team at Rosewood Red Sea, leading our contemporary Asian, Japanese-inspired restaurant. Working closely with Culinary and Beverage colleagues, you will help create a vibrant and sophisticated dining destination defined by sharing-style cuisine, elevated poolside energy and refined luxury service. YOUR ROLE As Restaurant Manager, you will lead a dynamic restaurant operation that blends precision, atmosphere and exceptional guest engagement. With a strong presence on the floor, you will create a dining experience that feels effortless and welcoming while maintaining the highest standards of service, quality and operational excellence. You will be responsible for ensuring every aspect of the guest journey reflects the restaurant's contemporary Asian concept, delivering memorable experiences that embody Rosewood's luxury hospitality standards. HOW YOU’LL MAKE THE PLACE Lead the daily operation of the restaurant in line with Rosewood, Forbes and LQA standards. Maintain a strong floor presence, ensuring seamless service flow, guest engagement, ambiance and table pacing. Deliver an elevated dining experience that reflects the contemporary Asian sharing-style concept and luxury poolside atmosphere. Partner closely with Culinary and Beverage teams to ensure consistency in food quality, presentation, beverage pairing and timing. Oversee reservations, seating strategies, VIP experiences, guest preferences and special requests with attention to detail. Coach, develop and inspire associates through training, service guidance and daily operational leadership. COULD THIS BE YOU? You have experience leading restaurant operations within a luxury hotel, resort or high-end standalone dining environment. You bring a strong understanding of contemporary Asian, Japanese-inspired or sushi-style dining concepts. You are confident managing high-energy service periods while maintaining precision, consistency and attention to detail. You possess strong floor leadership skills and naturally build rapport with guests and team members. You understand the commercial drivers of a successful restaurant, including revenue performance, upselling opportunities and cost awareness. You thrive in fast-paced environments and are passionate about developing teams and delivering exceptional guest experiences. OUR BENEFITS We offer a competitive compensation and benefits package along with opportunities for professional growth and development within Rosewood Hotels & Resorts. As part of our team, you will have the opportunity to contribute to the success of a world-class luxury destination while working alongside passionate hospitality professionals. OUR COMMITMENT TO YOU Rosewood Hotels & Resorts is an equal opportunity employer committed to building a diverse and inclusive workplace. We celebrate individuality and believe that different perspectives strengthen our teams and enrich the experiences we create. We are committed to providing a supportive environment where all associates feel valued, respected and empowered to reach their full potential. Located along Saudi Arabia's west coast on the Shura Island, the new Rosewood hotel and residences will be part of The Red Sea destination. Poised to be one of Saudi Arabia's top cultural and lifestyle hubs, the development is comprised of a stunning marina offering a yacht club, commercial retail and dining options, as well as an 18-hole championship golf course. The development will boast 149 guest rooms and suites, alongside elevated dining offerings including three restaurants, two lounges, a signature Manor Club and a central hub featuring authentic eateries. Additional recreational spaces will include event pavilions and Asaya, Rosewood's integrative well-being concept consisting of seven treatment rooms, a gym, two movement studios and a yoga pavilion.

Requirements

Experience leading restaurant operations within a luxury hotel, resort or high-end standalone dining environment. Strong floor leadership skills with the ability to manage high-energy service periods while maintaining precision, consistency and attention to detail. Understands commercial drivers of a successful restaurant, including revenue performance, upselling opportunities and cost awareness. Ability to develop teams and deliver exceptional guest experiences in fast-paced environments. Knowledge of contemporary Asian, Japanese-inspired or sushi-style dining concepts.

Responsibilities

Maintain complete knowledge of and comply with all departmental policies, service procedures and standards.

Ensure that standards are maintained at a superior level on a daily basis.

Maintain complete knowledge of:

1) All brands for non-alcoholic selections available in restaurant.

2) The characteristics and description of every wine/champagne by the glass and major wines on the wine list.

3) Designated glassware and garnishes for drinks.

4) All menu items, preparation method/time, ingredients, sauces, portion sizes, garnishes, presentation and prices.

5) Daily menu specials, 86 items.

6) Dining room layout, table/seat/station numbers, proper table set-ups, room capacity, hours of operation, price range and dress code.

7) P.O.S. and manual system procedures.

8) Daily house count, arrivals/departures, VIPs.

9) Scheduled in-house group activities, locations and times.

10) Correct maintenance and use of equipment.

11) All department policies/service procedures.

12) Seven Rooms system

13) Well versed with Costing and BirchStreet system for ordering.

14) Well versed with Oasys for the Payroll

Check storage areas for proper supplies, organization and cleanliness. Instruct designated associates to rectify any cleanliness/organization deficiencies.

Establish par levels for supplies and equipment. Complete requisitions to replenish shortages or additional items needed for the anticipated business.

Requisition linen required for business and assign staff to transport such to the restaurant.

Meet with the Chef to review daily specials and 86 items, update board throughout shift. Ensure that staff are aware of such.

Periodically check with the Front Desk to review updates on house count and arrivals.

Review of sales for previous day; resolve discrepancies with Accounting. Track revenue against budget.

Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.

Ensure that staff report to work as scheduled. Document any late or absent associates.

Coordinate breaks for staff.

Assign work and side duties to staff in accordance with departmental procedures. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations, which compromise the department's standards and delegate these tasks.

Monitor the preparation of station assignments, ensuring compliance with departmental standards.

Conduct Pre-Shift meetings (briefing) with staff and review all information pertinent to the day's business.

Conduct De-Briefing post the operations for each meal period.

Inspect grooming and attire of staff; rectify any deficiencies.

Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective associates.

Constantly monitor staff performance in all phases of service and job functions, ensuring that all procedures are carried out to departmental standards; rectify any deficiencies with respective associates.

Inspect table set-ups; check for cleanliness, neatness and agreement to departmental standards; rectify deficiencies with respective associates.

Inspect all aspects of the restaurant environment ensuring compliance with standards of cleanliness and order.

Direct respective associates to rectify deficiencies.

Ensure that the Hostess Desk is clean, organized and stocked with designated supplies.

Review the Seven Rooms system, pre-assign designated tables and follow up on all special requests.

Ensure that specified number of menus, both food and beverages are available and are in good condition for each meal period.

Check the pick-up station and side stations, ensuring agreement to standards of cleanliness, supply of stock and organization.

Monitor and assist Hostess in greeting and escorting guests to their tables according to Standard of Procedure.

Ensure that tables are set up to their best to service the guests.

Anticipate heavy business times and organize procedures to handle extended waiting lines.

Anticipate guest’s needs, respond promptly and acknowledge all guests.

Always promote positive guest relations.

Be familiar with all hotel services/features and local attractions/activities to respond accurately to any guest inquiry.

Monitor and handle guest complaints and ensuring guest satisfaction.

Monitor guest reactions and confer frequently with service staff to ensure guest satisfaction.

Skills

Restaurant operations management

Luxury hotel dining

Floor leadership

Guest engagement

Upselling and revenue management

Cost awareness

Team development and training

Japanese cuisine concepts

Sushi-style service

Food and beverage coordination

Reservations and guest preferences

P.O.S. systems

Menu knowledge

Wine and beverage service

Restaurant Manager - Japanese concept

About the role

Requirements

Responsibilities

Skills

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