Restaurant Manager – Operations & Guest Experience

About the role

The Restaurant Manager will oversee daily operations of the restaurant, bar/lounge and room‑service areas, ensuring high standards of service, sanitation and financial performance. You will work closely with servers, hosts and kitchen staff, especially during peak periods, to deliver an exceptional guest experience.

Key responsibilities

• Supervise and manage all day‑to‑day restaurant activities, including staffing, scheduling and service delivery.
• Maintain sanitation and food safety standards across all service areas.
• Assist with menu planning and ensure compliance with local liquor and food handling regulations.
• Monitor financial performance, control costs and drive revenue growth.
• Train, coach and develop team members, fostering a collaborative and respectful work environment.
• Ensure compliance with all applicable laws, hotel policies and brand standards.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, **or** a 2‑year degree in Hospitality, Food Service Management, Business Administration, etc., with at least 2 years of relevant experience.
• Proven ability to lead and motivate a diverse team in a fast‑paced environment.
• Strong understanding of service, sanitation and liquor‑law compliance.
• Excellent communication and interpersonal skills.

Required skills

• Knowledge of food safety and sanitation standards.
• Familiarity with local liquor regulations.
• Ability to manage staffing levels and operational budgets.