•Responsible for the daily operation of Restaurant in the hotel; •Responsible for reaching financial targets; •Actively lead sales strategies and promotions; •Exceed guest satisfaction goals; •Assist in preparing and coordinating special events and functions; •Maintain the service to high standard and quality; •Ensure the safety of guests and associate through Sofitel food safety standards and guidelines; •Lead all aspects of restaurant including hiring, training, coaching, and development; •Organize the outlet in an efficient manner to cope up with the day-to-day operation and bookings so as to minimize labor costs;

•At least 3 years experience as restaurant manager, preferably in a luxury/upscale market setting; •Hotel management graduate or certificate holder in food and beverage management; •Outstanding organizational skills; •Guest oriented mindset: •Fluent in Khmer, Mandarin and English, are advantages;