Restaurant Manager role at Hotel de Russie, a Rocco Forte hotel
Responsibilities

Ensure guest happiness and satisfaction, complying with service standards.
Align with the philosophy of creating authentic and unique guest experiences.
Motivate the team to achieve guest satisfaction and high‑end market performance.
Develop and execute people development objectives through recruiting, training, coaching, counselling and supervising employees.
Participate in recruitment and selection processes.
Achieve restaurant financial goals and service standards.
Control budget, working closely with F&B Manager.
Control inventory and cost.
Ensure compliance with licensing, hygiene and health and safety legislation/guidelines.

Benefits

Permanent contract according to C.C.N.L. Settore Turismo.
Learning & development activities and career opportunities.
Opportunity to stay in one of our hotels at a reduced rate (35€ per night) upon reaching 6 working months; 50% discount at bars and restaurants of the Company and 20% discount on wellness treatments at our Spa and on products "Irene Forte".
Managing Team Performance: Sets high standards for oneself and Team Members, provides guidance, development and takes corrective action in order to achieve consistently high levels of service.
Personal Effectiveness: Adapts interpersonal style and skills so that high quality results are achieved.
Personal and team development: Seeks opportunities to learn and to develop themselves and others in order to add value to the performance of the department and hotel.
Business awareness: Understands the direct connection between day‑to‑day service delivery and how it impacts departmental, hotel and company success.
Service excellence: Delivers service standards, which consistently exceed guest expectations.
Technically skilled: Demonstrates and understands job requirements and displays the technical skills and knowledge required to perform the job well and in line with the departmental SOPs.

Qualifications

Fluent in Italian and English at a proficient level; a third language is preferred.
At least 3 years of professional experience in a similar role in 5‑star hotels and/or well‑known restaurants preferably at international level.
Certificate as Professional Sommelier and/or gastronomy studies preferred.
Preferable evidence of self‑development through specialized courses, conferences/workshops.
Familiar with F&B management software (e.g., Symphony, FutureLog) and Microsoft Office package.

Please apply forwarding your CV with full details and enclose the approval to process the personal data according to local privacy laws and standards (d.lgs. 196/03).
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