Restaurant Manager - Varia - Hilton Norfolk The Main

Gold Key PHR; Norfolk (VA); On-site; USD 50,000 - 70,000; Full time

Job summary

A leading company in hospitality seeks a Restaurant Manager to oversee daily restaurant operations in Norfolk, Virginia. This role involves managing staff, ensuring service quality, analyzing financial reports, and maintaining high standards to drive guest satisfaction. Ideal candidates will have robust experience in restaurant management and a strong grasp of food and beverage operations.

Qualifications

• 3+ years experience in high-volume restaurant operations.
• Strong knowledge of the restaurant industry.
• Experience reading and analyzing financial statements.

Responsibilities

• Coordinate daily operations to exceed guest expectations.
• Hire, train, and manage service staff.
• Ensure adherence to Human Resource policies.

Skills

Leadership

Communication

Teamwork

Time Management

Customer Service

Education

College or trade school education

Tools

Word

Excel

Job description

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Overview

The Restaurant Manager coordinates the daily operations of the restaurant to ensure that the services exceed the expectations of guests. The Restaurant Manager monitors both the productivity and qualitative work product for the service staff while maintaining effective communication with kitchen staff. The Restaurant Manager determines and assigns work, cleaning projects, and priorities to ensure that all quality standards are met.

Responsibilities

1. Develop a culture that promotes accountability, effective communication, service excellence, teamwork, performance feedback, recognition, mutual respect, and Associate satisfaction.
2. Hire, train, and hold Associates accountable to deliver consistent quality service in all outlets and in-room dining to meet business plan commitments.
3. Ensure all Human Resource practices and policies are adhered to with the Director of Human Resources, including recruitment, employment matters, and training.
4. Ensure the completion and documentation of comprehensive menu and beverage tests of all service staff.
5. Promote all marketing efforts, including maintaining proper stock of tent cards, flyers, menus, and other in-house marketing collateral.
6. Maintain the outlet according to SSI documentation, including music, lighting, and table settings by meal periods. Recommend operational changes to the Director of Restaurants/Restaurant General Manager as needed.
7. Oversee ordering, inventory, and maintenance of the prescribed PAR for all outlet service ware, tableware, glassware, and supplies.
8. Control security, breakage, and shrinkage levels of all supplies and tableware.
9. Complete Food & Beverage inspections per the company’s QA program, ensure asset standards meet or exceed brand standards, and implement corrective actions as approved by the Director of Restaurants/Restaurant General Manager.
10. Execute the Front of House Operating Plan to ensure predictability and consistency. Anticipate and drive guest/service satisfaction, conduct root cause analysis on service gaps, and implement corrective actions or recommend changes to the operating/business plan.
11. Maintain service quality standards through regular outlet inspections, updating checklists, and executing training programs and corrective actions as needed.
12. Manage the hostess stand and communicate with Back of House leadership to ensure timely execution of Steps of Service.
13. Produce weekly front of house schedules aligned with staffing models and submit for approval.
14. Ensure accurate recording of revenues, discounts, and cash control procedures.
15. Communicate proactively with the Director of Restaurants/Restaurant General Manager regarding business plans, outlet performance, staff changes, and asset issues. Provide regular updates during weekly meetings.
16. Assess operational compliance to SOPs during weekly meetings, address shortcomings, and ensure follow-up on action items.
17. Analyze metrics such as Revinate, financial reports, mystery shops, and staff turnover to identify variances and implement corrective actions.
18. Be present during high-volume meal periods, VIP events, large events, and sponsored events.
19. Manage daily shifts as assigned, fostering a performance-maximizing culture through communication, teamwork, feedback, and incentives.
20. Perform Emergency Response duties as outlined in the organizational plan.

Qualifications

• Proficient in Word and Excel.
• 3+ years experience in high-volume restaurant operations.
• Strong knowledge of the restaurant industry.
• Experience reading and analyzing financial statements.
• Experience with menu development and beverage costing.
• 3+ years managing a team of 10 or more people.
• College or trade school education preferred.

Additional Skills

Robust knowledge of beer and wine.