Raleigh Restaurant Manager - The Historic Cavalier Hotel

Gold Key PHR; Virginia Beach (VA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading hospitality company is seeking a Raleigh Room Manager to coordinate operations and ensure exceptional guest services. The role involves managing staff, planning events, and maintaining service quality in a high-volume environment. Ideal candidates will have extensive experience in restaurant management and a strong knowledge of beverage programs.

Qualifications

• Minimum of 3 years in a high-volume restaurant environment.
• Experience in financial analysis and managing teams of 10+ staff.
• Proficient in Word and Excel.

Responsibilities

• Manage daily operations of the Raleigh Room and South Patio.
• Oversee hiring, training, and performance of service staff.
• Plan and manage special events and ensure compliance with policies.

Skills

Leadership

Communication

Teamwork

Financial Analysis

Beverage Knowledge

Education

College or trade school education

Tools

Word

Excel

Job description

Overview

The Raleigh Room Manager coordinates the daily operations of the Raleigh Room and South Patio to ensure that guest services exceed expectations. The manager oversees the environment (lighting, entertainment, signage, room setup), monitors staff productivity and quality, and is responsible for recruiting, hiring, and training all Raleigh and Raleigh Patio service staff.

Responsibilities

• Manage seating, service, hiring, and training of all Raleigh Room bartenders, cocktail servers, and bar backs.
• Create a performance-driven culture through effective communication, pre-shift meetings, teamwork, performance feedback, and incentive programs aligned with business goals.
• Train and manage staff according to COVA policies (e.g., handling drinks, greeting guests, signing in).
• Plan and manage special events on South Patio, Raleigh Room, or Raleigh Loggias (e.g., garden parties, afternoon tea, Ladies Night).
• Ensure compliance with Time and Attendance policies, monitor job codes, daily reports, and review payroll.
• Promote a culture of accountability, communication, service excellence, teamwork, recognition, and staff satisfaction.
• Hire, train, and hold staff accountable for delivering consistent quality service across outlets.
• Book and evaluate nightly entertainment in the Raleigh Room.
• Coordinate event promotions with Marketing for the Raleigh Room and South Patio bar.
• Order liquor following company procedures, including manual checks and COD logging.
• Manage ABC order pickups with oversight from the Business Manager or Security.
• Maintain Raleigh Room uniform standards.
• Develop seasonal cocktails and document recipes for Raleigh Room and Becca.
• Ensure outlet setup aligns with SSI documentation, including music, lighting, tables, back bars, and decor; recommend operational changes to the Director of Restaurants.
• Manage ordering, inventory, and PAR levels for service ware, tableware, glassware, and supplies.
• Control security, breakage, and shrinkage of liquor and supplies.
• Conduct daily inspections of the Raleigh Room and South Patio, including event setup and post-event reset.
• Implement the Front of House Operating Plan to ensure consistency and guest satisfaction; analyze service gaps and recommend corrective actions.
• Maintain service quality through regular inspections, checklists, training, and corrective plans.
• Produce weekly staffing schedules aligned with staffing models.
• Accurately record revenues, discounts, and cash procedures.
• Analyze performance metrics, identify variances, and implement corrective actions.
• Be present during peak times, including high-profile, VIP, holiday, and large events; support bar staff during high demand.
• Adhere to HR policies in collaboration with HR leadership, including recruitment and training.
• Collaborate on beverage inventory strategies with the Tarnished Truth Spirit Specialist and Banquet Manager.
• Participate in beverage education and self-study.
• Manage and oversee the hotel’s wine programs, including purchasing, vendor relations, staff training, and inventory audits.

Qualifications

Minimum of 3 years in a high-volume restaurant environment with a strong knowledge of the restaurant industry. Experience reading and analyzing financial statements, menu creation, beverage costing, and managing teams of 10+ staff. College or trade school education preferred. Skills include proficiency in Word and Excel, with a robust knowledge of beer and wine.