Restaurant Manager – Food & Beverage Operations

About the role

The Restaurant Manager will oversee daily operations of the hotel’s restaurants, bars and room service in Rabat. The role focuses on maintaining high service and sanitation standards while driving financial performance and guest satisfaction.

Key responsibilities

• Supervise and manage all front‑of‑house staff, stepping in to perform duties during peak periods or absences.
• Maintain service, sanitation and food‑handling standards across restaurant, bar/lounge and room‑service areas.
• Review staffing levels to meet guest service needs, operational requirements and financial targets.
• Lead the food‑and‑beverage team through coaching, performance monitoring and development planning.
• Ensure compliance with all applicable laws, liquor regulations and internal policies.
• Handle guest complaints, gather feedback and implement corrective actions to continuously improve service.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Hospitality/Hotel Management with 2 years of relevant experience.
• Proven ability to manage day‑to‑day restaurant operations and lead a diverse team.
• Strong understanding of sanitation, food‑handling standards and local liquor laws.