Restaurant Manager

The Arlington Resort Hotel & Spa; Hot Springs (AR); On-site; USD 50,000 - 75,000; Full time

Job summary

The Arlington Resort Hotel & Spa in Hot Springs, AR seeks a Restaurant Manager to lead its full-service dining operation. You will oversee the floor presence, guest experience, and service excellence, while coordinating with culinary, front desk, and events teams to deliver memorable hospitality.

Ideal candidates have proven leadership, coaching, and financial oversight capabilities, with a passion for high-volume, quality dining and staff development in a hotel setting.

Qualifications

• Requires experience in full-service dining or hotel restaurant management.
• Strong hospitality standards and guest-service orientation.
• Ability to lead, coach, and motivate a diverse staff.

Responsibilities

• Oversee daily restaurant operation, opening, service, closing, and side-work procedures.
• Coordinate with kitchen, front desk, banquets, housekeeping and other departments.
• Forecast and schedule staffing, manage inventory, costs, and records.
• Monitor food/beverage quality and presentation; ensure safety and sanitation standards.
• Lead recruitment, training, coaching, and performance evaluations.
• Maintain cash handling, POS and closing procedures.

Skills

Guest experience

Leadership

Team development

Restaurant operations

Communication

Problem solving

Scheduling & labor management

Financial & cost management

Attention to detail

Accountability

Teamwork

Professionalism

Tools

Silverware PMS/POS

Job description

POSITION SUMMARYThe Restaurant Manager is responsible for the overall operation, leadership, and success of the hotel’s full-service restaurant, ensuring exceptional food quality, outstanding service, and a memorable dining experience for every guest.This position provides hands-on leadership to restaurant associates and supervisors while maintaining high standards for guest satisfaction, service excellence, cleanliness, safety, and operational efficiency. The Restaurant Manager serves as a visible leader on the restaurant floor, anticipating guest needs, resolving concerns professionally, and creating an environment where associates are empowered to deliver exceptional hospitality.The ideal candidate is an experienced hospitality professional with a passion for full-service dining, strong leadership skills, and a genuine commitment to exceeding guest expectations.ESSENTIAL DUTIES & RESPONSIBILITIESGuest Experience & Service ExcellenceEnsure every guest receives a warm, professional, and memorable dining experience from arrival through departure.Maintain a consistent presence on the restaurant floor and actively engage with guests.Anticipate guest needs and respond promptly to requests, concerns, and special occasions.Resolve guest complaints professionally and effectively, using sound judgment and appropriate service recovery techniques.Monitor service throughout each shift to ensure proper pacing, attentiveness, accuracy, and professionalism.Develop a culture of genuine hospitality where associates understand that every guest interaction matters.Monitor guest feedback, reviews, and satisfaction trends and implement appropriate improvements.Restaurant OperationsOversee the daily operation of the restaurant, including opening, service, closing, and side-work procedures.Ensure compliance with hotel, restaurant, brand, and departmental standards.Monitor food presentation, beverage service, table settings, cleanliness, and overall restaurant appearance.Coordinate restaurant operations with the kitchen, front desk, banquets, housekeeping, and other hotel departments.Maintain appropriate inventory levels and assist with ordering, receiving, storage, and inventory control.Monitor food and beverage costs, labor costs, waste, and other operating expenses.Assist with forecasting and scheduling to ensure appropriate staffing levels based on occupancy, reservations, business levels, and anticipated demand.Ensure proper cash-handling, POS, credit-card, and closing procedures are followed.Maintain accurate restaurant records, reports, and operational documentation.Experience with Silverware PMS/POS is a plus.Leadership & Team DevelopmentRecruit, interview, train, coach, and develop restaurant associates in partnership with Human Resources and Food & Beverage leadership.Provide clear expectations and consistent direction to supervisors, servers, bartenders, hosts, and other restaurant personnel.Conduct pre-shift meetings and communicate daily priorities, hotel occupancy, VIP guests, special events, menu features, and service expectations.Lead by example and demonstrate professionalism, accountability, teamwork, and genuine hospitality.Recognize outstanding performance and provide constructive coaching when improvement is needed.Promote teamwork and positive communication throughout the Food & Beverage operation.Assist with employee performance evaluations, corrective action, and ongoing development.Ensure all associates receive appropriate training regarding service standards, menu knowledge, food safety, alcohol service, and guest relations.Food, Beverage & Quality StandardsEnsure menu items are accurately communicated and properly presented to guests.Maintain strong knowledge of food and beverage offerings, including ingredients, preparation methods, allergens, wine, beer, spirits, and appropriate pairings.Work closely with culinary leadership to maintain food quality, consistency, presentation, and timing.Monitor compliance with food safety, sanitation, health department, and hotel standards.Ensure proper handling and storage of food and beverages.Monitor cleanliness of dining areas, service stations, bar areas, restrooms, and related restaurant spaces.Financial & Administrative ResponsibilitiesMonitor daily sales and operational performance.Assist with departmental budgets, financial reporting, and expense management.Review daily restaurant reports and identify opportunities to improve revenue and profitability.Control labor costs through effective scheduling and productivity management.Minimize waste, breakage, shortages, and unnecessary expenses.Ensure proper accounting and cash-control procedures are followed.Assist in developing strategies to increase restaurant revenue, guest satisfaction, repeat business, and overall profitability.Hotel & Special Events SupportWork closely with hotel leadership to support high-occupancy periods, holidays, group business, VIP arrivals, and special events.Coordinate restaurant service with hotel banquets and other Food & Beverage outlets when necessary.Assist with special dining experiences, private functions, and promotional events.Maintain flexibility to respond to changing business levels and operational needs.RequiredMinimum 2 years of management or supervisory experience in full-service dining or a full-service hotel restaurant.Strong understanding of full-service restaurant operations and hospitality standards.Demonstrated ability to lead, coach, and motivate a diverse team.Exceptional guest-service and communication skills.Strong organizational and problem-solving abilities.Ability to remain calm, professional, and solutions-focused in a high-volume environment.Ability to work a flexible schedule, including evenings, weekends, holidays, and special events.Ability to effectively manage multiple priorities while maintaining attention to detail.PreferredPrevious experience in a full-service hotel restaurant.Hotel Food & Beverage management experience.Experience with Silverware PMS/POS or similar hotel restaurant technology.Knowledge of hotel property-management and point-of-sale systems.Food safety certification and/or responsible alcohol-service certification.Experience with labor scheduling, inventory control, cost management, and restaurant financial reporting.CORE COMPETENCIESExceptional Guest HospitalityLeadership & Team DevelopmentFull-Service Restaurant OperationsService ExcellenceGuest Recovery & Conflict ResolutionFood & Beverage KnowledgeFinancial & Cost ManagementScheduling & Labor ManagementCommunicationProblem SolvingAccountabilityAttention to DetailTeamworkProfessionalismPHYSICAL REQUIREMENTSAbility to stand and walk for extended periods throughout the workday.Ability to frequently move throughout the restaurant, kitchen, bar, and hotel environment.Ability to lift, carry, push, and pull items weighing up to 50 pounds as necessary.Ability to work in a fast-paced environment and respond quickly to operational demands.Ability to work varying shifts, including nights, weekends, and holidays.PERFORMANCE EXPECTATIONSThe Restaurant Manager is expected to consistently demonstrate the highest standards of hospitality and leadership. Success in this position is measured by the ability to:Deliver a consistently exceptional and memorable dining experience.Maintain high guest satisfaction and service standards.Develop a knowledgeable, engaged, and service-oriented restaurant team.Maintain strong operational and financial controls.Promote a positive and professional workplace culture.Identify opportunities to improve service, efficiency, revenue, and profitability.Represent the hotel professionally and ensure every guest interaction reflects the standards of the property.The Restaurant Manager is a hospitality leader first—creating memorable experiences for guests while developing a team that takes pride in delivering them.