Restaurant Manager | Hart and The Hunter

WHO WE ARE: Palisociety is a society of unique hotels and residences — Palihouse, Palihotel, Le Petit Pali, ARRIVE by Palisociety, and a growing collection of independently branded properties. Since our first hotel opened in Los Angeles in 2009, we've grown into a nationwide portfolio of neighborhood-centric hotels, restaurants, bars, and event spaces, earning recognition from Condé Nast Traveler, Travel + Leisure, the New York Times, and more. We consider our employees our greatest asset: structured training from day one, consistent feedback, and a clear path for growth. We develop our leaders from within, because the strongest hospitality companies are the ones that grow their own. ABOUT THE HART AND THE HUNTER (Opening Soon): Palihotel Melrose is a boutique hotel offering 33 intimate, fun, and comfortable guest rooms and a Lobby Lounge, and will soon be home again to The Hart and The Hunter restaurant, which has come full circle. Born in Los Angeles in 2012, it wandered north to Seattle, planted itself steps from world-famous Pike Place Market, where it's still a neighborhood staple known for elevated classics like our World-Famous Butter Biscuits, Chicken Pot Pie, and Pie à la Mode, and is now finding its way back home to Palihotel Melrose, right where it all started. POSITION PROFILE: The Restaurant Manager is the driving force behind daily operations at The Hart and The Hunter, leading the front-of-house team, managing inventory, and making sure every guest has a delightful, on-brand experience. You'll balance hands-on floor presence with the administrative work that keeps the restaurant running smoothly. THE TASK AT HAND: Be the friendly, hospitable face of the restaurant, creating a warm, welcoming atmosphere that turns first-time guests into regulars, and resolve guest concerns quickly and professionally, including managing complimentary meals, service recovery comps, and discounts. Learn our steps of service, products, menu, and systems inside and out, and work directly with the team to ensure food and beverage quality, service standards, and cleanliness are consistently upheld. Oversee daily food and beverage operations, balancing operational, administrative, and team responsibilities each shift, to maximize revenue and profits, partnering with the Corporate F&B team on strategies, promotions, and cost-saving measures. Train, counsel, and schedule the food & beverage team, including hosting front-of-house meetings every two months. Communicate effectively across departments to meet guest service needs, and partner with the Corporate Director of Restaurants on menu changes and recommendations based on guest feedback. Execute opening and closing duties, manage the online reservations system, and oversee administrative systems including the tip log, ADP time clock, and POS. Maintain inventory protocols and systems, and help order all products needed for service. WHAT WE'RE LOOKING FOR: Required 2-3 years of restaurant management experience. Strong attention to detail, speed, and accuracy, with basic arithmetic skills and the ability to prioritize, organize, and follow through. A clear thinker who stays calm under pressure and resolves problems with good judgment. Flexible schedule, including weekends and holidays. Physical Requires mobility and prolonged standing, walking, bending, and lifting up to 40 lbs. WHAT'S IN IT FOR YOU: Competitive compensation package with medical, dental, vision, and life insurance, plus 401(k). Paid time off, holiday pay, and sick pay. Career advancement and professional development as we open new hotels and restaurants nationwide. Employee discounts across our entire portfolio (25 hotels and more to come!). #J-18808-Ljbffr Ontario Trillium Foundation