Job Summary:
We are seeking a dynamic and experienced Restaurant Manager to oversee daily operations, including restaurants, bars, and room service. You will be responsible for maintaining high service and sanitation standards, optimizing financial performance, and ensuring guest and employee satisfaction. This role requires strong leadership, communication, and problem-solving skills to create an efficient, guest-centric environment.

Responsibilities:

• Supervise daily operations of restaurants, bars, and room service to ensure service quality and smooth functioning.
• Lead and manage food and beverage staff, ensuring proper training, scheduling, and adherence to service standards.
• Maintain high sanitation and hygiene standards in compliance with food safety regulations.
• Collaborate with culinary teams for menu planning and execution, ensuring excellent food quality and presentation.
• Oversee inventory control, purchasing, and payment processes, ensuring cost-efficiency and timely procurement.
• Provide hands-on support during peak meal periods and high-demand times, including assisting servers and hosts.
• Analyze financial reports and implement strategies to improve operational efficiency and profitability.
• Foster a positive work environment by developing trust, mutual respect, and effective teamwork among staff.
• Address guest complaints, ensuring service recovery and continuous improvement in guest satisfaction.
• Implement staff development programs, providing coaching, mentoring, and feedback to improve skills and performance.
• Ensure compliance with liquor laws, safety regulations, and internal policies.
• Monitor service performance from guest entry to departure, ensuring exceptional customer service and satisfaction.

Requirements:

• High school diploma or GED; 4 years of experience in food and beverage, culinary, or related professional area, or a 2-year degree in Food Service Management, Hospitality, or related field with 2 years of experience.
• Strong leadership and organizational skills with a focus on guest satisfaction and team performance.
• Excellent communication and interpersonal skills to lead, influence, and motivate staff.
• Knowledge of food safety, hygiene, and liquor law compliance.
• Ability to manage financial aspects of the department, including budgeting, purchasing, and reporting.
• Hands-on approach to leadership with the ability to assist in daily operations when necessary.
• Flexibility to work in a fast-paced, high-demand environment, including weekends and holidays.