Restaurant Experience & Operations Manager

La Colombe d'Or Restaurant and Hotel, LLC; Houston (TX); On-site; USD 45,000 - 75,000; Full time

Job summary

La Colombe d'Or Restaurant and Hotel, LLC in Houston seeks a dedicated Restaurant Manager to uphold high standards, drive consistency, and support daily excellence in hospitality.

You will lead daily operations, recruit and train staff, manage inventory and payroll, ensure food quality and safety, and collaborate with vendors to maintain smooth service and profitability. This on-site role requires strategic thinking and strong decision-making to create memorable guest experiences.

Qualifications

• Experience managing a restaurant or hospitality operation.
• Strong leadership and communication skills.
• Ability to drive profitability and cost control.

Responsibilities

• Oversee daily restaurant operations, including food service and customer service.
• Ensure guest satisfaction by gathering feedback and addressing issues.
• Recruit, interview, and train staff to follow procedures.
• Lead a team of staff, providing training and guidance.
• Prepare weekly staff schedules and approve payroll.
• Ensure inventory management to minimize waste and control costs.
• Uphold high standards of food preparation, presentation, and service.
• Collaborate with vendors and suppliers to maintain smooth operation.
• Order needed supplies to ensure proper service standards.
• Implement health and safety regulations for a safe dining environment.
• Manage liquor, beer, and wine inventory, purchasing and costs.
• Oversee restaurant payroll.
• Participate in meetings to support operations.
• Manage Hotel In Room Dining experience.

Skills

Leadership

Staff Training

Decision Making

Customer Service

Tools

Payroll Software

Inventory Management Software

Job description

La Colombe d'Or Restaurant and Hotel, LLC in Houston seeks a dedicated Restaurant Manager to uphold high standards, drive consistency, and support daily excellence in hospitality.

You will lead daily operations, recruit and train staff, manage inventory and payroll, ensure food quality and safety, and collaborate with vendors to maintain smooth service and profitability. This on-site role requires strategic thinking and strong decision-making to create memorable guest experiences.