Restaurant Manager – Operations & Guest Experience

About the role

The Restaurant Manager is responsible for overseeing daily operations of the restaurant, bar/lounge and room service areas, ensuring exceptional guest experiences while maintaining high standards of sanitation and service.

Key responsibilities

• Supervise daily restaurant, bar/lounge and room service operations, ensuring service and sanitation standards.
• Assist with menu planning and oversee food and beverage presentation.
• Manage staffing levels, schedule employees and ensure coverage during peak periods.
• Train, coach and develop team members, fostering a culture of trust and high performance.
• Monitor financial performance, control costs and drive revenue growth.
• Ensure compliance with food handling, sanitation and local liquor laws.

Required profile

• High school diploma or GED with at least 4 years of food & beverage experience, or a 2‑year degree in Hospitality/Hotel Management with 2 years of relevant experience.
• Proven ability to lead and motivate a diverse team in a fast‑paced environment.
• Strong customer‑service orientation and commitment to guest satisfaction.
• Excellent communication and interpersonal skills.

Required skills