Restaurant Manager

Generation Hospitality; Provo (UT); On-site; USD 48,000 - 62,000; Full time

Job summary

Generation Hospitality in Utah is seeking a Restaurant Manager to oversee daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences and strong financial performance.

You will lead, train, and mentor outlet staff, collaborate with kitchen, sales, and marketing teams, and ensure compliance with health and safety standards while delivering consistently high-quality service.

Qualifications

• Proven experience in food & beverage management within hotel or upscale hospitality.
• Strong leadership and team management skills.
• Excellent customer service and communication abilities.
• Solid understanding of budgeting, cost control, and financial reporting.
• Knowledge of health and safety regulations for F&B outlets.
• Ability to work flexible hours including evenings, weekends, and holidays.
• Degree or diploma in Hospitality Management or related field preferred.

Responsibilities

• Oversee all food and beverage outlets (restaurants, bars, lounges, room service).
• Ensure exceptional guest service and high standards of quality and presentation.
• Recruit, train, mentor, and supervise outlet staff.
• Monitor budgets, costs, and revenue targets; analyze financial performance.
• Maintain compliance with health, safety, brand standards, and policies.
• Oversee inventory and supplies to prevent waste and shortages.
• Collaborate with kitchen, sales, marketing, and other departments on promotions and events.
• Address guest concerns and resolve issues promptly to protect the hotel’s reputation.

Skills

F&B management

Leadership

Customer service

Financial management

Health & safety

Flexible schedule

Education

Bachelor's degree in Hospitality Management

Job description

About this position

About Generation Hospitality

As a recognized leader in the hospitality industry, Generation Hospitality Group brings unparalleled expertise in marketing, sales, operations and revenue management.

The Restaurant Manager is responsible for overseeing the daily operations of all food and beverage outlets within the hotel, ensuring exceptional guest experiences, operational efficiency, and achievement of financial targets. This role involves leadership, staff management, and collaboration with other departments to deliver consistent, high-quality service in line with Generation Hospitality Group’s standards.

Key Responsibilities:

• Operational Leadership:
  Manage all food and beverage outlets, including restaurants, bars, lounges, and room service operations, ensuring smooth and efficient service delivery.
• Guest Experience:
  Ensure all outlets provide outstanding customer service, maintaining high standards of quality, presentation, and hospitality to exceed guest expectations.
• Team Management:
  Recruit, train, mentor, and supervise outlet staff, promoting a positive work environment and encouraging professional development.
• Financial Management:
  Monitor and manage outlet budgets, cost controls (labor, food, beverage), and revenue targets. Analyze financial reports and implement strategies to maximize profitability.
• Compliance and Standards:
  Maintain compliance with health, safety, and sanitation regulations. Ensure all operations comply with company policies, brand standards, and legal requirements.
• Inventory and Supplies:
  Oversee ordering and inventory control of food, beverages, and supplies to prevent waste and shortages.
• Collaboration:
  Work closely with kitchen, sales, marketing, and other hotel departments to coordinate promotions, events, and guest services.
• Problem Resolution:
  Address guest complaints and operational challenges promptly and effectively to maintain satisfaction and uphold the hotel’s reputation.

Qualifications:

• Proven experience in food and beverage management within a full-service hotel or upscale hospitality environment.
• Strong leadership and team management skills.
• Excellent customer service and communication abilities.
• Solid understanding of financial management, budgeting, and cost control.
• Knowledge of health and safety regulations relevant to food and beverage outlets.
• Ability to work flexible hours, including evenings, weekends, and holidays as needed.
• Degree or diploma in Hospitality Management or related field preferred.

Core Competencies:

• Leadership & Team Building
• Operational Excellence
• Customer Focus
• Communication & Interpersonal Skills
• Problem Solving
• Attention to Detail

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