Restaurant Manager - Italian Experience

As Restaurant Manager at Hawar Resort by Mantis, you will oversee the day-to-day operations of our restaurants across the resort, with a particular focus on our signature Italian speciality restaurant. You will be responsible for delivering exceptional dining experiences that reflect the resort’s luxury positioning, combining outstanding service, authentic culinary experiences, and warm, personalized hospitality.

What is in it for you:

• Unleash the excitement: enticing rewards and unbeatable benefits are waiting for you!
• Ignite your skills with our cutting-edge Academies for rapid professional growth.
• Cultivate your talents and watch your career flourish, locally and globally.
• Drive change through impactful Corporate Social Responsibility activities.
• Immerse yourself in a vibrant work environment with extraordinary colleagues.
• Join us on a direct path to success as we skyrocket to new heights!

Key Responsibilities:

• Restaurant Operations: Oversee the daily operations of the restaurant, ensuring seamless service, operational efficiency, and consistently high standards of presentation, cleanliness, and guest satisfaction. Support operations across other F&B venues when required.
• Guest Experience: Deliver exceptional and personalized guest experiences in line with Hawar Resort by Mantis’ luxury standards. Anticipate guest needs, handle feedback and complaints professionally, and build guest loyalty through attentive and memorable service.
• Italian Speciality Dining: Take a leading role in the operation and development of the resort’s Italian speciality restaurant, ensuring an authentic and elevated dining experience. Work closely with the director of culinary and culinary team to maintain consistency in food quality, menu presentation, Italian dining traditions, wine pairing, and service standards.
• Team Leadership and Development: Lead, supervise, train, and motivate the restaurant team, including supervisors, captains, servers, hosts, and other service personnel. Establish clear performance expectations, promote teamwork, and develop talent through coaching and ongoing training.
• Employee Engagement: Foster a positive, inclusive, and supportive working environment where team members feel valued, involved, and appreciated. Encourage open communication, recognise achievements, and promote a culture of accountability, collaboration, and continuous improvement.
• Financial Performance: Take responsibility for the restaurant’s financial performance, including revenue generation, average spending, upselling, labour productivity, and operating costs. Monitor performance against budgets and targets, identify opportunities to increase profitability, and implement corrective actions when necessary.
• Cost Control and Inventory Management: Oversee stock control, inventory management, purchasing, and wastage reduction in coordination with the culinary and purchasing teams. Ensure appropriate stock levels, accurate records, and effective cost management, particularly for speciality ingredients, premium products, and wines.
• Food and Beverage Knowledge: Maintain excellent knowledge of the restaurant’s menus, ingredients, preparation methods, allergens, beverage offerings, and wine list. Ensure the team can confidently communicate menu details, make suitable recommend