About this role
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The Restaurant & Bar Manager is responsible for leading the day-to-day operations of the assigned restaurant and bar outlets, ensuring exceptional levels of guest service, operational excellence, team engagement, and financial performance. The role requires a highly visible and hands-on leader who creates memorable dining experiences while maintaining Waldorf Astoria luxury service standards. The Restaurant & Bar Manager will develop the Food & Beverage team, drive guest satisfaction, maximize revenue opportunities, maintain cost controls, and ensure consistent execution of service and operational standards.
• Manage the daily operations of the assigned restaurant and bar outlets • Ensure consistently exceptional and personalized guest experiences in line with Waldorf Astoria brand standards. • Maintain a strong presence during service periods, actively engaging with guests and supporting the team. • Lead, motivate, coach, and develop Restaurant and Bar Team Members. • Conduct daily briefings and ensure the team is fully informed of VIP guests, special occasions, promotions, menu changes, and operational priorities. • Ensure effective staffing levels and prepare schedules according to business requirements. • Monitor service standards and take immediate action to address any gaps. • Handle guest feedback and complaints professionally and ensure appropriate follow-up. • Work closely with Culinary, Stewarding, Front Office, Engineering, Housekeeping, Finance, and other departments to ensure seamless operations. • Develop strong knowledge within the team of menus, beverages, wines, cocktails, allergens, and product offerings. • Support the implementation of seasonal concepts, promotions, special events, and guest experiences. • Monitor revenue performance and identify opportunities to increase average spend and outlet profitability. • Manage operating costs, payroll, stock levels, breakages, and other controllable expenses. • Ensure accurate billing, cash handling, POS procedures, and financial controls. • Monitor inventory and work closely with the relevant teams on ordering and stock management. • Ensure restaurant and bar areas are maintained to the highest standards of cleanliness, presentation, and maintenance. • Ensure compliance with food safety, hygiene, health and safety, licensing, and hotel policies. • Participate in recruitment, onboarding, training, performance management, and succession planning for the team. • Conduct regular coaching conversations and performance reviews. • Promote a positive, inclusive, and engaging working environment. • Support departmental objectives, Food & Beverage initiatives, and overall hotel business goals. • Perform Duty Manager or other operational responsibilities when required.
• Previous experience in a similar Food & Beverage leadership role within a luxury hotel or resort. • Previous experience within a five-star or luxury hospitality environment preferred. • Strong knowledge of restaurant and bar operations, beverage service, wines, cocktails, and luxury service standards. • Proven ability to lead and develop multicultural teams. • Strong commercial awareness with understanding of revenue, costs, inventory, and departmental financial performance. • Excellent communication, interpersonal, and guest-relations skills. • Strong problem-solving and decision-making abilities. • Ability to work effectively in a remote island environment and adapt to changing operational requirements. • Flexible to work evenings, weekends, public holidays, and according to business needs. • Fluent English required; additional languages are an advantage.