Hotel Restaurant Manager

Overview:

The ideal candidate is a hands-on leader with a passion for hospitality, strong operational knowledge, and a commitment to service excellence.

Responsibilities:

• Oversee daily restaurant operations, ensuring consistent service standards and guest satisfaction
• Lead floor operations during peak service periods to ensure smooth execution
• Resolve guest concerns promptly and professionally
• Ensure compliance with all health, safety, and sanitation standards
• Maintain restaurant appearance, cleanliness, and ambiance at all times

• Recruit, train, schedule, and develop restaurant staff
• Coach and motivate team members to deliver outstanding hospitality
• Conduct pre-shift meetings to communicate priorities and service standards
• Manage performance issues and provide ongoing feedback and development
• Foster a positive, team-oriented culture

• Manage labor scheduling to align with business levels
• Control costs including labor, food, beverage, and supplies
• Assist with inventory management and ordering
• Monitor sales performance and identify opportunities to increase revenue
• Ensure accurate cash handling, POS usage, and reporting

• Work closely with the culinary team to ensure menu execution and quality
• Partner with hotel leadership to support group events, banquets, and promotions
• Support hotel-wide initiatives and standards
• Contribute ideas to improve service, efficiency, and profitability

Qualifications:

• Minimum 2–3 years of restaurant management experience (hotel or full-service restaurant preferred)
• Strong leadership, communication, and interpersonal skills
• Open availability working various shifts and hours.
• Proven ability to manage labor, control costs, and drive guest satisfaction
• Knowledge of food and beverage operations, service standards, and POS systems
• Ability to work flexible schedules, including evenings, weekends, and holidays
• ServSafe certification (or ability to obtain)

• Hotel restaurant or lifestyle hotel experience
• Experience working with group business and banquets
• Knowledge of beverage programs, wine, and cocktails

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