Restaurant Manager

Job Summary Areas of responsibility include Rooftop Restaurants/Bars and Room Service. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan. Key Responsibilities • Ensure food safety procedures and brand safety standards are followed by all employees. This includes the health and safety Act in Guyana’s local laws and regulations and acquiring any related certifications in collaboration with human resources. • Manage controllable expenses including restaurant supplies, uniforms and equipment. • Prepare requisitions for restaurant supplies and coordinate with the purchasing/finance team for orders daily and payment of invoices. • Provides services that are above and beyond for customer satisfaction and retention. • Improves service by communicating and assisting individuals to understand guest needs, providing guidance, feedback, and individual coaching when needed. • Manages day-to-day operations, ensures quality standards and meets the expectations of the customers daily. • Displays leadership in guest hospitality, exemplifies excellent customer service and creates a positive atmosphere for guest relations. • Empowers employees to provide excellent customer service. • Acts as the guest service role model for the restaurants, sets a good example of excellent customer service and creates a positive atmosphere for guest relations. • Meets with guests on an informal basis during meals or upon departure to obtain feedback on quality of food and beverage, service levels and overall satisfaction. This also includes handling guest problems or complaints and ensuring corrective action is taken to continuously improve service results. • Incorporates guest satisfaction as a component of departmental meetings with a focus on continuous improvement. • Manages service delivery in outlets to ensure excellent service from point of entry to departure (e.g., greeting from hostess, speed of order taking and food and beverage delivery, fulfillment of special requests, collection of payment & invitation to return). • Supervises and manages employees. Manage all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence. • Review staffing needs to ensure that guest service, operational needs and financial objectives are met. • Oversee employee probation, disciplinary or related matters as well as training and development based on their individual strengths, development needs, career aspirations and abilities. This includes their daily work life support to foster a collaborative, healthy and engaging environment. • Ensure compliance with all Aimbridge policies, brand standards and local operating procedures (SOPs and LSOPs). • Achieves and exceeds goals including performance goals, budget goals, team goals, etc. • Provides information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person. • Any other responsibility assigned by your immediate manager. Job Requirements · Bachelor’s degree from an accredited university in Food & Beverage, Hotel and Restaurant and or related major. · 4-6 years of progressive experience in food &.

Listing details

Company

Hyatt Place Guyana Georgetown

Location

East Bank Demerara

Sector

Hospitality & Tourism

Posted

2026-08-27 (25 days ago)

Closing date

No closing date published

Listing review date

2026-10-21 (30 days left)

Original source

Careers.gy