Restaurant Manager

Job Purpose
The Restaurant Manager is responsible for the overall operation and business performance of BÚP Sky Cuisine, ensuring exceptional dining experiences for both hotel guests and walk-in customers. The role oversees restaurant service, breakfast operations for The Odys Boutique Hotel, team development, guest satisfaction, cost control, and revenue growth while maintaining the highest standards of hospitality.
1. Key Responsibilities
a. Restaurant Operations
• Manage the daily operations of BÚP Sky Cuisine, including breakfast, lunch, dinner, afternoon tea, private events and special promotions.
• Ensure smooth coordination between Restaurant, Kitchen, Stewarding, Front Office and Sales & Marketing.
• Maintain restaurant ambience, cleanliness, music, lighting and guest flow.
• Monitor reservations, seating arrangements and service standards.
• Supervise restaurant opening, closing and cash handling procedures.
b. Breakfast Operations (Hotel Guests)
• Oversee the daily breakfast operation serving hotel guests.
• Ensure breakfast buffet quality, food replenishment and presentation meet hotel standards.
• Coordinate closely with the Front Office regarding occupancy forecasts, early breakfast requests, VIP guests and group arrivals.
• Monitor guest feedback related to breakfast and implement continuous improvements.
• Ensure breakfast service starts and ends on schedule while maintaining food safety standards.
c. Guest Experience & Service Excellence
• Ensure exceptional guest satisfaction for both hotel guests and walk-in customers.
• Personally engage with guests, handle complaints promptly and recover service professionally.
• Build relationships with repeat guests, VIPs and corporate clients.
• Drive upselling opportunities for food, beverages and signature experiences.
d. Business Development & Revenue
• Develop and execute initiatives to increase restaurant revenue and guest traffic.
• Work with Sales & Marketing to create seasonal promotions, events and partnerships.
• Analyze daily sales, average check, guest mix and revenue performance.
• Identify new business opportunities and improve restaurant profitability.
e. Cost Control & Inventory
• Monitor food cost, beverage cost and operating expenses.
• Control inventory, minimize waste and prevent stock shortages.
• Work closely with the Executive Chef to optimize menu profitability.
• Review purchasing and supplier performance.
f. Team Leadership
• Recruit, train and develop restaurant staff.
• Prepare work schedules and manage labor cost efficiently.
• Conduct performance evaluations and coaching sessions.
• Foster a positive, professional and guest-focused working culture.
g. Administration
• Manage POS system, cash reconciliation and daily reports.
• Prepare weekly and monthly operational reports.
• Ensure compliance with HACCP, food safety and local regulations.
• Attend management meetings and provide operational recommendations.