Restaurant Manager

At Iron Horse Hotel, we're all about redefining hospitality with style and sophistication. As our Restaurant Manager, you'll take the helm of The Yard, our vibrant venue known for its unique atmosphere. You'll lead our team in delivering unforgettable guest experiences and ensuring smooth front-of-house operations. This role is your opportunity to inspire and guide a dynamic team, fostering a culture of excellence and collaboration. You'll be integral in driving revenue success, making impactful decisions, and consistently enhancing our guest services. We're committed to innovation and employee growth, offering a supportive environment where you can thrive. Join us, and let's elevate the hospitality experience together. Responsibilities: • • Lead and inspire a team of front-of-house staff, ensuring exceptional service and a welcoming atmosphere for every guest. • Oversee daily restaurant operations, maintaining high standards of quality, cleanliness, and efficiency. • Collaborate with the kitchen team to ensure seamless coordination and timely delivery of food and beverages. • Develop and implement strategies to boost revenue and enhance guest satisfaction, aligning with our brand's vision. • Manage inventory and ordering processes to ensure optimal stock levels and minimize waste. • Foster a culture of continuous improvement, encouraging team members to grow and excel in their roles. • Handle guest feedback with professionalism, turning challenges into opportunities for improvement and learning for the team. Qualifications: • • Experience in leading and managing a team in a fast-paced hospitality environment. • Ability to maintain high standards of quality, cleanliness, and efficiency in daily operations. • Proven track record of developing and implementing strategies to boost revenue and guest satisfaction. • Strong collaboration skills to work seamlessly with kitchen and front-of-house teams. • Proficiency in managing inventory and ordering processes to optimize stock levels and minimize waste. • Excellent communication skills to handle guest feedback professionally and constructively. • Ability to foster a culture of continuous improvement and encourage team growth and development. Compensation: $75,000 - $85,000 yearly

• Lead and inspire a team of front-of-house staff, ensuring exceptional service and a welcoming atmosphere for every guest. • Oversee daily restaurant operations, maintaining high standards of quality, cleanliness, and efficiency. • Collaborate with the kitchen team to ensure seamless coordination and timely delivery of food and beverages. • Develop and implement strategies to boost revenue and enhance guest satisfaction, aligning with our brand's vision. • Manage inventory and ordering processes to ensure optimal stock levels and minimize waste. • Foster a culture of continuous improvement, encouraging team members to grow and excel in their roles. • Handle guest feedback with professionalism, turning challenges into opportunities for improvement and learning for the team.

Compensation:
$75,000-$85,000 per year