Description
The Restaurant Manager oversees all aspects of a hotel restaurant and Food and Beverage Department, including daily operations, service standards, food and beverage safety and quality, employee training and performance management, guest issue resolution, interdepartmental communication, budgeting, and cost controls. The role requires at least two years of restaurant or food-and-beverage supervisory experience, a high school diploma or equivalent, food safety and alcohol awareness training, communication and reporting abilities, and familiarity with food and beverage financial controls.
