Restaurant Manager

Relais & Châteaux; Lexington (MA); On-site; USD 70,000 - 81,000; Full time

Job summary

A leading company in luxury hospitality is seeking a dedicated manager for their dining operations. This role involves overseeing staff, managing inventory, and ensuring exceptional guest service. The ideal candidate will have a strong background in fine dining and a passion for hospitality.

Benefits

Medical, vision, and dental insurance

401K plan

Discounts at other Relais and Chateaux properties

Qualifications

• Minimum 3-5 years of management experience in fine dining or luxury hospitality.
• Strong knowledge of restaurant operations, food, and beverage management.

Responsibilities

• Development of Beverage Program including purchasing and inventory management.
• Training all Front of the House employees.
• Annual budget planning, evaluation, and reforecasting.

Skills

Leadership

Communication

Organizational Skills

Guest Service

Job description

Company Description

About us

Perfectly nestled in Lexington, Massachusetts, just 15 miles outside Boston, the Inn at Hastings Park provides unrivaled hospitality and exceptional culinary experiences. The Boston area’s only Relais & Châteaux property, the Inn features 22 stylishly luxurious accommodations, including a lovingly preserved guest house and barn that merge Lexington’s historic heritage and architecture with a contemporary American chic design.

An immersive food and wine destination unlike any other in New England, the Inn provides a delicious respite for those in-the-know, from a transformed seasonal menu at upscale Town Meeting Bistro, to the exclusive Culinary Garden. Inn owner Trisha Pérez Kennealy also shares her passion for teaching in her role as Culinary Educator, offering indoor and outdoor cooking classes for hotel and day guests alike.

Job Description

1. Development of Beverage Program including purchasing and inventory management.
2. Training all Front of the House employees.
3. Daily reconciliation and balancing of all dining revenue as directed by company policies.
4. Development and oversight of all dining room employees.
5. Hiring, interviewing, coaching, planning, rewarding, and disciplining staff within the department.
6. Setting and maintaining standards for positive communication with staff.
7. Weekly scheduling for all front of house operations within the department.
8. Monitoring staffing levels daily to ensure proper service standards and adherence to labor costs.
9. Reconciliation of actual revenues and payroll to budget and forecast daily.
10. Reviewing and coding invoices daily.
11. Annual budget planning, evaluation, and reforecasting.
12. Ensuring cleanliness of all Food and Beverage Dining Areas.
13. Responding promptly to customer needs; soliciting feedback to improve service; meeting commitments.
14. Developing strategies to increase average meal checks.
15. Implementing marketing, advertising, and community relations programs to attract patrons; evaluating results and tracking demands.
16. Maintaining patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings.

Qualifications

• Minimum 3-5 years of management experience in fine dining or luxury hospitality.
• Strong knowledge of restaurant operations, food, and beverage management.
• Passion for exceptional guest service and attention to detail.
• Excellent leadership, communication, and organizational skills.
• Ability to thrive in a fast-paced environment.
• Knowledge of local food and beverage trends and a commitment to sustainability.
• Experience with budgeting, financial analysis, and inventory management.
• Flexible schedule, including weekends and holidays.

Additional Information

• Work/life balance is a core value in our hotel, ensuring all team members and leaders have time to enjoy life outside of work.
• Salary starting at $70,000.
• Medical, vision, and dental insurance.
• 401K plan.
• Discounts at other Relais and Chateaux properties around the world.