Restaurant Manager

Grand Kesambi is seeking a dynamic, passionate, and business-minded Restaurant Manager to oversee the complete operations of our dining facilities. In this role, you will be responsible for leading the F&B service team, delivering exceptional dining experiences, driving revenue, controlling operational costs, and maintaining the highest standards of food safety, hygiene, and service excellence.

Job Requirements:

• Minimum Diploma (D3) or Bachelor’s Degree (S1) in Hospitality Management, Tourism, Food & Beverage Management, or Business Administration.
• Minimum 3 – 5 years of experience in F&B operations, with at least 2 years in a managerial or supervisory role (Restaurant Manager, Assistant Restaurant Manager, or Senior F&B Supervisor) in a Restaurant, Beach Club, Hotel, or Resort.
• Comprehensive understanding of restaurant service operations, including table service, bar operations, buffet, and room service / in-villa dining setups.
• Proven track record in managing F&B Cost Control (food/beverage cost percentage, waste management, and inventory stock opnames).
• Proficient in operating Point of Sale (POS) systems, preparing sales reports, and using Microsoft Office (Excel, Word).
• In-depth knowledge of Food Safety, Hygiene, and HACCP standards.
• Excellent command of English (both spoken and written) is mandatory for interacting with international guests, hosting events, and reporting to executive management.
• Strong leadership, coaching, and team development skills.
• Sales-oriented mindset with the ability to implement upselling techniques and promotional strategies to maximize revenue.
• Exceptional guest relations and complaint-handling skills (diplomatic & solution-oriented).
• Ability to thrive under pressure in a fast-paced environment.
• Flexibility to work shifts, evenings, weekends, and public holidays.

Key Responsibilities:

• Oversee day-to-day restaurant operations to ensure smooth service delivery and adherence to high hospitality standards.
• Drive restaurant revenue by establishing upselling targets, promoting special menus/events, and analyzing sales trends with the Head Chef.
• Manage operational budgets, control F&B costs, and supervise stock inventories for beverage, chinaware, glassware, and operating equipment.
• Train, coach, and supervise waitstaff, bartenders, and hostesses, ensuring high grooming standards and continuous improvement in service quality.
• Ensure full compliance with health, safety, and sanitation guidelines across all dining and service areas.
• Address guest feedback and resolve complaints promptly to ensure maximum guest satisfaction and maintain strong customer loyalty.
• Collaborate closely with the Kitchen, Sales & Marketing, Front Office, and Accounting departments to streamline operations and promotional campaigns.