Minor Hotels is a global hospitality group operating over 560 hotels, resorts and residences in 56 countries in Asia-Pacific, the Middle East, Africa, the Indian Ocean, Europe and the Americas. As a hotel owner, operator and investor, Minor Hotels fulfils the needs and desires of today’s global travellers through its diverse portfolio of 12 hotel brands – Anantara, Minor Reserve, Avani, Colbert Collection, Elewana, The Wolseley, NH, NH Collection, iStay, nhow, Oaks and Tivoli. As part of Minor Hotels, the region of Minor Hotels Europe & Americas is responsible for more than 350 properties in 30 countries and plans to grow across all segments, with a focus on its upper-upscale and luxury brands.

What will be your mission?
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As Restaurant Manager, you will be responsible for planning, coordinating, and overseeing daily operations, ensuring effective alignment between teams, resources, and services in line with the defined strategy and quality standards. Your role includes leading and developing the team, analysing operational and financial results, and ensuring compliance with internal procedures and legal requirements. In parallel, you will promote an excellent guest experience by analysing satisfaction indicators, resolving complaints, and implementing continuous improvement initiatives.What will you do?
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• Ensure the operational management of the restaurant, including planning, organising, and coordinating restaurant services in line with defined strategies and available resources;
• Ensure effective coordination between the restaurant, kitchen, and support services;
• Organise preparation, setup, and decoration activities and participate in the organisation and execution of special events;
• Coordinate, guide, and motivate the restaurant team;
• Plan and manage work schedules, ensuring adequate allocation of services;
• Participate in performance evaluation processes and identify training and continuous development needs for the team;
• Prepare, monitor, and update the restaurant’s monthly forecast and plan services accordingly;
• Ensure stock control and appropriate requisition of raw materials, as well as monthly inventories;
• Ensure a warm welcome and reception of guests, promoting an excellent customer experience;
• Receive, analyse, and resolve complaints, fostering a positive relational environment;
• Analyse guest satisfaction survey results and other quality indicators, implementing continuous improvement actions;
• Collaborate in the planning, updating, and development of restaurant menus;
• Promote the Hotel’s image and services to different customer profiles;
• Monitor market trends related to table service and bar operations;
• Ensure compliance with hygiene, quality, environmental, and occupational health and safety standards;
• Ensure compliance with applicable internal procedures and legal requirements.

What are we looking for?
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• College diploma/degree in Hotel Management or related field.