Key Responsibilities:

Operational Leadership

• Oversee the day-to-day operations of the hotel’s restaurant to ensure smooth service delivery.
• Ensure the highest standards of food quality, service, and guest satisfaction.
• Implement and enforce hotel and brand policies, health & safety standards, and hygiene regulations.

Guest Experience & Service Excellence

• Maintain a strong presence on the restaurant floor to engage guests and resolve any service issues promptly.
• Monitor guest feedback through surveys, reviews, and direct interactions, and implement improvements.
• Develop service standards and train staff to deliver exceptional dining experiences.

Team Management & Training

• Recruit, train, and manage restaurant staff, including waiters, supervisors, and host/hostesses.
• Create staff schedules, delegate tasks, and monitor performance to ensure efficiency.
• Motivate the team through regular coaching, recognition, and performance appraisals.

Financial Management

• Assist in preparing the restaurant’s budget, forecasts, and financial reports.
• Monitor daily sales, control operating costs, and optimize profit margins.
• Implement upselling techniques and promotions in collaboration with the F&B and Sales teams.

Menu & Service Coordination

• Work closely with the Executive Chef and kitchen team to ensure smooth coordination between kitchen and service staff.
• Participate in menu planning, suggesting guest-focused and profitable food and beverage options.
• Monitor portion control, food presentation, and service speed.Inventory & Supplier Management
• Oversee ordering, receiving, and inventory control for restaurant supplies, beverages, and equipment.
• Ensure cost-effective procurement while maintaining quality standards.
• Monitor stock levels and minimize waste through efficient stock management.

Events & Promotions

• Coordinate with the Sales & Marketing team to develop promotions, special offers, and themed dining experiences.
• Ensure smooth execution of banquets, private functions, and group dining events.

Education and Experience

• Bachelor’s degree or diploma in Hospitality Management, Restaurant Management, or a related field.
• At least 7 years of progressive experience in food & beverage operations, with a minimum of 5 years as a restaurant manager (hotel experience preferred).
• Strong knowledge of food & beverage service standards, menu planning, and cost control.
• Financial acumen with experience in budgeting, forecasting, and revenue management.
• Proficiency in POS systems, restaurant management software, and MS Office Suite.

Skills and Attributes

• Exceptional interpersonal and communication skills, with fluency in English and preferably one or more additional languages.
• Proven leadership and team management skills with the ability to motivate and inspire staff.
• Excellent customer service, communication, and problem-solving skills.
• Ability to work under pressure in a fast-paced hospitality environment.
• High level of personal grooming, professionalism, and attention to detail

How To Apply

Interested applicants are required to submit the following documents to dembeshhr@gmail.com by 15 October 2025:
• An updated CV highlighting relevant qualifications and experience.
• At least two recommendations from previous employers in similar work.
• A detailed technical and financial proposal indicating expected annual salary. 
Please note for the successful candidate, Dembesh hotel and apartment will provide salary, incentive, full accommodation, transportation and medical.
When applying please indicate the position you are applying for in the subject line of your email.
DEADLINE FOR APPLICATION 15 OCTOBER 2025