KAUBOI at The Remi Hotel - Restaurant Manager

REMI HOTEL

Crescent Hotels & Resorts invites you to embark on an exciting journey as a Restaurant Manager for the new Japanese Steakhouse Restaurant within the spectacular Remi Hotel, a new build Autograph Collection. Nestled in the pulsating heart of downtown Scottsdale's Entertainment District, this 161-room gem combines classic western elements with bold, modern motifs, redefining the desert aesthetic and attitude. It’s five food and beverage outlets range from a 1940's inspired café on the ground level to a seductive Miami-style rooftop pool deck and bar reflective of the orange groves of Morocco. Picture this: A vibrant tapestry of live, work, and play, where the city’s elite mingle with young professionals in a symphony of luxury and excitement. Weekends ignite into an electrifying party scene as the Entertainment District transforms into a playground for the glamorous and the adventurous.

JOIN OUR TEAM IF.

YOU ARE LOOKING FOR:

Fun, vibrant atmosphere. Polished, sleek, high‑end space. Work alongside a team of true hospitality professionals and culinary talents. A dynamic leadership team that celebrates you for your individuality. Supportive team and leadership.

OUR RESTAURANT CONCEPTS

The Restaurant Manager will oversee all of the food operations for the Fine Dining Japanese Steakhouse, Kauboi. These hotel concepts & outlets include: KAUBOI: Fine Dining Japanese Steakhouse with Sushi, Robata, and a Whiskey‑Based Speakeasy. ALLEGRA: Rivera Beach Club‑inspired Rooftop Pool Lounge with Cabana Service, Refreshing cocktails, and a 270‑degree view of the valley. F/SIXTEEN: American Diner with a modern twist. Serving breakfast, lunch, and dinner with boozy milkshakes, late‑night excitement, and a full bar. Lobby Bar & In‑Room Dining

WHAT WE EXPECT

Leads all restaurant employees to exceed the expectation of the company and guests. Ensures the consistent planning, production, preparation and prompt delivery to great tasting food and beverage prepared and presented to the AHG Service Standards. Responsible for operational efficiency and profitability of the restaurants relations operations. Trains and retains new and experienced staff members and continually develops them in their technical skills, salesmanship, food safety and sanitation. Creates an atmosphere in the restaurant that builds energy, fun, and enthusiasm.

RESPONSIBILITIES

Supervise and coordinate activities of employees during the shift. Establish and maintain continual education regarding Service Standards and guest‑focused hospitality through preshift meetings, team meetings and throughout service daily. Ensure alignment of service focuses with GM and ensure all managers on the leadership team are focusing and promoting these areas of education and development. Quality and timely communication to the restaurants leadership team and company leaders (i.e. via email, Slack, verbal, etc.) Manage the atmosphere of the restaurant. Ensure the music, lights and temperature are at appropriate levels and the atmosphere has a positive and energetic feel. Understand completely all policies, procedure, standard, specifications, guidelines, and training programs. Follow established Standard Operating Procedures. Ensure safety as a priority by identifying potential unsafe situations and correcting appropriately and immediately. Ensure that all guests feel welcome and are given responsive, friendly, and courteous service at all times. Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking and serving standards. Achieve company objectives in service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment. Control cash and other receipts by adhering to cash handling and reconciliation procedures in accordance with restaurant policies and procedures. Fill in where needed to ensure guest service standards and efficient operations. Continually strive to develop your staff in all areas of managerial and professional development. Prepare all required paperwork in an organized and timely manner. Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection. Inform General Manager of violations to restaurant policies regarding personnel and so they may administer prompt, fair and consistent corrective action for any and all violations or company policies, rules and procedures. Fully understand and comply with all federal, state, county and municipal regulations that pertain to health, safety and labor requirements of the restaurant, employees and guests. Provide advice and suggestions to GM and Senior Manager as needed. Check the quantity and quality of received products (food, beverage, supplies) during the shift. Oversee the proper storage of product, labeling and dating of product and inventory levels during the shift. Ensure consistency in the delivery of the entire restaurant concept. Responds in a professional manner when faced with tough situations. Create a motivational environment with open and effective communication. Mentor and coach front of house team Help to manage labor hours by encouraging efficiencies and helping as needed. Other duties, responsibilities and activities may change or be assigned at any time with or without notice.

IDEAL CANDIDATE WILL HAVE:

Displays a pleasant disposition. Maintains a high level of integrity. Ability to anticipate challenges before they arise. Ability adapt to different situations in a rapidly changing environment. Reliable Ability to perform all the duties of this job successfully. Thoughtful and thorough communication with all team member, guest and management via written and verbal communication Ability to de‑escalate stressful situations. Ability to identify areas of opportunity and be solution focused. 5+ years of guest related experience in the food & beverage service and/or retail industry; or equivalent combination of experience and education. Must have at least 2 years supervisory experience. Must have experience and knowledge or ABC laws for legal sale of alcohol. Must be available to work nights, weekends and/or holidays when required.

PHYSICAL REQUIREMENTS

The physical requirements listed below are examples of those of the Restaurant Manager may need to perform in order to carry out essential job functions: Persons performing service in this position will exert 50 pounds of force frequently to lift, carry, push, pull, or otherwise move objects. Ability to work in hot and cold environments. This type of work involves a combination of sitting, walking, and standing for periods of time. Reasonable accommodation may be made to enable a person with a disability to perform the essential functions of this job.

OUR COMPANY

MISSION

To build relationships within our community by serving them with passion in a hospitable environment while providing food that is honest, consistent and fresh.

WHAT MAKES US UNIQUE

You would be joining a team of true restaurant hospitality professionals who are driven by quality, consistency and integrity with everything we do. We provide a positive, professional environment and constantly drive towards excellence. We value each individual team member and take a personalized approach to their growth. These same philosophies are carried through with our guests, vendors and everyone who we interact with.

WE OFFER

$70 - $80K Annual Salary Medical/Dental/Vision Insurance Supplementary Benefits Fun Work Environment Paid Time Off: Vacation & Sick Leave Growth & Development Opportunities #J-18808-Ljbffr KAUBOI at The REMI Hotel