Restaurant Manager

The Restaurant Manager is a leadership role on a team responsible for the daily performance of hotel outlets. Reporting to the Director of Restaurants, this leader builds a polished service culture and delivers distinctive dining experiences while driving team development, guest satisfaction, operational standards, and financial performance.   Direct service periods with a visible floor presence, ensuring warm, polished, and attentive hospitality.Recruit, train, schedule, coach, and evaluate team members while developing emerging leaders.Set daily priorities through pre-shift meetings and ensure the team is prepared regarding menus, ingredients, wine, spirits, promotions, and guest preferences.Own standards for service, presentation, cleanliness, ambiance, outlet readiness, and operating procedures.Build meaningful guest relationships, anticipate preferences, and resolve concerns promptly and discreetly.Partner with Culinary, Stewarding, Finance, Banquets, Talent & Culture, and other departments to deliver seamless operations.Manage scheduling, payroll, labor productivity, inventories, purchasing, cost controls, revenue opportunities, and profitability with the Director of Restaurants.Ensure compliance with food safety, responsible alcohol service, sanitation, cash-handling, and workplace safety requirements.