Restaurant Manager (Hotel Indigo Kuala Lumpur On The Park)

Financial Performance

• Develop and execute business strategies to achieve outlet revenue and profit targets.
• Monitor and control beverage, food, and labor costs.
• Implement cost-saving measures without compromising guest experience or quality.
• Collaborate with Sales & Marketing for promotions, events, and partnerships.
• Analyze sales trends and adjust offerings to capture market opportunities.
• Conduct competitor analysis to maintain a competitive edge.

People Leadership

• Lead, motivate, and coach the team to deliver exceptional service and upselling performance.
• Oversee manpower planning, scheduling, and performance management.
• Drive colleague engagement through recognition initiatives and development opportunities.
• Uphold hotel disciplinary standards and ensure compliance with HR policies.
Conduct regular training in product knowledge, mixology, wine service, and upselling.

Guest experience:

• Effectively manage the restaurant by ensuring the following:
  • Ensure service excellence is maintained at all times, with a focus on personalized interactions
  • Maintain high visibility during peak hours and personally greet at least 80% of guests.
  • Implement service standards for opening, closing, billing, and guest handling procedures.
  • Work closely with the culinary and bar teams to develop seasonal menus and signature drinks.
  • Manage guest feedback and take immediate corrective action when necessary.
  • Curate special events (e.g., themed nights, cocktail masterclasses, chef’s table) to enhance the brand identity.
• Share recommendations and guest comments to Chef and Food and Beverage Manager to reflect current customer profile
• Develop and implement Promotions Calendar for F&B products in restaurant
• Manage special event concepts
• Create positive publicity opportunities
• Manage customer database and utilize effectively
• Up-sell property facilities
• Analyse food and beverage statistics through point of sale system

Marketing & Promotions

• Develop and maintain an annual promotions calendar aligned with the hotel’s marketing strategy.
• Create engaging content and collaborate with Marketing for social media and PR exposure.
• Cultivate collaborations with local influencers, suppliers, and brands for joint events.
• Maintain and utilize the outlet’s guest database for targeted campaigns.

Responsible business:

• Ensure compliance with Food Safety Management Systems (FSMS) and licensing laws.
• Maintain a safe working environment and enforce safety, hygiene, and sanitation standards.
• Manage responsible alcohol service and ensure all team members are trained accordingly.
• Report incidents and hazards promptly and accurately.

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