Restaurant Manager

Restaurant Manager




• Oversees all aspects of the restaurant management, to ensure all established service standards and procedures of the hotel are implemented consistently, whilst driving guest satisfaction and outlet profitability. 

• Reports directly to F&B Operations Manager


• Ensures that the restaurant is managed efficiently, providing a courteous, professional, efficient and flexible service at all times, following Caravelle Standards 

• Ensures that the food & beverage top 20 are implemented 

• Ensures restaurant storage is neat and organised 

• Has a full working knowledge and capability to supervise, correct and demonstrate all duties and tasks in the assigned work place to the standard

• Constantly involves in the operation, to ensure that there is a senior manager opening and closing every shift 

• Liaises with Kitchen Department on daily operation and quality control 

• Has a thorough understanding and knowledge of all food and beverage items in the menu and the ability to recommend food and beverage combinations and upsell alternatives 

• Ensures that the restaurant is kept clean and organized, both at front as well as back of the house 

• Coordinates all repair and maintenance with Engineering Department and issues repair and maintenance job orders to ensure the proper maintenance of the restaurant 

• Liaises and organizes with Stewarding and Housekeeping Departments that the established cleaning and pest control schedules are strictly adhered to as well as related matters 

• Ensures that all outlet’s employees provides a courteous and professional service at all times and the correct standards and methods of service are maintained as stated in the department’s operation manual 

• Provides feedback on the results of the Mystery Guest Program Report and ensures that relevant changes are implemented 

• Conducts a daily briefing with the team to communicate important issue of the day 

• Plays an active part in creating and implementing outlet promotions

• Monitors and controls outlet controllable and wage costs 

• Critiques the monthly outlet profit and lost statement, making recommendations for further improvements

• Monitors and analyses the activities and trends of competitive restaurants 

• Acts as a mentor to the team and holds regular one on one session with reports 

• Offers an open door policy encouraging team members to share feedback 

• Provides development plans for each team member and reviews on a quarterly basis


• College/ University degree

• Fluent English – both spoken and written

• Confident and outgoing

• Excellent communication skills

• Strong leadership skills

• Highly organised

• Minimum 3 year food and beverage experience in a supervisory role 

Please connect with our Human Resources Department via

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  • Breakfast included
  • Free wifi
  • Best rate guarantee
  • Earn Peakpoints
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