Restaurant Manager

About the role

The Restaurant Manager will oversee daily operations of the restaurant, bar/lounge and room‑service areas in a high‑traffic hotel environment. You will ensure exceptional guest experiences, maintain sanitation standards, and drive financial performance.

Key responsibilities

• Supervise and manage all front‑of‑house staff, stepping in to perform duties when needed.
• Maintain service, cleanliness, and food‑handling standards across all outlets.
• Assist with menu planning, inventory control, and cost‑control initiatives.
• Monitor staffing levels to meet guest service, operational, and financial goals.
• Ensure compliance with local liquor laws, health regulations, and company policies.
• Identify training needs, develop and deliver coaching programs for team members.
• Continuously seek ways to improve guest and employee satisfaction.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, **or** a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, etc., with at least 2 years of relevant experience.
• Proven ability to lead a diverse team and manage day‑to‑day restaurant operations.
• Strong understanding of sanitation, safety, and liquor‑service regulations.

Required skills

What we offer

• Opportunity to lead a dynamic food‑and‑beverage operation in a prestigious hotel.
• Competitive compensation and benefits package.
• Professional development and career growth within the hospitality sector.