Isola Manager

Job Summary

• The Restaurant Manager is responsible for the overall management and coordination of the restaurant and pool dining operations, ensuring the delivery of exceptional guest experiences while maintaining the highest standards of service, quality, and operational efficiency. This role oversees all aspects of restaurant operations, including floor management, reservations, table planning, staff allocation, and the coordination of special events and functions. The manager is accountable for achieving food and beverage financial objectives by monitoring departmental performance, controlling labour costs, managing budgets, and implementing strategies to improve productivity and profitability.
• A key aspect of the role is leading and developing the restaurant team through effective recruitment, selection, training, coaching, performance management, and succession planning. The Restaurant Manager is responsible for maintaining accurate personnel documentation, supporting payroll administration, managing disciplinary and grievance procedures, conducting performance appraisals, and fostering positive employee relations in collaboration with the Human Resources department. Regular staff briefings, departmental meetings, and ongoing skills development are essential to ensure consistent service standards and employee engagement.
• The role requires maintaining a strong focus on guest satisfaction by monitoring service quality, responding promptly and professionally to guest feedback and complaints, and implementing corrective actions where necessary. The Restaurant Manager ensures that all colleagues consistently deliver exceptional customer service while adhering to established company policies, procedures, and hospitality standards. Continuous monitoring of guest feedback platforms and internal satisfaction measures is used to identify opportunities for service improvement and enhance the overall dining experience.
• In addition, the Restaurant Manager is responsible for ensuring compliance with all health, safety, hygiene, and security regulations by promoting a safe working environment, addressing potential hazards, and maintaining high standards of cleanliness, professional appearance, and conduct throughout the department. The position requires close collaboration with other hotel departments, including Human Resources, Maintenance, Security, and Food and Beverage Management, to ensure seamless day-to-day operations. The role also demands flexibility, strong leadership, sound decision-making, excellent communication and organisational skills, and a commitment to continuously improving operational performance, employee productivity, and guest satisfaction.

Skills, Education and Requirements

• Minimum 2 years of experience in serving alcoholic beverages.
• High school graduate or Diploma in Hospitality Management.
• Knowledge of the various outlets and cuisine and its service styles.
• Minimum 2 years' experience at a full service restaurant as a Supervisor or Captain or similar.
• Certification in wine, liquor and food handling courses.
• Fair knowledge of wines, its characteristics and supplies, inclusive of cocktails, spirits, brandies and whisky.
• Ability to provide legible communication.
• Ability to compute good mathematical calculations.