RWRSA- Outlet Manager- (French Italian Speciality)

OVERVIEW At Rosewood Red Sea, the Restaurant Manager for French Italian concept 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.