Restaurant Manager

The Restaurant Manager is responsible for ensuring operational excellence, exceptional service quality, and the overall profitability of all food and beverage operations. The successful candidate will deliver an impeccable fine dining experience, lead and develop the restaurant team, and ensure every guest enjoys a consistently elegant, personalized, and memorable experience. KEY RESPONSIBILITIES & MISSIONS· Oversee all restaurant operations, including breakfast, lunch, dinner, bar service, room service, and special events.· Ensure full compliance with the standards of a fine dining establishment and Relais & Châteaux, including guest welcome, service sequence, presentation, timing, product knowledge, and attention to detail.· Organize staff schedules, daily briefings, service preparations, and team allocation according to business levels.· Maintain a strong presence on the floor during service, anticipate operational needs, and make immediate decisions when required.· Ensure smooth and effective daily communication with the kitchen, front office, reservations team, and hotel management.· Develop, implement, monitor, and enforce Standard Operating Procedures (SOPs), checklists, hygiene standards, service procedures, and quality control processes.· Handle guest feedback and complaints with professionalism and discretion, ensuring prompt resolution and thorough follow-up.· Monitor sales performance, revenue, food and beverage costs, consumption, inventories, and waste control.· Drive additional revenue through proactive upselling of wines, beverages, chef's recommendations, dining experiences, and supplements.· Recruit, onboard, coach, evaluate, and develop front-of-house team members.· Design and lead an ongoing training program covering service techniques, product knowledge, wines, guest relations, hospitality standards, sales skills, and complaint handling.· Establish clear objectives and KPIs for the team, ensuring regular performance reviews and fair follow-up.PERSONNEL AND STAFF· Ensure that sanitary protocols and measures are respected in all outlets.· Trainings (OJT, external, in-house) · Ensure proper grooming and uniforms.· Ensure full cooperation with other members of the team, inter-departmental and with other HODs.· Ensure that newcomers are well integrated through the buddy system.· Always project a pleasant and positive professional image.· Punctual attendance to each shift· Train the waiters and trainees as per hotel standards. FINANCIAL RESPONSIBILITIES La Maison 20 Degrès Sud is revenue-driven and very cost conscious. Therefore, to achieve the expected financial results, you will hold the following responsibilities:· Assist in the inventories of all operating equipment.· Adhere to cash handling (Materials Control Management).· Maintain and adhere to billing policies and procedures.· Be transparent for any transaction relating to the hotel· Control operating equipment and avoid breakage.· Up selling and identification of additional revenue opportunities.HEALTH AND SAFETY· Take responsible care to protect own safety and health at work.· Ensure that no person is endangered through any act or omission at work.· Ensure correct use of all equipment provided for health and safety purposes and report maintenance issues immediately.· Obey all instructions issued to protect personal health and safety and the safety of others.· Report all incidents, accidents, and hazardous situations to Management and complete the necessary documentation.· Ensure emergency procedures are understood and followed by all team members.· Be aware of and conform to all laws affecting professional practice and recognize the importance of duty of care, public liability, and professional indemnity. SOCIAL· Participate in social and environmental projects.· Participate in staff welfare and Corporate Social Responsibility (CSR) activities.· Promote sustainable hospitality practices and support the hotel's environmental initiatives.COMMUNICATION· Pass communication to F&B and Boat House Team members of any activities or special events.· Attend daily F&B and Boat House briefings .· Attend F&B and Boat House Special Events meetings.· Attend F&B and Boat House departmental meetings.· Communicate clearly and in a professional manner with guests (external and internal). What We OfferA key leadership role within a prestigious boutique luxury hotel.Genuine operational autonomy and the opportunity to build and strengthen the restaurant team and service standards over the long term.A demanding yet rewarding working environment, supported by an engaged management team and clear objectives.A highly competitive salary package with strong growth potential, directly linked to experience, performance, and demonstrated results.Position open to Mauritians and Foreigners