Restaurant Manager

Schahet Hotels; Clarkson Valley (MO); On-site; USD 45,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a dedicated Restaurant Manager to lead their food and beverage operations. This full-time role focuses on maintaining high service standards, managing budgets, and developing marketing programs. The ideal candidate will bring a wealth of experience in the food and beverage sector, demonstrating strong leadership and customer service skills. If you are passionate about creating memorable dining experiences and thrive in a dynamic environment, this opportunity is perfect for you.

Qualifications

• 5+ years in food and beverage management, preferably in hospitality.
• Strong knowledge of food safety and service quality standards.

Responsibilities

• Manage food and beverage departments, ensuring quality and profitability.
• Schedule staff and oversee compliance with policies and regulations.

Skills

Customer Service

Team Management

Food Safety

Budget Management

Menu Design

Education

Bachelor's Degree in Hospitality Management

Serve Safe Certification

Job description

Join to apply for the Restaurant Manager role at Schahet Hotels.

At Schahet Hotels, we want our guests to relax and be themselves, which means we need you to:

1. Be natural, professional, and personable with people.
2. Be prepared by noticing and using your knowledge to handle any situation.
3. Show care by being thoughtful in welcoming and connecting with guests.
4. Take initiative, own your responsibilities, and go the extra mile.
5. Treat everyone with respect, including guests and colleagues.
6. Demonstrate integrity by doing the right thing, whether alone or in a team.
7. Focus on service by helping and supporting guests and staff.
8. Celebrate successes and participate actively in team activities.

Manage the food and beverage departments, including food preparation, service, and lounge operations, ensuring standards and quality are maintained while maximizing profits.

Maintain standards of food and service quality, achieve budget goals, develop marketing programs, assist with menu design, and oversee budgeting and inventory control.

Ensure compliance with company policies and legal regulations, schedule staff, provide support and development, and serve on management teams.

Qualifications include a BS/BA (preferred), Serve Safe Certification, a minimum of five years in food and beverage, with at least two in management (hotel or restaurant experience preferred; culinary experience a plus).

Supervisory responsibilities cover all food and beverage staff, with physical demands involving customer service and physical activity.

Must complete all required training, follow all laws and company policies, and maintain a professional appearance and environment.

This is a full-time, mid-senior level management role within the hospitality industry.