Restaurant Manager

Sheraton San Jose; San Francisco (CA); On-site; USD 50,000 - 80,000; Full time

Job summary

An established industry player in hospitality is seeking a dynamic Restaurant Manager to lead their Food & Beverage operations. This role is pivotal in ensuring high-quality service, profitability, and adherence to health regulations. You will coordinate daily operations, supervise staff, and implement corporate promotions while fostering a positive work environment. If you're passionate about delivering exceptional guest experiences and have a strong background in hospitality management, this is the perfect opportunity for you to make a significant impact in a thriving establishment.

Qualifications

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

Responsibilities

• Coordinate and supervise all aspects of F&B outlet operations.
• Ensure high-quality service and compliance with regulations.
• Conduct staff performance reviews and training.

Skills

Food & Beverage Management

Customer Service

Staff Training

Menu Planning

Health Regulations Knowledge

Education

Experience in Hospitality Management

Knowledge of Liquor Laws

Job description

Compensation: Yearly

Company Overview

Highgate is a premier real estate investment and hospitality management company, widely recognized as an industry innovator. It is a dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with an expanding presence in Europe, Latin America, and the Caribbean. Highgate's portfolio exceeds $20 billion in asset value and generates over $5 billion in revenue. The company offers expert guidance throughout all stages of the hospitality property cycle, from planning and development to recapitalization or disposition. Highgate develops bespoke hotel brands and utilizes industry-leading revenue management tools to optimize performance and asset value. The company’s executive team comprises experienced hotel management leaders, making Highgate a trusted partner for top ownership groups and major hotel brands. Corporate offices are located in London, New York, Dallas, and Seattle.

Position Overview

The Restaurant Manager is responsible for coordinating, supervising, and directing all aspects of the Food & Beverage (F&B) outlet operations. The role involves maintaining profitability, high-quality products, and service levels. The manager will promote business ideas, reduce employee turnover, and ensure revenue and payroll budgets are met while maintaining high-quality standards.

Responsibilities

1. Ensure employees are attentive, friendly, helpful, and courteous to guests, managers, and fellow employees.
2. Oversee daily operations of the outlet.
3. Supervise outlet personnel.
4. Respond promptly to guest complaints.
5. Coordinate and monitor all loss prevention measures in the outlet.
6. Prepare and submit required reports timely, including wage progress, payroll, revenue, employee schedules, and quarterly action plans.
7. Monitor service quality in F&B outlets.
8. Assist in menu planning and preparation.
9. Ensure compliance with local liquor laws, health, and sanitation regulations.
10. Adhere to Standard Operating Procedures (SOPs) across all outlets.
11. Manage requisition procedures.
12. Be visible on the floor and assist staff during meal periods.
13. Conduct staff performance reviews according to Highgate standards.
14. Implement and monitor corporate promotions in the outlet.
15. Train employees on SOPs and technical tasks.
16. Participate in departmental and hotel-wide training initiatives.
17. Interview candidates for front-of-house F&B positions and follow hiring standards.
18. Complete tip reporting accurately.
19. Ensure overall guest satisfaction.
20. Hold outlet personnel accountable to hotel, department, and position standards, providing discipline or recognition as appropriate.

Qualifications

1. Preferred 3 years of progressive experience in a hotel or related field.
2. Knowledge of F&B preparation techniques, health regulations, liquor laws, and regulations.
3. Ability to work long hours when required.
4. Must be able to stand for extended periods.
5. Flexibility in scheduling to accommodate operational needs.
6. Physical ability to exert up to 50 pounds of force occasionally and 20 pounds frequently.
7. Previous payroll experience is desirable.