Restaurant Manager

Four Seasons Hotel; Manama; On-site; BHD 20,000 - 32,000; Full time

Job summary

Four Seasons Hotel in Manama seeks an experienced Restaurant Operations Manager to lead the front-of-house team ensuring exceptional guest experiences within our luxury dining venue. You will oversee daily operations, ensure service excellence, and collaborate with culinary and beverage teams to maintain flawless execution.

The role requires strong leadership, financial acumen, and a passion for hospitality.

Qualifications

• Bachelor's degree in hospitality or related field.
• 3–5 years of management in fine dining or luxury hospitality.
• Strong knowledge of Asian cuisine concepts and luxury dining service standards.
• Proven leadership experience with high-performing teams.
• Financial awareness with labor costs, productivity, and revenue objectives.

Responsibilities

• Oversee daily restaurant operations to ensure guest satisfaction.
• Lead and develop front-of-house team for service excellence.
• Monitor reservations, seating, and flow to maximize revenue.
• Coordinate with culinary and beverage teams for flawless service.
• Manage staff schedules and labor productivity.

Skills

Leadership

Communication

Financial awareness

Organizational skills

POS proficiency

Education

Bachelor's degree in Hospitality Management, Business Administration, or a related field

Tools

Microsoft Excel

Restaurant POS systems

Job description

Responsibilities

• Manage and oversee daily restaurant operations to ensure seamless service and exceptional guest satisfaction
• Lead motivate and develop the front-of-house team to deliver outstanding hospitality and maintain service excellence
• Ensure all guests receive personalized attentive and professional service throughout their dining experience
• Monitor dining room operations to maintain quality consistency cleanliness and presentation standards
• Handle guest inquiries feedback and service recovery situations in a professional and timely manner
• Collaborate closely with culinary and beverage teams to ensure effective communication and flawless service execution
• Conduct daily pre-shift briefings and communicate operational updates menu changes promotions and service priorities
• Assist in recruiting onboarding training and developing team members to support operational success and career growth
• Conduct performance discussions and provide regular coaching and feedback to drive team performance
• Create and manage staff schedules in accordance with business levels and labor productivity targets
• Monitor restaurant reservations seating strategies and table management to maximize guest flow and revenue opportunities
• Support the execution of special events private dining experiences promotions and seasonal activations
• Monitor inventory levels and assist with ordering and stock control processes as required
• Ensure compliance with health safety sanitation and food handling regulations
• Maintain knowledge of menu offerings ingredients allergens beverage pairings and restaurant concepts
• Drive revenue through effective upselling guest engagement and exceptional service delivery
• Monitor financial performance indicators including sales labor costs and operating expenses
• Review guest feedback and implement action plans to continuously enhance service quality and guest satisfaction
• Ensure adherence to company policies procedures and luxury hospitality standards
• Support management initiatives aimed at improving operational efficiency profitability and employee engagement

Qualifications

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.
• Minimum 3-5 years of management experience in fine dining, luxury hospitality, or upscale restaurant operations.
• Strong knowledge of Asian cuisine concepts and luxury dining service standards preferred.
• Proven leadership experience with a track record of developing high-performing teams.
• Strong understanding of restaurant operations, guest experience management, and service excellence.
• Financial awareness with experience managing labor costs, productivity, and revenue objectives.
• Excellent communication, interpersonal, and organizational skills.
• Proficiency in restaurant POS systems and Microsoft Office applications.
• Ability to work flexible schedules, including evenings, weekends, and public holidays.