Restaurant Manager

Ontario Airport Hotel & Conference Center; Ontario (CA); Vor Ort; USD 70.000 - 75.000; Vollzeit

Zusammenfassung

Ontario Airport Hotel & Conference Center is seeking a Restaurant Manager to direct all restaurant operations within a luxury hotel environment, ensuring exceptional guest experiences through outstanding service, operational discipline, and team development.

You will lead front-of-house operations, collaborate with culinary, banquet, and hotel leadership to maintain standards, and drive superior guest satisfaction while managing costs and labor.

Qualifikationen

• Bachelor's degree in Hospitality Management or related field preferred.
• 3-5 years of restaurant management experience in upscale or luxury settings.
• Luxury hotel restaurant experience strongly preferred.
• Proven track record of managing high-volume operations with exceptional service.

Aufgaben

• Deliver warm, personalized guest service and ensure a memorable dining experience.
• Maintain luxury hospitality standards; ensure service consistency and guest engagement.
• Interact with guests to resolve concerns and foster loyalty.
• Collaborate with culinary leadership on menu launches, seasonal offerings, wine programs, and events.
• Monitor guest feedback and drive continuous improvements in service and operations.

Kenntnisse

Leadership

Communication

Interpersonal skills

Financial acumen

Restaurant operations

Ausbildung

Bachelor's degree in Hospitality Management

Business Administration

Related field

Jobbeschreibung

RESTAURANT MANAGER

• Reports To: Director of Food & Beverage


• FLSA Status: Exempt


• Department: Food & Beverage


• Location: Ontario Airport Hotel & Conference Center (soon to be Hyatt Regency Ontario)


• Salary Range: $70,000 - $75,000


• Effective Date: 08/24/2026

Position Summary

The Restaurant Manager is responsible for directing and overseeing all aspects of restaurant operations within a luxury hotel environment. This position ensures the delivery of exceptional guest experiences through outstanding service, operational excellence, team development, and financial performance. The Restaurant Manager leads front-of-house operations, maintains the highest standards of hospitality and presentation, and collaborates closely with culinary, banquet, and hotel leadership teams to create memorable dining experiences that reflect the hotel’s luxury brand standards.

Essential Duties and Responsibilities

• Guest Experience & Service Excellence


• Deliver exceptional guest service by ensuring a warm, personalized, and memorable dining experience for every guest.


• Maintain and enforce luxury hospitality standards, ensuring consistency in service delivery, professionalism, and guest engagement.


• Proactively interact with guests to anticipate needs, resolve concerns, and cultivate guest loyalty and satisfaction.


• Monitor guest feedback, online reviews, and guest satisfaction scores, implementing action plans to continuously improve performance.


• Ensure all dining areas are maintained to the highest standards of cleanliness, presentation, ambiance, and comfort.

Operations Management

• Direct daily restaurant operations, including dining room service, lounge service, private dining, and special events as assigned.


• Ensure compliance with all hotel, company, and departmental policies, procedures, and service standards.


• Manage reservations, seating strategies, and table turns to maximize guest satisfaction and revenue opportunities.


• Collaborate with culinary leadership to execute menu launches, seasonal offerings, wine programs, and promotional events.


• Monitor operational efficiency and adjust staffing, service flows, and procedures to enhance productivity and guest service.


• Leadership & Team Development


• Recruit, interview, hire, train, coach, and develop restaurant team members.


• Foster a positive, professional, and inclusive work environment that supports employee engagement and retention.


• Conduct regular performance evaluations and provide ongoing coaching to improve individual and team performance.


• Lead daily pre-shift meetings to communicate operational priorities, service expectations, menu knowledge, and guest preferences.


• Promote teamwork and collaboration across restaurant, culinary, banquet, and hotel departments.

Financial Management

• Manage labor, beverage, and operating costs to achieve established financial objectives.


• Monitor and analyze revenue, productivity, payroll expenses, and departmental financial performance.


• Support budget preparation, forecasting, and financial planning activities.


• Identify opportunities to increase revenue through upselling, promotions, special events, and enhanced guest experiences.


• Ensure accurate cash handling, inventory control, and adherence to financial policies and procedures.

Food Safety & Compliance

• Ensure compliance with all federal, state, and local health, safety, sanitation, and alcohol service regulations.


• Maintain food safety and sanitation standards consistent with luxury hospitality expectations.


• Conduct regular inspections of dining rooms, beverage areas, and service stations.


• Ensure completion and documentation of required training, certifications, and compliance programs.

Strategic Partnership

• Collaborate with Executive Chef, Food & Beverage Director, and hotel leadership to achieve departmental and organizational goals.


• Support hotel-wide initiatives, special events, VIP experiences, and operational projects.


• Participate in leadership meetings, budgeting processes, and strategic planning efforts.


• Contribute innovative ideas that enhance guest satisfaction, operational efficiency, and revenue generation.

Qualifications

Education & Experience

• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred.


• Minimum of 3-5 years of restaurant management experience in an upscale, luxury, or fine dining environment.


• Luxury hotel restaurant experience strongly preferred.


• Proven track record of managing high-volume operations while maintaining exceptional service standards.

Knowledge, Skills & Abilities

• Strong leadership, communication, and interpersonal skills.


• Extensive knowledge of restaurant operations, food service standards, and luxury hospitality expectations.


• Ability to motivate, coach, and develop diverse teams.


• Strong financial acumen with experience managing budgets, labor costs, and revenue performance.


• Knowledge of food safety, sanitation, and alcohol service regulations.


• Proficiency with restaurant POS systems, reservation platforms, and Microsoft Office applications.


• Exceptional guest recovery and problem-solving skills.


• Ability to work effectively in a fast-paced, service-driven environment.

Physical Requirements

• Ability to stand and walk for extended periods throughout scheduled shifts.


• Ability to lift, carry, push, and pull up to 25 pounds.


• Ability to bend, stoop, reach, and move throughout restaurant facilities.


• Ability to work evenings, weekends, holidays, and flexible schedules as business demands require.

Core Competencies

• Luxury Guest Service Excellence


• Leadership & Team Development


• Financial & Business Acumen


• Operational Excellence


• Communication & Relationship Building


• Problem Solving & Decision Making


• Accountability & Attention to Detail


• Adaptability & Continuous Improvement

Work is performed primarily in a luxury hotel restaurant environment with frequent interaction with guests, associates, vendors, and hotel leadership. The position requires flexibility to support restaurant operations during peak business periods, evenings, weekends, holidays, and special events.

Supervisory Responsibility

Supervises Restaurant Supervisors, Hosts, Servers, Bartenders, Food Runners, and other front-of-house team members.

Role Purpose

This position is responsible for creating exceptional dining experiences that reinforce the luxury hotel's reputation for service excellence, operational quality, and guest satisfaction.

Source: Hospitality Online