Restaurant Manager - Guest Experience & Team Leader

Northwest x Southern Hospitality; Anchorage (AK); On-site; USD 60,000 - 85,000; Full time

Benefits offered by this job

Paid holidays

Paid time off

Sick leave

Medical coverage

Dental coverage

Vision coverage

Life insurance

Employee assistance program

401(k) retirement plan

Travel discounts

Recognition programs

Referral bonuses

Volunteer opportunities

Social events

Career advancement

Job summary

Crowne Plaza Midtown Anchorage, proudly managed by Northwest x Southern Hospitality, is hiring a Restaurant Manager to lead the restaurant, lounge, and bar operations with a focus on guest satisfaction and profitability.

The role requires strong leadership, hospitality know-how, and the ability to manage staffing, inventories, and standards in a fast-paced environment. Commitment to 40 hours per week and flexible scheduling is essential.

Qualifications

• High school diploma or equivalent required; hospitality experience preferred.
• Strong knowledge of hotel/restaurant operations and guest service; team leadership.
• Excellent organizational, communication, and problem-solving skills.; flexible schedule including nights, weekends, holidays, and 40-hour work week.

Responsibilities

• Lead daily operations of restaurant, lounge, and bar while ensuring guest service, quality, and profitability.
• Oversee team performance, food and beverage service, inventory, staffing, and standards.
• Maintain safety and brand compliance; create an outstanding dining experience for every guest.

Skills

Hotel ops knowledge

Guest service excellence

Team leadership

Problem solving

Organizational skills

Microsoft Office proficiency

Education

High school diploma or equivalent

Tools

Microsoft Office

Job description

Crowne Plaza Midtown Anchorage, proudly managed by Northwest x Southern Hospitality, is hiring a Restaurant Manager to lead the restaurant, lounge, and bar operations with a focus on guest satisfaction and profitability.

The role requires strong leadership, hospitality know-how, and the ability to manage staffing, inventories, and standards in a fast-paced environment. Commitment to 40 hours per week and flexible scheduling is essential.