Restaurant Manager - Nizza
Position Summary The Restaurant Manager is responsible for the overall management and daily operations of NIZZA , ensuring a smooth, efficient and profitable restaurant operation while delivering exceptional guest experiences in line with Sofitel’s luxury hospitality standards. The position oversees service operations, colleagues, guest satisfaction, revenue performance, cost control, compliance, and team development. The Restaurant Manager works closely with the culinary team and other hotel departments to ensure consistent food quality, service excellence and operational efficiency. Key Responsibilities 1. Restaurant Operations Manage the day-to-day operations of NIZZA, ensuring smooth and efficient service. Maintain high standards of food and beverage service, presentation, cleanliness and overall outlet ambience. Ensure all operational procedures, service standards and hotel policies are consistently followed. Conduct regular floor presence and monitor service quality throughout operating periods. Ensure appropriate staffing levels, scheduling and deployment according to business requirements. Monitor table management, reservations, guest flow and waiting times. Coordinate closely with the kitchen and other departments to ensure seamless restaurant operations. 2. Guest Experience Deliver personalised and attentive service in accordance with Sofitel luxury service standards. Build strong relationships with regular guests and VIP customers. Handle guest feedback, complaints and service recovery professionally and promptly. Monitor guest satisfaction and identify opportunities to enhance the overall dining experience. Ensure special occasions, VIP arrangements and guest preferences are properly communicated and executed. 3. Financial & Business Performance Drive restaurant revenue and profitability through effective operational and commercial strategies. Monitor daily sales, covers, average spending and outlet performance. Support the implementation of promotional campaigns, special events and revenue-generating initiatives. Control operating costs, including food, beverage, labour and other controllable expenses. Monitor wastage and ensure proper stock and inventory control. Review financial and operational reports and take appropriate corrective action where required. Work closely with the Director of Food & Beverage to achieve departmental budgets and business objectives. 4. People Management & Development Lead, motivate and develop the restaurant team to achieve high standards of performance. Conduct daily briefings and ensure colleagues are kept informed of operational priorities and hotel activities. Monitor colleague performance, attendance, grooming and conduct. Provide coaching and on-the-job training to improve product knowledge and service skills. Conduct performance evaluations and identify development and training needs. Support recruitment, onboarding and retention of suitable restaurant colleagues. Foster a positive, professional and collaborative working environment. 5. Food Safety, Hygiene & Compliance Ensure compliance with food safety, hygiene, occupational safety and health requirements. Conduct regular inspections of the restaurant, service areas and equipment. Ensure food and beverage products are properly handled, stored and presented. Follow up on audit findings and ensure corrective actions are implemented promptly. Ensure all colleagues comply with grooming, hygiene and safety standards. Maintain proper documentation and records relating to outlet operations. 6. Product & Service Quality Maintain comprehensive knowledge of the restaurant's menu, food and beverage offerings. Ensure colleagues have sufficient knowledge of menu items, ingredients, allergens and recommended pairings. Monitor consistency in service delivery and product presentation. Work with the Executive Chef and culinary team to address guest feedback and improve menu and product offerings. Ensure appropriate mise-en-place and operational readiness before each service period. 7. Sales & Marketing Support Support the Food & Beverage team in developing and executing restaurant promotions and marketing initiatives. Identify opportunities to increase covers, repeat business and guest spending. Promote hotel and restaurant offerings to guests and potential customers. Maintain good relationships with corporate clients, regular guests and business partners where applicable. Support special events, festive promotions and private functions hosted at the outlet. 8. Administration & Reporting Prepare and review daily operational reports and relevant outlet records. Monitor staff scheduling, leave and manpower requirements. Ensure proper cash handling and adherence to financial control procedures. Attend departmental meetings and communicate relevant information to the restaurant team. Maintain accurate records and ensure timely submission of required reports. Key Performance Indicators Restaurant revenue and profitability Guest satisfaction and online review performance Average check and covers Food and beverage cost control Labour cost and productivity Guest complaint resolution Service quality and brand standards Food safety and hygiene audit results Colleague engagement, retention and development Achievement of departmental budget and business targets Qualifications & Experience Diploma or Bachelor's Degree in Hospitality Management, Food & Beverage Management or a related discipline. Minimum 3–5 years of relevant experience in restaurant or food & beverage operations, with supervisory/management experience. Experience in a hotel, luxury restaurant or international hospitality environment is preferred. Strong knowledge of restaurant operations, service standards and food safety requirements. Strong leadership, communication and interpersonal skills. Commercially aware with good understanding of revenue and cost management. Customer-oriented, hands-on and able to work effectively in a fast-paced environment. Good command of English; additional languages are an advantage. Benefits: Additional leave Dental insurance Health insurance Meal provided Opportunities for promotion Professional development Work Location: In person
Наблюдалась 2026-09-15, впервые 2026-09-11, источник — Indeed.