The Restaurant Manager leads the day-to-day F&B service operation at Verdi St George's Bay Marina, with primary responsibility for Bayview Restaurant and Mananni Restaurant & Cafe. This is a hands-on operational role focused on visible leadership, consistent service standards, guest satisfaction and the effective organisation of the Service team. The role ensures that breakfast, weekend buffet service and the Maltese dining concept are delivered smoothly, safely and in line with hotel standards.

Key Responsibilities

Restaurant Operations

Lead the daily service operation across Bayview Restaurant and Mananni Restaurant & Cafe, maintaining a strong and visible presence during key service periods.

Plan and coordinate breakfast service, Saturday and Sunday buffet service, and the daily operation of Mananni Restaurant & Cafe.
Ensure each outlet is fully prepared before service, including team briefings, table set-up, equipment, menus and point-of-sale systems.
Coordinate closely with the kitchen and other hotel departments to support smooth service and resolve operational issues promptly.
Perform Duty Manager shifts when required.
Guest Experience and Team Leadership

Maintain consistent service standards and actively engage with guests throughout each service period.

Handle guest feedback and complaints professionally, taking immediate action and following up where required.
Lead, coach and support the F&B Service team through daily briefings, on-the-job training and regular performance feedback.
Support recruitment, induction, performance reviews and the ongoing development of service colleagues.
Standards and Compliance

Ensure food safety, hygiene, health and safety, COSHH and HACCP requirements are followed throughout the restaurants.

Maintain outlet opening, closing, cleaning and cash-handling controls, escalating discrepancies to the Operations Manager.
Work with Learning and Development and the Operations Manager to address training needs and improve service quality.
Planning and Operational Controls

Prepare effective rosters that reflect business levels, approved staffing requirements and service needs.

Monitor attendance, working hours and team productivity, taking timely action where adjustments are required.
Support stock control, ordering, breakage control, menu availability and accurate point-of-sale use across both outlets.
Promote menu items and restaurant offers through knowledgeable service and appropriate upselling, while reviewing guest feedback to identify improvements.

Role Deliverables

Operational Performance

Consistent service delivery and guest satisfaction across both restaurants
Effective rostering, team deployment and operational control
A trained, engaged and accountable F&B Service team

Desired Behaviours and Attributes

Personal

Self-motivated

Detail-oriented
Calm under pressure
Adaptable and flexible
Professional

Hands-on operational leader

Strong communication
Guest-focused
Organised and commercially aware

Confidentiality

Whilst working for the company, there will be access to a wide variety of confidential information concerning the company, brands, guests & team.

It is vital that all such information remains confidential & must not be disclosed to anyone outside of the specific stakeholders, unless otherwise stated. Please refer to the Employee Handbook for full policy details.

Health and Safety

This role requires compliance with all health & safety regulations, including:

Awareness of and adherence to safe working practices per the Health and Safety Act.
Lead and support initiatives promoting sustainability and Health and Safety, ensuring compliance with environmental regulations and workplace safety standards while fostering a culture of responsible practices across the organisation.
Mandatory use of protective clothing/equipment as required.
Reporting defects in building, plant, or equipment in line with procedure.
Immediate reporting of any staff / guest / visitor accidents.
Attending all statutory Fire, Health and Safety training, including:

COSHH regulations

HACCP standards
Risk assessments
Fire and bomb procedures

Restaurants Manager

Job Description