Restaurant Manager

About Food & Beverage

At Rosewood Rome, Food and Beverage embody La Dolce Vita, offering three distinctive outlets — a refined Italian bistro, a lively lobby café and bar, and a rooftop destination with sweeping city views — alongside curated events and elevated in room dining. Rooted in Roman heritage yet reimagined with contemporary flair, our culinary experiences celebrate local artisans, seasonal produce, and sustainable practices. The impact we aspire to create is a sense of connection: guests savoring authentic flavors, communities empowered through partnerships, and memorable moments that position Rosewood Rome as a cultural and culinary landmark.

About The Role

The Restaurant Manager is an enthusiastic, confident, creative, and open‑minded leader who embodies the spirit of hospitality. Exceptional communication skills and a motivating presence make them close to their team, inspiring collaboration and excellence. This role demands strong organizational and analytical abilities, combined with proven leadership and training expertise.

As a true host, the Restaurant Manager warmly welcomes guests, builds genuine relationships, and ensures memorable dining experiences that foster loyalty. Internationally versatile and multicultural, they remain attuned to global trends and market shifts. They are responsible for ensuring each outlet operates to the highest hotel standards while remaining individually profitable, with full financial accountability through monthly performance reporting. Flexibility is key, as they may step in to support or replace other departmental managers when required, always safeguarding operational success and guest satisfaction.

Key Responsibilities

• Align F&B operations with corporate and Director strategy.
• Prepare, update, and implement departmental operations manuals.
• Conduct regular briefings and monthly meetings, sharing P&L, guest satisfaction, and performance indicators.
• Deliver monthly P&L reports with explanations to F&B leadership.
• Ensure associates deliver exceptional guest service aligned with Rosewood standards.
• Handle guest complaints courteously, resolving issues efficiently.
• Maintain positive guest and colleague interactions.
• Personally verify service quality via Forbes and LQA spot checks.
• Be present during peak periods to oversee service and guest engagement.
• Implement brand standards and ensure compliance with finance procedures (Micros).
• Respond to audit results with corrective action plans.
• Collaborate with other managers to ensure seamless cross‑departmental operations.
• Monitor product quality, service standards, and freshness of ingredients.
• Conduct inspections with chefs and oversee cleanliness front and heart of house.
• Manage inventory of equipment, supplies, wines, and spirits.
• Maintain deep menu knowledge, upselling combinations and alternatives.
• Develop annual F&B marketing plans and identify visibility opportunities.
• Ensure profitability, achieving revenue and cost targets.
• Manage financial compliance: reporting, cash handling, inventory, and adoption of new technologies.
• Oversee account closures, payments, and verification of cash and credit transactions.
• Recruit, train, and mentor associates.
• Support career development and engagement.
• Prepare schedules aligned with business needs.
• Foster creativity, innovation, and adherence to hotel policies and safety standards.

Critical Skills & Qualifications

• Hospitality Education – Degree or diploma in hospitality management, business, or culinary arts provides a strong foundation.
• Leadership Experience – Minimum 3 years in a supervisory or management role within luxury hotels or high‑end restaurants.
• Food & Beverage Expertise – Deep knowledge of food, wine, premium spirits, and menu design.
• Financial Knowledge – Skilled in budgeting, forecasting, cost control, and analyzing P&L reports.
• Languages – Fluent in English and Italian; additional languages are a plus for international clientele.
• Certifications – Food safety, hygiene, and alcohol service certifications as required by local regulations.
• Leadership & Team Development – Ability to motivate, coach, and mentor staff, fostering a culture of excellence.
• Guest Hosting & Relationship Building – Acts as the face of the restaurant, warmly welcoming guests and building loyalty through genuine connections.
• Communication Skills – Clear, empathetic communication with guests, staff, and other departments.
• Customer Service Excellence – Resolves complaints gracefully, ensuring memorable guest experiences.
• Problem Solving & Adaptability – Handles unexpected challenges calmly and efficiently.
• Financial Acumen – Manages costs, revenue, and profitability while maintaining quality.
• Marketing Awareness – Identifies opportunities to increase visibility and stay ahead of market trends.
• Training & Development – Implements training programs and career plans to grow team capabilities.
• Multicultural Versatility – Comfortable working in diverse, international environments.
• Innovation & Creativity – Encourages new ideas in service, menu design, and guest engagement.