Restaurant Manager

About the role

The Restaurant Manager will lead the Tapasake outlet at One&Only Le Saint Géran, ensuring exceptional guest experiences while driving sales and controlling costs in an ultra‑luxury resort environment.

Key responsibilities

• Welcome and seat guests courteously, ensuring personalized service.
• Manage daily operations, staff schedules, inventory, and purchasing in line with F&B policies.
• Drive financial performance by upselling, optimizing labor, and reducing waste.
• Coordinate with the Head Chef on guest requirements and maintain strong kitchen relations.
• Conduct staff training, inductions, appraisals and enforce health, safety and hygiene standards.
• Prepare and present staffing, financial and statistical reports to management.

Required profile

• Diploma in Hotel Management.
• Minimum 3 years’ experience as a restaurant manager in an international ultra‑luxury resort.
• Fluent in written and spoken English and French.
• Strong communication, leadership and problem‑solving abilities.
• Ability to work independently, take initiative and motivate a team.
• Food handler’s certificate.

Required skills

• Proficiency in restaurant management software and POS systems.
• Good numeracy for budgeting, forecasting and inventory control.