Restaurant Manager

At Le GV Rooftop Restaurant, a One-Michelin-starred restaurant, dining is more than just a meal – it’s a journey. Inspired by the flavours of the region and the artistry of fine dining, our menu is a harmonious blend of tradition and innovation.

Every dish is meticulously crafted using the freshest ingredients, handpicked to showcase the bounty of the land and sea.

Job description

The Restaurant Manager will be responsible for ensuring the smooth functioning of all aspects of the restaurant, including staff management, customer satisfaction, financial performance, and adherence to quality and hygiene standards.

Key responsibilities

• Training and supervision of front-of-house staff.

• Ensuring adequate staffing levels to meet operational needs.

• Providing ongoing training and development opportunities to maintain a high level of service standards, in line with Michelin standards.

• Upholding the restaurant's commitment to delivering exceptional customer experiences.

• Interacting with guests to ensure satisfaction, address concerns, and resolve any issues promptly and effectively.

• Monitor service quality and make adjustments as needed to enhance the dining experience.

• Overseeing day-to-day operations, including opening and closing procedures, reservation management, and seating arrangements.

• Managing inventory levels and ordering supplies to ensure adequate stock while minimising waste and controlling costs.

• Ensuring compliance with health, safety and hygiene regulations and maintaining a clean and sanitary environment throughout the restaurant.

• Implement policies and procedures to optimise efficiency and streamline operations.

• Monitoring financial performance and analysing sales data to identify opportunities for revenue growth and cost reduction.

The potential candidate will ideally possess the following skills and qualities

• At least 2 years of experience in a similar role.

• Prior experience working in a fine dining restaurant with a Michelin star or a similar rating.

• Fluency in English.

• Strong leadership skills with the ability to inspire and motivate a team.

• Excellent communication and interpersonal skills.

• Proven track record of delivering exceptional customer service.

• Sound financial acumen and the ability to manage budgets and analyse financial data.

• Knowledge of food and beverage operations, including wine service and menu planning.

• Familiarity with industry trends and best practices.

• Flexible schedule, including evenings, weekends, and holidays.

• Certification in food safety and hygiene.

About us

The 1926 Collection comprises 4 luxury properties situated in Sliema and Valletta, each hotel in the collection having its own distinctive features.

Our aim is to provide our customers with an unrivalled quality product through our facilities and services, which embody our core values and embrace our key pillars: wellness, sustainability and smart technology.