Restaurant Manager

The following Core Responsibilities represent the primary duties and key priorities of this position. They are grouped into two categories: Job Functions and Professionalism and Style Expectations. A Physical Requirements section follows, outlining expectations applicable to all positions. Each responsibility is assigned a weight indicating the percentage of the job it represents. For performance evaluations, the Core Responsibilities account for 90% of the overall score, while the Professionalism and Style Expectations make up the remaining 10%. Availability including nights, weekends, holidays, and varying shifts is required. Job Function Restaurant Operations and Leadership Oversee daily restaurant operations to ensure exceptional guest service, operational efficiency, and compliance with hotel and brand standards. Lead, supervise, and support restaurant staff including servers, bartenders, bussers, hosts, and other front-of-house associates. Ensure all guests receive prompt, courteous, and professional service. Monitor dining room operations to maintain cleanliness, organization, and presentation standards. Assist with hiring, onboarding, training, coaching, and performance management of restaurant staff. Create staff schedules based on business demands and operational needs. Monitor labor costs, productivity, and staffing levels to meet financial goals. Handle guest concerns, complaints, and service recovery efforts professionally and promptly. Coordinate with kitchen and banquet teams to ensure smooth food and beverage service operations. Ensure compliance with all food safety, sanitation, alcohol service, and workplace safety regulations. Monitor inventory levels and assist with ordering food, beverage, and operational supplies as needed. Oversee cash handling procedures, POS operations, and daily financial reporting. Support the achievement of revenue goals and guest satisfaction targets. Assist with special events, promotions, and outlet marketing initiatives. Ensure all opening and closing procedures are completed properly. Respond promptly to supervisor, associate, and guest requests. Follow all hotel policies and procedures. Attend all required meetings and trainings. Assist with additional food and beverage or operational duties as assigned. Professionalism and Style Expectations Personal Effectiveness Demonstrate strong leadership, organizational, and problem-solving skills. Complete tasks accurately, efficiently, and with attention to detail. Adapt to varying business levels in a fast-paced hospitality environment. Take responsibility for maintaining service excellence and operational standards. Present a professional appearance and maintain grooming standards. Work collaboratively with restaurant staff, culinary teams, and other hotel departments. Communication Communicate clearly and professionally with guests, team members, and management. Provide direction, coaching, and constructive feedback to associates. Follow instructions and ask for clarification when necessary. Share relevant operational information with appropriate personnel. Handle guest concerns with professionalism, discretion, and courtesy. Treat co-workers, supervisors, and guests with respect at all times. Physical Requirements These are required of every associate: Ability to stand and walk for extended periods of time. Ability to lift and carry a minimum of 50 pounds. Ability to push, pull, bend, stoop, and reach overhead. Ability to safely operate restaurant and office equipment. Ability to perform repetitive tasks requiring manual dexterity. Ability to hear, write, and communicate effectively. Additional duties may be assigned as needed. Additional Responsibilities Specific to This Position Must possess strong knowledge of restaurant operations, food and beverage service standards, and guest service practices. Must have a working understanding of federal, state, and local food safety and alcohol service regulations. Ability to operate POS systems and complete financial and operational reporting accurately. Strong leadership, conflict resolution, and decision-making skills are required. High school education or equivalent experience is required; college coursework in hospitality or business management is preferred. Prior restaurant management experience is required; hotel restaurant experience is preferred. Ability to obtain any required food safety and alcohol service certifications in a timely manner. CPR certification is preferred; first aid training is a plus. Additional language proficiency is preferred.