Restaurant Manager

Gaylord Hotels; Kissimmee (FL); On-site; USD 72,000 - 96,000; Full time

Benefits offered by this job

Great Benefits

Relocation assistance

Job summary

Gaylord Hotels in Kissimmee, FL, seeks a senior management role overseeing Restaurants/Bars and Room Service, supervising daily operations and aiding with menu planning and sanitation. You will support servers and hosts during peak times and focus on guest satisfaction and financial performance.

You will determine training needs, implement development plans, and lead by example to ensure service excellence while maintaining high standards across all dining areas.

Qualifications

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.
• 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

Responsibilities

• Supervises and manages employees; handles day-to-day restaurant, bar/lounge, and room service operations.
• Maintains service and sanitation standards across dining and related areas.
• Reviews staffing levels to meet guest service, operational, and financial objectives.

Skills

Leadership

Operations management

Education

High school diploma or GED; 4 years experience in F&B or related

2-year degree in Hospitality/Hotel/Business Admin; 2 years F&B experience

Job description

Additional Information

Great Benefits, Relocation assistance available

Job Number 26141275

Job Category Food and Beverage & Culinary

Location 6000 W. Osceola Parkway, KISSIMMEE FL 34746, United States VIEW ON MAP

Schedule Full Time

Located Remotely? N

Position Type Management

Pay Range: $72,000-$96,000 Annually

Bonus Eligible: Y

Job Summary

Areas of responsibility include Restaurants/Bars and Room Service, if applicable. Supervises daily restaurant operations and assists with menu planning, maintains sanitation standards and assists servers and hosts on the floor during peak meal periods. Strives to continually improve guest and employee satisfaction and maximize the financial performance in areas of responsibility. Determines training needed to accomplish goals, then implements plan.

CANDIDATE PROFILE

Education And Experience

• High school diploma or GED; 4 years experience in the food and beverage, culinary, or related professional area.

OR

• 2-year degree from an accredited university in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or related major; 2 years experience in the food and beverage, culinary, or related professional area.

CORE WORK ACTIVITIES

Managing Day-to-Day Operations

• Supervises and manages employees. Manages all day-to-day operations. Understands employee positions well enough to perform duties in employees' absence.
• Maintains service and sanitation standards in restaurant, bar/lounge and room service areas.
• Reviews staffing levels to ensure that guest service, operational needs and financial objectives are met.

Leading Food and Beverage Team

• Utilizes interpersonal and communication skills to lead, influence, and encourage others; advocates sound financial/business decision making; demonstrates honesty/integrity; leads by example.
• Encourages and builds mutual trust, respect, and cooperation among team members.
• Serves as a role model to demonstrate appropriate behaviors.
• Identifies the developmental needs of others and coaches, mentors, or otherwise helps others to improve their knowledge or skills.
• Develops specific goals and plans to prioritize, organize, and accomplish your work.