Job Description:

Position Summary
Della Resorts & Adventure is seeking a dynamic and experienced Restaurant Manager to lead the operations of its premium Japanese restaurant. The Restaurant Manager will be responsible for overseeing all aspects of restaurant operations, ensuring exceptional guest experiences, driving revenue and profitability, maintaining the highest standards of food and beverage service, and leading a high-performing team. The ideal candidate will have strong leadership capabilities, financial acumen, operational expertise, and a passion for luxury hospitality and Japanese dining culture.
Key Responsibilities
Operations Management
• Oversee the day-to-day operations of the Japanese restaurant to ensure seamless service.
• Ensure all operational standards, SOPs, and brand guidelines are consistently implemented.
• Monitor restaurant readiness, cleanliness, ambiance, and overall guest experience.
• Coordinate effectively with the Kitchen, Bar, Reservations, Housekeeping, Engineering, and other departments.
• Manage reservations, seating strategies, and table turnover to optimize guest flow and revenue.
• Ensure smooth execution of special events, VIP dining experiences, and private functions.
Guest Experience
• Deliver exceptional service standards that exceed guest expectations.
• Personally interact with guests to ensure satisfaction and build long-term relationships.
• Handle guest complaints and service recovery professionally and efficiently.
• Drive guest engagement through personalized service and memorable dining experiences.
• Monitor guest feedback and implement continuous improvement initiatives.
Financial Management
• Achieve monthly revenue, profitability, and departmental budget targets.
• Monitor daily sales performance, average check value, covers, and revenue trends.
• Analyze financial reports and implement strategies to improve profitability.
• Control operating costs, labor expenses, food and beverage costs, and wastage.
• Approve purchases and ensure efficient inventory management.
Leadership & People Management
• Recruit, train, mentor, and develop the restaurant team.
• Conduct daily briefings and regular performance reviews.
• Foster a culture of teamwork, accountability, and service excellence.
• Manage scheduling, manpower planning, attendance, and productivity.
• Identify training needs and support employee growth and succession planning.
Food & Beverage Excellence
• Ensure menu knowledge across the team, including Japanese cuisine, beverages, sake, wines, and specialty offerings.
• Collaborate with the Executive Chef on menu engineering, seasonal offerings, and promotions.
• Maintain consistency in food presentation, service quality, and beverage standards.
• Drive upselling and suggestive selling initiatives to maximize guest spend.
Quality, Safety & Compliance
• Ensure compliance with HACCP, food safety, hygiene, sanitation, and health regulations.
• Maintain the highest standards of cleanliness, maintenance, and presentation.
• Ensure adherence to company policies, licensing requirements, and statutory regulations.
• Prepare for and successfully manage internal and external audits.
Business Development
• Develop promotional campaigns and seasonal events to increase restaurant revenue.
• Build relationships with resort guests, corporate clients, travel partners, and event planners.
• Monitor market trends and competitor activities to identify growth opportunities.
• Work closely with the Sales and Marketing teams to enhance restaurant visibility and guest footfall.
Qualifications
• Bachelor's Degree or Diploma in Hotel Management, Hospitality Management, or a related discipline.
• Minimum 7–10 years of experience in Food & Beverage operations.
• At least 3–5 years of experience as a Restaurant Manager in a luxury hotel, upscale resort, or premium standalone restaurant.
• Experience in Japanese, Asian, or fine dining restaurants is highly preferred.

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Minimum Qualification:

Bachelor's Degree or Diploma in Hotel Management, Hospitality Management

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Minimum Job Experience:

Minimum 7–10 years of experience, Experience in Japanese, Asian, or fine dining restaurants is highly preferred

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Reporting to:

F&B Head

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Travel:

No

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