Restaurant Manager

Highgate Hotels L.P.; San Francisco (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a Restaurant Manager to oversee operations in a dynamic F&B outlet. This role involves ensuring high-quality service, managing staff, and maintaining profitability while adhering to health regulations. The ideal candidate will have a strong background in food and beverage management, excellent guest relations skills, and the ability to train and develop staff. Join a forward-thinking company that values innovation and offers opportunities for growth in a vibrant market.

Qualifications

• 3+ years of experience in a hotel or related field preferred.
• Knowledge of F&B preparation techniques and regulations required.

Responsibilities

• Oversee daily operations of the F&B outlet and ensure guest satisfaction.
• Conduct staff performance reviews and ensure compliance with SOPs.
• Assist in menu planning and maintain high-quality service levels.

Skills

F&B preparation techniques

Guest relations

Staff training

Menu planning

Education

3 years of experience in hospitality

Job description

Compensation Type

Yearly

Highgate Hotels

Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20B and generates over $5B in cumulative revenues. The company provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry-leading proprietary revenue management tools that identify and predict evolving market dynamics to drive out performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel management leaders, the company is a trusted partner for top ownership groups and major hotel brands. Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

Location

Overview

The Restaurant Manager is responsible for assisting in coordinating, supervising, and directing all aspects of F&B outlet’s operations, while maintaining a profitable F&B outlet and high-quality products and service levels. He/she is expected to market ideas to promote business; reduce employee turnover; maintain revenue and payroll budgets; and meet budgeted productivity while keeping quality consistently high.

Responsibilities

• Employees must at all times be attentive, friendly, helpful, and courteous to all guests, managers, and fellow employees.
• Oversee all aspects of the daily operation of the outlet.
• Supervise outlet personnel.
• Respond to guest complaints in a timely manner.
• Assist in coordinating and monitoring all phases of Loss Prevention in the outlet.
• Prepare and submit required reports in a timely manner.
• Ensure preparation of required reports, including (but not limited to) Wage Progress, payroll, revenue, employee Schedules, quarterly action plans.
• Monitor quality of service in F&B outlets.
• Assist in menu planning and preparation.
• Ensure compliance with all local liquor laws, and health and sanitation regulations.
• Ensure compliance with SOPs in all outlets.
• Ensure compliance with requisition procedures.
• Be visible on the floor and assist staff as needed during each meal period.
• Conduct staff performance reviews in accordance with Highgate Hotel standards.
• Understand, implement, and monitor corporate promotions in outlets.
• Ensure the training of employees on SOPs and technical job tasks.
• Be involved in and/or conduct departmental and hotel training.
• Interview candidates for front-of-house F&B positions and follow standards for hiring approvals.
• Complete tip reporting.
• Ensure overall guest satisfaction.
• Hold outlet personnel accountable to the hotel, department, and position standards. Discipline and recognize when appropriate.

Qualifications

• Preferred 3 years of progressive experience in a hotel or a related field.
• Must have knowledge of F&B preparation techniques, health department rules and regulations, liquor laws and regulations.
• Long hours sometimes required.
• Required to be standing for extended periods.
• Flexibility in schedules required to adapt depending on the operation.
• Medium work - exerting up to 50 pounds of force occasionally, and/or 20 pounds of force frequently or constantly to lift, carry, push, pull, or otherwise move objects.
• Previous payroll experience desired.