restaurant manager for aulus lindos rhodes

The Restaurant Manager at Domes Resorts is responsible for overseeing the restaurant’s daily operations, ensuring guest satisfaction, managing finances, and leading the team to provide exceptional service. The role combines leadership, operational management, customer service, and financial oversight. The successful Restaurant Manager will not only maintain high standards of food and beverage service but also create a welcoming atmosphere. 

Some of the responsibilities:

• Ensures that guests feel welcome and valued by interacting with them in a friendly and approachable manner. Anticipates guest needs and ensures that they have a positive dining experience.

• Actively listens to guest feedback, resolves complaints or concerns, and ensures that guests leave the restaurant satisfied. Coordinates with the kitchen or bar staff to accommodate special dietary requests or preferences.

• Works to elevate the guest dining experience through personalized service, special touches, and attention to detail. Implements customer service strategies that enhance guest loyalty and satisfaction.

• Implement effective procedures for food and beverage quality control, presentation, and service.

• Emphasizes the restaurant’s upselling.

• Works with the executive chef and kitchen team to develop and update the restaurant menu, ensuring that offerings are in line with guest expectations, seasonal trends, and dietary preferences (e.g., vegetarian, gluten-free options).

• Develops and promotes menu items using specials, theme nights, or seasonal promotions. Works with marketing teams to advertise menu changes and events to increase guest interest and sales.

• Encourages and appraises staff performance and provides feedback to improve productivity.

• Train, motivate, coach, and discipline employees, ensuring staff are delivering on the Domes Brand values and standards of service excellence.

• Evaluates and assigns responsibilities to his subordinates according to their abilities and skills.

• Ensures that the restaurant complies with food safety regulations, including proper food storage, handling, and preparation.

• Ensures staff follow hygiene practices to prevent contamination and ensure food safety.

• Monitors restaurant cleanliness and ensures that both front-of-house and back-of-house areas are maintained to the highest standards of hygiene.

Requirements

Useful to have:

• A bachelor’s degree in hospitality management, Business Administration, Restaurant Management, Culinary Arts, or a related field is preferred. 

• Minimum of 4 years of experience in a luxury hospitality environment. 

• Good knowledge of food safety standards, sanitation regulations, and kitchen procedures. 

• WSET certification (will be considered a qualification) 

• Very good knowledge of the English language and good Ms-Office knowledge.

What you will bring:

• Ability to work under pressure and handle multiple tasks simultaneously. 

• Excellent planning and organizational skills. 

• Ability to build relationships, internal and external, within the F&B department and between the F&B and the rest of the departments. 

• Strong leadership abilities to manage and motivate a diverse team of restaurant staff. Able to provide clear direction and maintain high standards of service. 

• Exceptional customer service skills, with the ability to build rapport with guests, anticipate their needs, and provide personalized service.

Benefits

You will benefit from:

• Competitive Remuneration Package

• Indefinite Contract

• Continuous Training & Development opportunities

• Friendly work environment