Restaurant Manager - Miiro Templeton Garden

at  Cycas Hospitality

Introducing Miiro… Inspired by the Latin word meaning ‘I wonder’ or ‘I marvel’, we encourage our guests to pause, to look around and to savour every moment. Our name and double vowel reminds us of a mirror, speaking to the idea of self-reflection and echoing the spirit of our locations.
At Miiro, we believe there’s a better way to travel. A way that is more thoughtful and personal. And since our hotels are in Europe’s most interesting neighbourhoods, we also encourage guests to discover new places — on their own terms and in an authentic way. Ultimately, we want to make sure guests go home inspired and reinvigorated because they’ve had a brilliantly considered stay.
Creating ‘Brilliantly Considered Stays’ is the essence of our brand. Stays that bring our guests closer to the local culture and their stories.
We opened our new Miiro hotels in Paris and Barcelona this Summer and we are opening our new Miiro Hotels in London and two properties in Vienna in 2025.

The Restaurant Manager will be involved in the pre-opening phase of the hotel and will primarily be responsible for establishing the restaurant department in close collaboration with the Head Chef and the Bar Manager. Key responsibilities include:

• Supervising all points of sale and restaurant activities, serving as the guardian of service quality.
• Recruiting, training, developing, and supervising the teams under his/her purview, nurturing team spirit and a sense of belonging to the hotel.
• Ensuring revenue maximization and effective cost management of the department, and implementing action plans accordingly.
• Managing the administrative aspects of the department and ensuring compliance with hygiene standards.

• Supervising all points of sale and restaurant activities, serving as the guardian of service quality.
• Recruiting, training, developing, and supervising the teams under his/her purview, nurturing team spirit and a sense of belonging to the hotel.
• Ensuring revenue maximization and effective cost management of the department, and implementing action plans accordingly.
• Managing the administrative aspects of the department and ensuring compliance with hygiene standards