Restaurant Manager OEM/HM

crestline-external; Washington (District of Columbia); On-site; USD 60,000 - 85,000; Full time

Job summary

Crestline Hotels & Resorts is seeking a Restaurant Manager to oversee the restaurant and bar/lounge operations, ensuring exceptional guest experiences and profitability. You will lead, train and empower staff, coordinate with hotel departments, and uphold standards of service and safety.

The role focuses on menu development, cost control, marketing, scheduling, and staff performance. A proven background in hotel restaurant management is required.

Qualifications

• High School diploma or GED, or equivalent.
• Previous hotel restaurant management experience required.
• Basic computer skills; familiarity with MICROS is required.
• Experience in budgeting and cost control.

Responsibilities

• Plan menus with the F&B team and drive revenues through marketing and up-selling.
• Manage restaurant budget and payroll records.
• Schedule staff and assign duties while ensuring health and safety compliance.
• Hire, train and develop restaurant staff; provide daily feedback.
• Greet guests, manage reservations and ensure exceptional guest service.
• Coordinate equipment maintenance and inventory control.

Skills

Staff management

Budget management

Training & development

Customer service

Marketing & up-selling

Education

High School Graduate or GED

Tools

MICROS

Job description

Overview:

The Restaurant Manager is responsible for the successful operation and administration of the restaurant department to include the bar/lounge. The Restaurant Manager must ensure that the department is continually balanced while focusing on providing an exceptional food and beverage experience to every guest and maximizing department profitability at the same time. The Restaurant Manager is responsible for ensuring that all restaurant operations are carried out professionally, to standards and at the highest level of service. The Restaurant Manager will achieve desired outcomes through the creation, development and maintenance of a competent, motivated and empowered restaurant staff. The Restaurant Manager will effectively lead, train, coach, motivate, engage and provide feedback to the restaurant staff, supervisors and managers on a daily basis. The Restaurant Manager will serve as the restaurant department liaison to all other hotel departments.

Key Duties & Responsibilities:

• Work with members of the food and beverage team in menu planning and development.
• Drive restaurant revenues through marketing, promotion and up selling efforts.
• Effectively manage restaurant budget.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
• Monitor food portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
• Schedule staff hours and assign duties.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
• Establish standards for personnel performance and customer service.
• Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
• Review work procedures and operational problems to determine ways to improve service, performance, or safety.
• Perform service tasks such as clearing tables, and serving food and drinks when necessary.
• Maintain food and equipment inventories, and keep inventory records.
• Help to organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lounge facilities.
• Order and purchase equipment and supplies.
• Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
• Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs, etc.
• Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
• Monitor employee and patron activities to ensure liquor regulations are obeyed.
• Greet guests, escort them to their seats, and present them with menus and wine lists.
• Take dining reservations.
• Compile and balance cash receipts at the end of the day or shift.
• Train workers in service, sanitation, and safety procedures.
• Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
• Control inventories of food, equipment, small ware, and liquor, and report shortages to designated personnel.

Education and Experience:

• High School Graduate or General Education Degree (GED): or Work Equivalent
• Previous hotel restaurant experience preferred. Management experience required.
• Basic computer skills needed. Familiarity with Microsoft Office preferred.
• Experience with hotel restaurant systems such as MICROS is required.

Crestline Hotels & Resorts is an Equal Opportunity Employer/Affirmative Action Employer.All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, national origin, age, protected veteran status, sexual orientation, gender, identity, or disability status.