Restaurant GM: Lead High-Volume F&B at Premium Hotels

White Lodging; Austin (TX); On-site; USD 90,000 - 130,000; Full time

Benefits offered by this job

Medical, Dental, Vision

Parental Leave

PTO with rollover

Wellness tools

Referral bonuses

401(k) with company match

Tuition reimbursement

Discounts on hotel rooms and dining

Growth opportunities

Job summary

White Lodging in Austin, TX is seeking a Restaurant General Manager to lead food and beverage operations at a premium hotel restaurant. This senior leadership role requires hands-on operation, people development, and driving the restaurant's financial performance.

You will recruit and mentor a team of managers, ensure guest satisfaction, collaborate with the Executive Chef, and own the restaurant's P&L, labor, and menu quality within a high-volume hotel dining program.

Qualifications

• Experience as Restaurant General Manager or senior restaurant leader in high-volume hotel or upscale restaurant.
• Ability to own P&L, manage labor and food costs, and drive profitability.
• Strong knowledge of wine, food and beverage pairings; somm certification a plus but not required.
• Experience managing multiple meal periods and cross-functional collaboration with culinary/events teams.

Responsibilities

• Lead restaurant operations across multiple meal periods in a high-volume hotel setting.
• Recruit, direct, and develop a team of managers and front-of-house staff.
• Own P&L, labor, food costs, forecasting, and profitability initiatives.
• Collaborate with Executive Chef and beverage team on menu quality and wine program.
• Champion guest satisfaction and brand reputation; resolve guest concerns with urgency.

Skills

Team leadership

P&L ownership

Operations excellence

Data-driven decision making

Education

Sommelier certification

Job description

White Lodging in Austin, TX is seeking a Restaurant General Manager to lead food and beverage operations at a premium hotel restaurant. This senior leadership role requires hands-on operation, people development, and driving the restaurant's financial performance.

You will recruit and mentor a team of managers, ensure guest satisfaction, collaborate with the Executive Chef, and own the restaurant's P&L, labor, and menu quality within a high-volume hotel dining program.