Restaurant Manager

Hillside Boutique Hotel; Castroville (TX); On-site; USD 55,000 - 77,000; Full time

Job summary

Hillside Boutique Hotel in Castroville, TX seeks a Restaurant Manager to lead the hotel's restaurant operations and ensure exceptional guest service in line with the brand. This role blends front-of-house leadership, staff development, and cross-functional coordination with culinary and hotel teams.

The position requires management experience in F&B, a current Food Manager’s certificate, and state licenses. On-site work and a focus on profitability are essential.

Qualifications

• Bachelor’s degree in Hospitality or related field is preferred.
• Two+ years of managing a food and beverage team in a hotel or similar environment.
• Current Food Manager’s certificate and state licenses (TABC TX or RVSP LA) are required.

Responsibilities

• Manage all aspects of restaurant operations including staffing, service quality, and guest satisfaction.
• Supervise front-of-house staff, oversee scheduling, training, and performance management.
• Collaborate with culinary and hotel teams to coordinate menus, promotions, and events.
• Monitor inventory, ordering, and cost controls to maintain profitability.
• Ensure compliance with health, safety, and sanitation standards.
• Handle guest inquiries and resolve service issues promptly and professionally.
• Maintain restaurant ambiance, cleanliness, and brand presentation standards.

Education

Bachelor's degree in Hospitality or related field

Two or more years managing a food and beverage team in hotel or similar environment

Tools

Food Manager’s certificate

TABC TX or RVSP LA certification

Job description

Job Title: Restaurant Manager

Department: Food and Beverage

Supervisor: Director of Food & Beverage/General Manager

Summary

The Restaurant Manager is responsible for leading the daily operations of a hotel-based restaurant, ensuring exceptional guest service, efficient team performance, and alignment with the hotel’s brand standards. This role combines front-of-house leadership, staff development, and operational oversight to deliver a refined dining experience for hotel guests and local patrons.

Essential Duties and Responsibilities include the following. Other duties may be assigned.

• Manage all aspects of restaurant operations including staffing, service quality, and guest satisfaction.
• Supervise front-of-house staff, oversee scheduling, training, and performance management.
• Collaborate with culinary and hotel teams to coordinate menus, promotions, and special events.
• Monitor inventory, ordering, and cost controls to maintain profitability.
• Ensure compliance with health, safety, and sanitation standards.
• Handle guest inquiries and resolve service issues promptly and professionally.
• Maintain restaurant ambiance, cleanliness, and adherence to brand presentation standards.

Supervisory Responsibilities

Provides direct leadership and oversight to all Restaurant staff including hosts/hostesses, servers, bartenders, food runners, bussers, stewards, and supervisors.

Qualifications

To perform this job successfully, an individual must be able to perform each essential duty satisfactorily. The requirements listed below are representative of the knowledge, skill, and/or ability required. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

Education and/or Experience

Bachelor's degree from four-year college or university preferred; hospitality degree preferred.

Two or more years managing a food and beverage team in a hotel or similar environment with various food and beverage revenue outlets.

Certificates, Licenses, Registrations

Current Food Manager’s certificate is required. Current TABC (TX) or RVSP (LA) is required.

Physical Demands

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.

While performing the duties of this job, the employee is occasionally required to stand, walk, sit, use hand to finger, handle or feel objects, tools and/or controls, reach with hands and arms, climb stairs, balance, stoop, kneel, crouch, crawl, talk and hear. The employee will have to move, set up and tear down kitchen or food and beverage equipment etc. The employee must occasionally lift and/or move up to 50 pounds.