Dream Hotels & Resorts lives by its 8 core values. Our team is dedicated to being reliable and accountable, fostering empathy to understand others’ feelings and collaboratively find solutions, and prioritizing sustainability in environmental, financial, and social aspects. Rooted in humanity, trust, dynamism, excellence, and joy, we celebrate diversity, prioritize integrity, embrace creativity, pursue quality, and foster a joyful work environment to connect people with our surroundings and each other. These play a part in our day-to-day decision making & operational requirements. 

Job Overview:
The Restaurant Manager will be responsible for overseeing the daily operations of the restaurant and bar at Zimbali Lodge, ensuring exceptional service standards in line with our 5-star expectations. The ideal candidate will bring strong bar knowledge, with a passion for whiskey and a refined understanding of wines, to elevate the guest experience and lead the team with professionalism and flair.

Key Responsibilities:

• Manage and coordinate all restaurant and bar operations, ensuring seamless guest service at all times.
• Maintain and uphold the highest service and hospitality standards in line with the property’s 5-star positioning.
• Lead, train, and motivate the restaurant and bar team to deliver exceptional service consistently.
• Curate and manage the wine list and whiskey offerings, ensuring relevance, quality, and profitability.
• Provide expert guidance and recommendations to guests on wine and whiskey pairings.
• Ensure compliance with health and safety regulations, liquor licensing laws, and hygiene standards.
• Oversee inventory management, cost control, and supplier relationships for bar and restaurant stock.
• Address and resolve guest concerns and feedback promptly and professionally.
• Coordinate with kitchen, events, and front office teams to ensure alignment and smooth service delivery.
• Contribute to menu planning and beverage promotions in collaboration with the Executive Chef.
• Prepare and present regular operational and financial reports to the General Manager.
• Oversee the daily operations of the hotel’s fine dining outlets and bars.
• Ensure world-class service standards and exceptional guest experiences.
• Recruit, train, and lead a professional, well-groomed service team.
• Collaborate with the Executive Chef to maintain high-quality food and beverage offerings.
• Manage inventory, procurement, and supplier relationships for premium products.
• Monitor financial performance, control costs, and achieve revenue targets.
• Enforce strict health, safety, and hygiene protocols in line with luxury standards.
• Handle VIP guests and resolve complaints with discretion and professionalism.
• Plan and oversee special events, private dining, and seasonal promotions.
• Align restaurant operations with the hotel’s brand, values, and guest expectations.

Theoretical Knowledge: