Restaurant Manager (Front of House)

Hotel Leveque; St. Louis (MO); On-site; USD 27,276 - 38,848; Full time

Job summary

Pine Street Social Kitchen & Wine Bar, inside Le Méridien St. Louis Downtown, seeks a polished Restaurant Manager to lead daily front-of-house operations, support banquet service, and develop a guest‑forward, wine‑savvy team.

The ideal candidate will manage service across meals and events, coach staff, review event orders, and maintain a refined but welcoming guest experience, ensuring consistent hospitality for hotel guests and downtown patrons alike.

Qualifications

• Experience leading restaurant front-of-house and banquet events.
• Strong knowledge of wine service and beverage operations.
• Proven ability to coach, schedule, and develop servers and hosts.

Responsibilities

• Lead daily front-of-house operations and support banquet execution.
• Staff the restaurant and event spaces, ensuring readiness before service.
• Conduct pre-shift meetings and communicate event requirements.
• Coordinate with Sales, Kitchen, Engineering, Housekeeping, and hotel leadership.
• Inspect spaces for setup, cleanliness, and guest readiness.
• Monitor service flow, pacing, and guest satisfaction.
• Train and supervise servers, bartenders, and banquet staff.
• Create systematized checklists and labor schedules based on occupancy and events.

Skills

Leadership

Banquet management

Staff coaching

Wine knowledge

Event execution

Budget labor control

Guest recovery

Job description

Dynamic Restaurant Manager Wanted at Pine Street Social Kitchen & Wine Bar in Vibrant Downtown Hotel - Join Us for Exciting Opportunities!

Compensation: Starting at $24.00 per hour

About this job...

Pine Street Social Kitchen & Wine Bar, located inside Le Méridien St. Louis Downtown, is seeking a polished, hands‑on Restaurant Manager to lead daily front‑of‑house operations, support banquet and event service, develop the service team, and create a refined but approachable guest experience.

This is not a position for someone who wants to manage primarily from an office. We are looking for a leader who can welcome a guest, lead a pre‑shift meeting, review a banquet event order, coach a server, inspect an event setup, help the bar through a rush, resolve a service concern, review labor, and still recognize that hospitality should feel personal.

Pine Street Social serves multiple audiences throughout the day, including hotel guests, downtown professionals, business travelers, brunch guests, local diners, meeting attendees, banquet clients, and visitors attending events in the city. The Restaurant Manager must understand how to adjust the pace and style of service without losing consistency.

The ideal candidate understands that restaurant and banquet leadership is both operational and emotional. It is accurate checks, properly set tables, strong wine knowledge, smooth event execution, thoughtful recovery, confident communication, and a team that knows exactly what is expected.

What you'll do...

The Restaurant Manager will lead daily front‑of‑house operations and support banquet execution while ensuring Pine Street Social delivers a polished, consistent, and hospitality‑forward experience.

Key responsibilities include:

• Lead front‑of‑house operations across breakfast, lunch, brunch, dinner, wine service, banquets, meetings, receptions, and special events.
• Maintain a visible leadership presence in the dining room, bar, host area, banquet spaces, and service stations.
• Ensure the restaurant and assigned event spaces are properly staffed, stocked, clean, organized, and ready before service.
• Conduct pre‑shift meetings covering reservations, hotel occupancy, menu updates, VIPs, banquet events, group activity, service priorities, and expected business levels.
• Review banquet event orders and communicate event timing, setup, menu, beverage, staffing, audiovisual, and service requirements to the team.
• Coordinate with Sales, the Kitchen Manager, Engineering, Housekeeping, Front Office, and hotel leadership to support smooth event execution.
• Inspect meeting rooms, banquet spaces, tables, linens, place settings, bars, buffets, signage, and service stations before guest arrival.
• Ensure banquet functions begin on time and are serviced according to the event order and client expectations.
• Monitor guest arrivals, seating, pacing, table maintenance, ticket times, service flow, and overall atmosphere.
• Welcome guests, make table visits, and respond to concerns with professionalism, urgency, and sound judgment.
• Serve as a primary operational contact for banquet and meeting clients during assigned events.
• Recruit, train, schedule, coach, recognize, and supervise servers, bartenders, hosts, banquet servers, attendants, and other front‑of‑house associates.
• Establish clear expectations for appearance, attendance, service, teamwork, product knowledge, event execution, and professional conduct.
• Train associates on menus, wine, banquet service, suggestive selling, guest recovery, point‑of‑sale procedures, responsible alcohol service, and hotel awareness.
• Create systems, checklists, banquet setup standards, service procedures, and communication rhythms that improve performance.
• Build schedules based on hotel occupancy, reservations, banquet events, group activity, downtown events, and approved labor targets.
• Monitor labor throughout restaurant shifts and banquet events and make appropriate staffing adjustments based on business levels.
• Maintain accurate cash, credit card, room‑charge, discount, complimentary, void, tip, banquet‑check, and deposit procedures.
• Support beverage inventory, wine storage, banquet bars, receiving, portion control, and cost management.
• Help create a wine experience that feels knowledgeable and polished without becoming intimidating.
• Work closely with the Kitchen Manager to coordinate pacing, allergies, menu changes, special requests, banquet timing, and guest feedback.
• Maintain dining room and banquet‑space cleanliness, lighting, music, temperature, menus, glassware, china, silverware, and overall presentation.
• Confirm banquet checks, event changes, client requests, and service issues are documented and communicated accurately.
• Support restaurant promotions, hotel packages, local partnerships, social events, holiday functions, and guest‑engagement opportunities.
• Help position Pine Street Social and the hotel’s event spaces as destinations for local guests, corporate meetings, social gatherings, and hotel travelers.

What we're looking for...

We are looking for someone who is:

• Polished, professional, and guest‑facing.
• Hands‑on and present during restaurant service and banquet events.
• Warm, attentive, and naturally hospitable.
• Calm under pressure and confident in decision‑making.
• Direct, but respectful.
• Comfortable coaching employees in real time.
• Able to read and execute banquet event orders accurately.
• Knowledgeable about restaurant service, banquet operations, wine, and beverage service.
• Organized and financially aware.
• Able to manage several service areas or events at the same time.
• Comfortable communicating directly with clients, meeting planners, and event hosts.
• Able to balance guest satisfaction, team engagement, operational discipline, and event execution.
• Passionate about building a restaurant and banquet culture, not simply managing shifts.

Qualifications Required

• Previous leadership experience as a Restaurant Manager, Assistant Restaurant Manager, Food and Beverage Manager, Banquet Manager, Bar Manager, or comparable role.
• Strong understanding of restaurant service, banquet execution, guest recovery, scheduling, labor management, and cash controls.
• Experience training, coaching, and holding front‑of‑house associates accountable.
• Working knowledge of wine, beverage service, and responsible alcohol practices.
• Strong verbal and written communication skills.
• Ability to remain organized and professional during high‑volume service and events.
• Ability to stand and walk for extended periods.
• Ability to work a flexible schedule, including early mornings, evenings, weekends, holidays, banquet events, and peak business periods.
• Responsible alcohol service certification or the ability to obtain certification within the timeframe established by the hotel.

Preferred

• Hotel, full‑service restaurant, wine bar, banquet, lifestyle, boutique, or upscale casual dining experience.
• Experience supporting breakfast, brunch, lunch, dinner, meetings, receptions, and social events.
• Experience reading and executing banquet event orders.
• Experience with plated dinners, buffets, receptions, banquet bars, meeting breaks, and corporate events.
• Full‑service bar and wine inventory experience.
• Experience with restaurant or hotel openings, reopenings, renovations, or major operational transitions.
• Familiarity with restaurant point‑of‑sale, reservation, scheduling, banquet, and inventory systems.
• Marriott‑branded or luxury/lifestyle hotel experience.
• Experience developing supervisors, lead servers, bartenders, banquet captains, or emerging managers.

Why Join Pine Street Social?

Pine Street Social Kitchen & Wine Bar is being developed as a polished downtown dining and gathering destination inside Le Méridien St. Louis Downtown.

The concept moves throughout the day - from locally roasted coffee and elevated breakfast classics to grab‑and‑go lunch, weekend brunch, refined dinner entrées, small plates, wine service, meetings, receptions, and special events.

This is an opportunity to help build the service culture, establish restaurant and banquet standards, develop the team, and shape how guests experience Pine Street Social and the hotel’s event spaces.

We are looking for a Restaurant Manager who understands that hospitality lives in the details: the welcome, the room setup, the pace, the table touch, the event timeline, the recovery, the recommendation, and the feeling the guest carries with them when they leave.

Equal Opportunity Statement

We are an equal opportunity employer. Employment decisions are based on qualifications, experience, business needs, and the ability to perform the essential functions of the role.