Restaurant Manager

TPG Hotels and Resorts; Washington (District of Columbia); On-site; USD 65,000 - 95,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to lead operations in a high-end dining environment. This role involves ensuring exceptional guest experiences, managing a talented team, and maintaining operational efficiency. The ideal candidate will possess strong leadership skills, a deep understanding of food and beverage management, and a passion for delivering top-notch service. Join a vibrant team that values innovation and excellence in hospitality, where your contributions will directly impact guest satisfaction and operational success.

Qualifications

• 3-5 years of experience in restaurant management.
• Strong knowledge of food and beverage operations.
• Exceptional leadership and communication skills.

Responsibilities

• Oversee daily operations and maintain a clean environment.
• Lead and manage a diverse team to deliver exceptional service.
• Control inventory levels and manage food costs effectively.

Skills

Leadership Skills

Customer Service

Food and Beverage Management

Inventory Management

Financial Management

Menu Development

Conflict Resolution

Communication Skills

Education

Bachelor's degree in Hospitality Management

Tools

Restaurant Management Software

Point-of-Sale Systems

Microsoft Office Suite

Job description

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We are seeking a dynamic, experienced, and service-oriented Restaurant Manager to oversee the daily operations of our restaurant within [Boutique Hotel Name]. The ideal candidate will have a passion for fine dining, exceptional customer service, and a deep understanding of food and beverage management. You will be responsible for maintaining a seamless dining experience, managing staff, ensuring high levels of guest satisfaction, and driving operational efficiency.

Key Responsibilities

• Operational Management: Oversee the day-to-day operations of the restaurant, ensuring all aspects run smoothly. This includes maintaining a clean and inviting environment, managing food preparation and presentation, and ensuring all health and safety regulations are followed.
• Team Leadership: Lead, motivate, and manage a team of waitstaff, chefs, bartenders, and support staff. Hire, train, schedule, and evaluate team members to create a high-performing team that delivers exceptional service.
• Guest Experience: Provide personalized and attentive service to guests, addressing any concerns or special requests. Ensure a memorable dining experience by maintaining high service standards and exceeding guest expectations.
• Inventory and Cost Control: Manage inventory levels, including food, beverages, and restaurant supplies. Control food and beverage costs through careful inventory tracking, waste reduction, and supplier negotiations.
• Menu Development & Pricing: Collaborate with the Executive Chef and Director of Food & Beverage to develop seasonal menus, special promotions, and pricing strategies that align with the boutique hotel's brand and target audience.
• Financial Management: Prepare and manage budgets, financial reports, and forecasts. Ensure profitability by controlling expenses, optimizing revenue, and adhering to set financial goals.
• Marketing & Promotion: Develop and implement marketing strategies to promote the restaurant, increase reservations, and enhance brand awareness. Work closely with the hotel marketing team to drive business and attract both hotel guests and external customers.
• Quality Assurance: Ensure food and beverage offerings meet the highest quality standards. Perform regular checks on the quality of service, food, and presentation.
• Guest Feedback & Conflict Resolution: Monitor guest feedback through direct interactions, surveys, and online reviews. Address and resolve guest concerns in a professional and timely manner to maintain high satisfaction levels.
• Compliance & Safety: Ensure compliance with all local health, safety, and liquor laws. Conduct regular staff training on safety protocols and health standards.
  
  

Qualifications

• Minimum of 3-5 years of experience in a restaurant management role, preferably in a boutique hotel or high-end dining environment.
• Strong knowledge of food and beverage operations, including menu design, wine pairing, and cost control.
• Exceptional leadership, communication, and interpersonal skills.
• Ability to manage a diverse team in a fast-paced environment while maintaining high standards.
• Solid understanding of restaurant financials, budgeting, and forecasting.
• A passion for delivering exceptional guest experiences and maintaining high-quality service.
• Proficiency in restaurant management software, point-of-sale systems, and Microsoft Office Suite.
• Ability to work flexible hours, including nights, weekends, and holidays as needed.
• Bachelor's degree in Hospitality Management, Business, or related field is preferred but not required.

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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