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KEY RESPONSIBILITIES

Job Summary:
The Restaurant and Bar Manager is responsible for leading the daily operations of all restaurant and bar outlets, ensuring exceptional guest experience, maintaining service excellence, maximizing revenue, and developing a high-performing team. This role ensures compliance with Rosewood brand standards while driving operational efficiency, guest satisfaction, and profitability.
Key Responsibilities
Guest Experience & Service Excellence
• Deliver exceptional and personalized guest experiences in line with Rosewood standards.
• Monitor guest satisfaction and proactively address concerns or service recovery opportunities.
• Maintain a strong presence on the floor during service periods.
Operations Management
• Oversee the daily operation of restaurant and bar outlets.
• Ensure proper opening, closing, and service procedures are followed.
• Monitor cleanliness, presentation, and maintenance of all F&B areas.
• Ensure compliance with health, safety, hygiene, and food safety regulations.
Team Leadership
• Recruit, train, coach, and develop restaurant and bar associates.
• Conduct performance evaluations and regular coaching sessions.
• Foster a positive, collaborative, and high-performance culture.
• Manage associate scheduling and labor productivity.
Financial Management
• Prepare and manage departmental budgets and forecasts.
• Monitor revenue, costs, and profitability.
• Control operating expenses, inventory, and wastage.
• Analyze sales performance and identify opportunities to increase revenue.
Beverage & Menu Management
• Collaborate with the culinary team on menu development and promotions.
• Oversee beverage programs, wine lists, and cocktail offerings.
• Ensure product quality and consistency.
Administration & Reporting
• Prepare operational reports and performance analysis.
• Manage inventory control, purchasing, and stock management.
• Ensure all procedures and company policies are followed.
Qualifications
• Bachelor's Degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 3–5 years of management experience in luxury hotels, resorts, or high-end restaurants.
• Strong knowledge of food, beverage, wine, and service standards.
• Excellent leadership and team management skills.
• Strong financial and analytical abilities.
• Proficiency in Microsoft Office and hotel POS systems.
• Excellent communication skills in English; additional languages are an advantage.