Restaurant Manager - All-Day Dining Brasserie, Pool Bar & Beach Operation

OVERVIEW At Rosewood Red Sea, the Restaurant Manager for the all-day dining brasserie, pool bar and beach operation leads a dynamic resort experience that balances relaxed luxury, family-friendly warmth, operational speed and consistent service standards throughout the day. This opportunity requires a strong operator with experience in luxury resort all-day dining, breakfast operations, pool and beach service, family pool environments and multi-period service execution. The successful candidate will bring structure, energy and discipline to a busy operation while maintaining the refinement, personalization and warmth expected from Rosewood. KEY RESPONSIBILITIES • Lead daily operations across the assigned brasserie, pool bar and beach service areas in line with Rosewood, Forbes and LQA standards. • Maintain consistent service delivery across breakfast, lunch, afternoon, poolside, beach and high-demand family periods. • Monitor service flow, table turnover, seating management, display standards where applicable and guest engagement. • Coordinate closely with Culinary, Beverage, Recreation and other departments to support seamless resort service. • Maintain control of guest preferences, dietary requirements, children’s needs, VIP arrangements and special requests. • Conduct pre-service briefings and operational checks before each service period. • Handle guest feedback with calmness, ownership and practical follow-up. • Support revenue performance through upselling, premium beverage awareness and effective promotion of resort offerings. • Control operating equipment, cleanliness, mise en place, menus, signage, furniture and service presentation across all areas. • Train and coach associates on all-day dining discipline, pool and beach etiquette, guest recognition and efficient service execution. QUALIFICATIONS & EXPERIENCE • Minimum 3 to 5 years of Food and Beverage experience, including management experience in luxury hotels or resorts. • Strong experience in all-day dining, breakfast operations, pool service, beach service or high-volume resort restaurants. • Ability to manage fast-paced operations while maintaining luxury service standards. • Strong understanding of family resort dynamics, outdoor service and guest flow management. • Practical knowledge of labor scheduling, productivity, covers, average check and cost awareness. • Strong communication and coordination skills across Culinary, Beverage, Recreation and other departments. • Hands-on leadership style with the ability to train, motivate and structure a large service team. • Pre-opening or destination resort experience is highly preferred. · Show more Show less

Minimum 3 to 5 years of Food and Beverage experience, including management experience in luxury hotels or resorts. Strong experience in all-day dining, breakfast operations, pool service, beach service or high-volume resort restaurants. Ability to manage fast-paced operations while maintaining luxury service standards. Strong understanding of family resort dynamics, outdoor service and guest flow management. Practical knowledge of labor scheduling, productivity, covers, average check and cost awareness. Strong communication and coordination skills across Culinary, Beverage, Recreation and other departments. Hands-on leadership style with the ability to train, motivate and structure a large service team. Pre-opening or destination resort experience is highly preferred.

Lead daily operations across the assigned brasserie, pool bar and beach service areas in line with Rosewood, Forbes and LQA standards. Maintain consistent service delivery across breakfast, lunch, afternoon, poolside, beach and high-demand family periods. Monitor service flow, table turnover, seating management, display standards where applicable and guest engagement. Coordinate closely with Culinary, Beverage, Recreation and other departments to support seamless resort service. Maintain control of guest preferences, dietary requirements, children’s needs, VIP arrangements and special requests. Conduct pre-service briefings and operational checks before each service period. Handle guest feedback with calmness, ownership and practical follow-up. Support revenue performance through upselling, premium beverage awareness and effective promotion of resort offerings. Control operating equipment, cleanliness, mise en place, menus, signage, furniture and service presentation across all areas. Train and coach associates on all-day dining discipline, pool and beach etiquette, guest recognition and efficient service execution.