Restaurant Manager

06 Feb 2017
06 Mar 2017
Job Level

CoralStrand hotel is looking for Restaurant manager

Main requirements:

  • Diploma in hotel management
  • 3 years work experience as a assistant restaurant manager in the 4-5 star hotels or 2 year experience  of a restaurant manager in 4 star hotel
  • Island experience is an additional preference (Maldives, Thailand etc)
  • Strong leadership, management, communication skills
  • Personal grooming
  • Focused on guests satisfaction
  • Fluent English


  • Coordinate the entire operation of the restaurant during scheduled shifts .
  • Build a disciplined, well harmonizing team, especially in view of:

                - Careful introduction of new employees.

- Strict following of the general service requirements and basic service rules and SOPs.

                - Strict following of closing and opening check lists (control).

                - Strict following of cleaning check lists (control).

- Strict following of the daily target achievements of the staff (control).

                - Strict following of shift handover checklists (control & follow up).

                - Daily briefings of the shifts (early stage: pre and post briefings)

                - Efficient scheduling of all employees.

                - Station schedule daily.

                - Human and professional development of his subordinates.

  • Managing staff and providing them with feedback.
  • Respond to customer complaints.
  • Ensure that all employees adhere to the company's uniform standards.
  • Meet and greet customers and organizing table reservations.
  • Advise customers on menu and wine choice.
  • Recruit, train and motivate staff.
  • Ensures that all guests are greeted and seated by the service staff or by RM.
  • That the service staff has permanently a clean appearance (including complete uniform, tag, polished shoes, perfect grooming, decent make up for waitress, dressed hair etc..)
  • Trains and supports his employees with the help of the training manager.
  • Participates in decoration and preparing the restaurant for promotions and special events.
  • Informs the employees continuously on all promotion, specialties and other sales activities.
  • Ensures a proper, correct order taking to speed-up service and that guest getting a right order on their dishes.
  • Handles all complains generously, efficiently and according to the Coralstrand Company principles.


  • Ensures a working discipline and a smooth team work between service and other departments.
  • Make sure that all rules and regulations according to Coralstrand guidelines are in use. Set-up is done according to the manual.
  • Evaluates the performance of each of his employees at least once a year. The results of these evaluations are then used as a basis for promotions, bonus and other benefits.


  • Is fully in charge for the daily and weekly service classes.
  • Is aware of the menu, beverage list, and other promotions in order to train his staff on the job and in classes.
  • Solves daily operation problems with the daily training on the job
  • He concentrates especially for waiter & trainees and work out individual training programs for them.
  • Trains his subordinates on the general requirements as per SOPs.
  • Trains his subordinates on all check lists.
  • Trains his subordinates on the daily briefings.


  • Make out and sign the daily material orders.
  • Ensures a careful handling of all restaurant materials.
  • Controls all restaurant material and eliminates chipped, broken or cracked dishes.
  • Helps with the end-of-month or end-of-year inventory in his area of responsibility.


  • Gives everything within RM capacity to achieve the yearly budgets and goals set by the management.
  • For control purposes RM continuously compares budgeted sales figures with       actual figures and discusses the results with his assistants and if necessary with the entire team.
  • Coordinates group movements, handling of vouchers and proper settlement of checks between cashier front office and restaurant.
  • Control and countersign all mistakes occurring within the ordering-system.


  • Keeps all restaurants furnishing clean and polished in accordance with the cleaning schedule.
  • Controls and reports all defective lighting, fixtures and other electrical matters.
  • Is familiarized with all emergency procedures and assure that all of his employees are informed of the pertinent emergency procedures.

Reports directly to the Ass. Food and Beverage Manager in co-operation with the F&B Director.


  • Salary + Service charge+ Incentives (% )
  • Visa, 2 ways ticket, meal, accommodation next to the hotel provided by the Hotel