Restaurant Manager

POSITION SUMMARY

The Restaurant Manager is responsible for the overall operation, leadership, and success of the hotel’s full-service restaurant, ensuring exceptional food quality, outstanding service, and a memorable dining experience for every guest.

This position provides hands-on leadership to restaurant associates and supervisors while maintaining high standards for guest satisfaction, service excellence, cleanliness, safety, and operational efficiency. The Restaurant Manager serves as a visible leader on the restaurant floor, anticipating guest needs, resolving concerns professionally, and creating an environment where associates are empowered to deliver exceptional hospitality.

The ideal candidate is an experienced hospitality professional with a passion for full-service dining, strong leadership skills, and a genuine commitment to exceeding guest expectations.

ESSENTIAL DUTIES & RESPONSIBILITIES

Guest Experience & Service Excellence

• Ensure every guest receives a warm, professional, and memorable dining experience from arrival through departure.
• Maintain a consistent presence on the restaurant floor and actively engage with guests.
• Anticipate guest needs and respond promptly to requests, concerns, and special occasions.
• Resolve guest complaints professionally and effectively, using sound judgment and appropriate service recovery techniques.
• Monitor service throughout each shift to ensure proper pacing, attentiveness, accuracy, and professionalism.
• Develop a culture of genuine hospitality where associates understand that every guest interaction matters.
• Monitor guest feedback, reviews, and satisfaction trends and implement appropriate improvements.

Restaurant Operations

• Oversee the daily operation of the restaurant, including opening, service, closing, and side-work procedures.
• Ensure compliance with hotel, restaurant, brand, and departmental standards.
• Monitor food presentation, beverage service, table settings, cleanliness, and overall restaurant appearance.
• Coordinate restaurant operations with the kitchen, front desk, banquets, housekeeping, and other hotel departments.
• Maintain appropriate inventory levels and assist with ordering, receiving, storage, and inventory control.
• Monitor food and beverage costs, labor costs, waste, and other operating expenses.
• Assist with forecasting and scheduling to ensure appropriate staffing levels based on occupancy, reservations, business levels, and anticipated demand.
• Ensure proper cash-handling, POS, credit-card, and closing procedures are followed.
• Maintain accurate restaurant records, reports, and operational documentation.
• Experience with Silverware PMS/POS is a plus.

Leadership & Team Development

• Recruit, interview, train, coach, and develop restaurant associates in partnership with Human Resources and Food & Beverage leadership.
• Provide clear expectations and consistent direction to supervisors, servers, bartenders, hosts, and other restaurant personnel.
• Conduct pre-shift meetings and communicate daily priorities, hotel occupancy, VIP guests, special events, menu features, and service expectations.
• Lead by example and demonstrate professionalism, accountability, teamwork, and genuine hospitality.
• Recognize outstanding performance and provide constructive coaching when improvement is needed.
• Promote teamwork and positive communication throughout the Food & Beverage operation.
• Assist with employee performance evaluations, corrective action, and ongoing development.
• Ensure all associates receive appropriate training regarding service standards, menu knowledge, food safety, alcohol service, and guest relations.

Food, Beverage & Quality Standards

• Ensure menu items are accurately communicated and properly presented to guests.
• Maintain strong knowledge of food and beverage offerings, including ingredients, preparation methods, allergens, wine, beer, spirits, and appropriate pairings.
• Work closely with culinary leadership to maintain food quality, consistency, presentation, and timing.
• Monitor compliance with food safety, sanitation, health department, and hotel standards.
• Ensure proper handling and storage of food and beverages.
• Monitor cleanliness of dining areas, service stations, bar areas, restrooms, and related restaurant spaces.

Financial & Administrative Responsibilities

• Monitor daily sales and operational performance.
• Assist with departmental budgets, financial reporting, and expense management.
• Review daily restaurant reports and identify opportunities to improve revenue and profitability.
• Control labor costs through effective scheduling and productivity management.
• Minimize waste, breakage, shortages, and unnecessary expenses.
• Ensure proper accounting and cash-control procedures are followed.
• Assist in developing strategies to increase restaurant revenue, guest satisfaction, repeat business, and overall profitability.

Hotel & Special Events Support

• Work closely with hotel leadership to support high-occupancy periods, holidays, group business, VIP arrivals, and special events.
• Coordinate restaurant service with hotel banquets and other Food & Beverage outlets when necessary.
• Assist with special dining experiences, private functions, and promotional events.
• Maintain flexibility to respond to changing business levels and operational needs.