Restaurant Manager - CP

About the role

The Restaurant Manager (CP) is responsible for leading daily operations of the outlet, ensuring service standards align with hotel procedures and brand expectations. The role involves coordinating with various departments, managing staff, and driving revenue through guest engagement and upselling.

Key responsibilities

• Lead daily restaurant operations and uphold high service standards.
• Represent the outlet in F&B and operational meetings.
• Conduct daily team briefings covering service standards, guest feedback, promotions, and updates.
• Prepare staff schedules based on forecasts, business levels, and special events.
• Monitor attendance, performance, grooming, and conduct regular evaluations.
• Ensure compliance with InterContinental grooming and service standards.
• Oversee sanitation, hygiene, and cleanliness in coordination with Housekeeping and Stewarding.
• Maintain service stations, bar areas, and equipment at appropriate stock levels.
• Control beverage, cigar, and cigarette inventories according to hotel procedures.
• Monitor casual labor and overtime to keep labor costs within budget.
• Engage guests, manage seating, and handle feedback or complaints professionally.
• Maintain records of regular and VIP guest preferences for personalized service.
• Promote upselling initiatives and support outlet promotions and marketing activities.

Required profile

• Proven experience in restaurant or food‑and‑beverage management.
• Strong leadership and team‑management abilities.
• Excellent communication and guest‑service skills.
• Ability to work with cross‑functional teams such as Housekeeping and Stewarding.
• Attention to detail in hygiene, grooming, and service standards.
• Budget awareness and ability to control labor and inventory costs.

Required skills