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