Restaurant Manager

Key Responsibilities

Operational Excellence

• Adhere to all hotel rules, regulations, and policies at all times.
• Anticipate business volume by considering hotel occupancy, colleague leave plans, and community activities.
• Ensure no reusable food or beverage items are wasted.
• Maintain clear communication with all hotel departments and keep the F&B Manager/ Director of FB informed on all relevant matters.
• Uphold guest service and core standards, including developing new ideas to enhance the hotel’s reputation for exceptional food and service.
• Participate hands-on in operations, especially during peak business periods.
• Ensure the outlet remains clean, organized, and properly maintained in both front and back of house.
• Coordinate with Housekeeping to ensure adherence to established cleaning schedules.
• Oversee opening and closing duties and maintain an updated staff logbook.
• Conduct daily checks on staffing levels, quality control, maintenance, and cleanliness.
• Maintain thorough knowledge of local liquor and food service regulations.

Team Leadership & People Management

• Supervise, coordinate, and direct all colleagues daily.
• Maintain high staff morale and team spirit through effective leadership and coaching.
• Lead and develop all colleagues and supervisors within the department.
• Oversee recruitment, staffing, and scheduling to ensure adequate manpower.
• Conduct performance management, interviews, orientation, and training programs.
• Conduct daily pre-shift briefings on preparation, service standards, and menu updates.
• Implement and follow up on weekly LQA service standards and requirements.

Service & Quality Management

• Establish, maintain, and enforce five-star service standards.
• Analyze and continuously improve service quality, RPS results, EES feedback, grooming standards, LQA compliance, and overall guest satisfaction.
• Create and implement guest preference programs to enhance personalized service.
• Ensure services are delivered efficiently, consistently, and courteously in line with LQA standards and RPS guidelines.
• Liaise closely with Kitchen and Beverage teams regarding daily operations and quality control.
• Work with the Chef and Chief Steward to maintain high work standards and conduct monthly inventory checks.
• Handle guest requests, inquiries, and feedback professionally; ensure all team members build rapport with guests.
• Maintain complete knowledge of all menu items and recommend food and beverage pairings while driving upselling initiatives.

Financial & Administrative Duties

• Adhere to all budgetary guidelines and assist in the preparation of the department budget and goals.
• Monitor and continuously improve all food and beverage control measures.
• Manage par levels for operating equipment, supplies, and inventory to ensure the outlet is adequately equipped.
• Conduct monthly inventories of all operating equipment and supplies.
• Track and compile daily, monthly, and yearly sales reports.
• Coordinate repair and maintenance requirements and issue job orders as necessary.

Sales, Marketing, and Revenue Generation

• Develop and implement new ideas, promotions, and market-oriented activities to generate revenue.
• Participate in service delivery for special events, private functions, and VIP occasions as required.
• https://careers.accor.com/global/en/job/restaurant-manager-in-raffles-hotel-le-royal-phnom-penh-cambodia-jid-77705