Description
The Restaurant Manager will lead the daily performance of hotel dining outlets, reporting to the Director of Restaurants. The role combines visible floor service, team recruitment, training, scheduling, coaching, and evaluation, with responsibility for service standards, guest relationships, operational coordination, labor productivity, inventory, purchasing, cost controls, revenue opportunities, profitability, and compliance with food safety, alcohol service, sanitation, cash-handling, and workplace safety requirements. The posting requires progressive Food & Beverage leadership experience, preferably in a luxury hospitality setting, and strongly prefers at least five years of restaurant or hotel Food & Beverage experience, including two years in a leadership role.
