Restaurant & Bar Manager

OKU BODRUM OTELCİLİK ANONİM ŞİRKETİ

OKU BODRUM

At OKU, we are committed to sourcing the best of local and international talent to cultivate our reputation for excellence. We are currently looking for aRestaurant & Bar Manager to join our team at our new hotel in Bodrum, Turkey.

This role presents an exciting opportunity to be part of a prestigious and rapidly growing hotel & lifestyle brand. The Restaurant & Bar Manager will oversee restaurant and bar operations, ensure exceptional guest experiences, and drive operational efficiency.

You will be working from OKU’s newest luxurious location, opening in May 2025 in Bodrum, Turkey. This hands-on role invites the candidate to become part of an award-winning brand recognized for its commitment to quality and excellence.

ABOUT OKU

‘OKU’ is derived from the Japanese spiritual and architectural concept meaning ‘inner space’. OKU Hotels is a boutique collection of soulfully-curated, laidback luxury hotels, created for the modern traveler. Meticulously designed sanctuaries are conceived with barefoot luxury, local connections and slow living at heart.

OKU Hotels is headquartered in London, with current properties operating in Ibiza and Kos, and a confirmed pipeline of hotels set to open in Türkiye, Spain and the Maldives. OKU is targeting to own and/or operate a collection of over ten exquisite properties in new and captivating destinations worldwide, over the next five years.

Location: Bodrum, Turkey

RESPONSIBILITIES OF THE ROLE

Manage restaurant and bar operations, ensuring flawless daily service.

Enhance guest experience, delivering top-quality hospitality.

Lead and motivate the service team, conducting performance-driven training sessions.

Monitor food and beverage quality, ensuring compliance with presentation standards.

Oversee reservations, optimizing seating arrangements based on guest preferences.

Conduct daily service meetings with the team, ensuring smooth operations.

Develop strategies to increase restaurant profitability, implementing upselling techniques.

Manage stock levels and order processes, ensuring cost-effective operations.

Ensure full compliance with hygiene, health, and safety regulations.

Handle guest complaints professionally, using feedback for continuous improvement.

Perform additional tasks as assigned by the department manager.

CANDIDATE REQUIREMENTS

Minimum 5 years of experience in hospitality, restaurant, or food & beverage management.

Proven experience in restaurant leadership and team management.

Strong organization, planning, and time management skills.

Expertise in financial analysis, budget management, and cost control.

Guest-focused service mindset, with a passion for excellence.

Flexibility in working hours, including night shifts when required.

Fluency in English (Additional language skills are a plus).

TECHNICAL AND BEHAVIORAL COMPETENCIES

Ability to develop strategies for enhancing guest satisfaction.

Strong leadership skills in team management and motivation.

Experience in financial planning and cost control.

Full compliance with hygiene and safety regulations.

Proactive communication skills and expertise in operations management.