Restaurant Manager - French/ Italian Specialty Outlet
Rosewood Hotel Group
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OVERVIEW
At Rosewood Red Sea, the Restaurant Manager for the Italo-Provençale overwater specialty restaurant leads one of the resort’s most high-profile dining experiences, combining coastal Italian and Provençale inspiration with refined service and destination dining appeal.
This opportunity requires a highly polished restaurant professional with experience in luxury fine dining, seafood-led concepts, Italian or French Riviera-inspired cuisine, premium beverage service and elevated guest recognition.
The successful candidate will protect the restaurant positioning through disciplined service execution, attention to detail, confident floor leadership and a deep understanding of ultra-luxury guest expectations.
KEY RESPONSIBILITIES
• Lead the daily operation of the specialty restaurant in line with Rosewood, Forbes and LQA standards.
• Maintain refined service sequence, table presence, pacing, ambiance and product presentation throughout all service periods.
• Ensure the dining experience reflects the elegance, warmth and culinary identity of an Italo-Provençale overwater restaurant.
• Coordinate closely with Culinary and Beverage teams on menu storytelling, beverage service, table-side moments and special requests.
• Maintain control of reservations, seating flow, VIP guests, celebrations and high-profile dining arrangements.
• Conduct detailed pre-service briefings covering guest profiles, dietary needs, menu notes and service priorities.
• Monitor associate performance to ensure refined, confident and personalized service delivery.
• Support revenue performance through premium product knowledge, wine confidence and thoughtful upselling.
• Maintain immaculate standards of setup, tableware, menus, collateral, lighting, music, furniture and overall presentation.
QUALIFICATIONS & EXPERIENCE
• Minimum 3 to 5 years of Food and Beverage experience, including restaurant management experience in luxury fine dining or ultra-luxury hotels.
• Strong experience in Mediterranean, Italian, French Riviera, seafood or high-end European dining concepts is highly preferred.
• Excellent knowledge of premium beverage presentation and refined sequence of service.
• Strong ability to manage VIP guests, high-profile tables and sensitive service recovery moments.
• Exceptional attention to detail, personal presentation and floor presence.
• Strong leadership capability with experience coaching refined service teams.
• Commercial awareness with understanding of revenue, average check, labor control and cost discipline.
• Pre-opening experience in a luxury or ultra-luxury destination resort is highly preferred.
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