SOLEIL HOSPITALITY GROUP We are on the hunt for a dedicated Restaurant Manager If you’re passionate about exceptional dining experiences and are ready to make an impact, we invite you to explore this opportunity with us.
Duties & Responsibilities: Operational Oversight: Supervise daily F&B operations ensuring compliance with all policies, standards, and procedures.
Manage day-to-day operations, guaranteeing quality standards meet customer expectations consistently.
Ensure customer satisfaction by handling inquiries, complaints, and feedback promptly and professionally.
Develop and implement high-quality food and service standards.
Monitor and optimize employee productivity levels.
Operate and oversee all departmental equipment, reporting any malfunctions promptly.
Oversee the F&B operating budget, ensuring financial objectives are met and legal obligations are upheld.
Product (menu) development in alignment with trends, brand identity, and margin targets.
Conduct comprehensive market analysis encompassing stock control, costing, planning, and supplier negotiations.
Supervise staffing levels, ensuring the perfect balance between guest service requirements, operational needs, and financial targets.
Foster an environment of continuous learning: organize employee training, provide feedback, and offer individual coaching as necessary.
Oversee and support an effective monthly self-inspection program.
Engage in budgeting, financial modeling, and management reporting activities.
Required Qualifications & Skills: Minimum of a 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related field.
A proven track record with 3 to 5 years of experience in the F&B service or culinary sector.
Bilingual proficiency in English and Greek.
Send your cv to e-mail: hr2@soleil-hospitality.com