Luxury Restaurant Manager – Guest Experience Leader

AccorHotel; Eastern Province; On-site; SAR 60,000 - 120,000; Full time

Job summary

AccorHotel in the Eastern Province of Saudi Arabia is seeking an experienced Restaurant Manager to oversee daily operations of a luxury restaurant within a 5-star hotel. You will lead service excellence, manage staff, and drive guest satisfaction in a high-end environment.

You will ensure top-tier F&B standards, cost control, and revenue optimization while mentoring the team and coordinating with the Executive Chef and hotel departments to deliver exceptional dining experiences.

Qualifications

• Minimum 5–7 years of restaurant management experience in a luxury/hotel setting.
• Diploma or Bachelor's degree in Hospitality or Hotel Management.
• Excellent leadership, communication, and problem-solving skills.
• Excellent command of English; additional languages advantageous.

Responsibilities

• Oversee the daily restaurant operation ensuring smooth and efficient service.
• Maintain the highest standards of guest service, presentation, cleanliness and hospitality.
• Lead, train, motivate and develop the restaurant team to achieve excellent performance.
• Handle guest feedback, complaints and special requests professionally and ensure effective service recovery.
• Monitor restaurant sales, costs, inventory and staffing levels to support profitability.
• Drive revenue through upselling, promotions and personalized guest service.
• Coordinate with Executive Chef, Kitchen, F&B team and other hotel departments.

Skills

Leadership

Communication

Organizational skills

Problem-solving

English proficiency

Education

Diploma or Bachelor's degree in Hospitality or Hotel Management

Job description

AccorHotel in the Eastern Province of Saudi Arabia is seeking an experienced Restaurant Manager to oversee daily operations of a luxury restaurant within a 5-star hotel. You will lead service excellence, manage staff, and drive guest satisfaction in a high-end environment.

You will ensure top-tier F&B standards, cost control, and revenue optimization while mentoring the team and coordinating with the Executive Chef and hotel departments to deliver exceptional dining experiences.