Restaurant Manager

Job Description

Job Description

Job Title:

Restaurant Manager at Dave's Place

Reports To:

General Manager

GENERAL PURPOSE OF JOB:

The Restaurant Manager oversees all restaurant, beverage/bar, and catering operations within the hotel, ensuring a seamless guest experience while maintaining high standards of service, food and beverage quality, event execution, compliance, and profitability. This position is responsible for leading, training, and motivating staff; managing budgets, labor, inventories, and operating controls; and upholding hotel brand standards. The Restaurant Manager collaborates closely with the culinary, hotel, sales, banquet/catering, and front-of-house teams to drive guest satisfaction, event success, revenue growth, and operational performance.

ESSENTIAL DUTIES AND RESPONSIBILITIES:

• OPERATIONS & GUEST EXPERIENCE
  • Manage daily restaurant operations, including opening, closing, shift management, dining room flow, and service standards.
  • Ensure consistent delivery of exceptional guest service in alignment with hotel and restaurant standards.
  • Monitor guest satisfaction, address service concerns promptly, and oversee appropriate service recovery.
  • Collaborate with the Executive Chef and culinary team to ensure menu quality, order accuracy, presentation, and timely food service.
  • Coordinate with hotel departments for group dining, VIP experiences, room service, and other food-and-beverage needs.

• TEAM LEADERSHIP & TRAINING:
  • Recruit, hire, train, schedule, coach, and evaluate front-of-house staff, including servers, hosts, bartenders, banquet/catering staff, and other assigned associates.
  • Develop team members through ongoing coaching, performance evaluations, cross-training, and recognition programs.
  • Foster a positive, professional work environment focused on teamwork, accountability, and guest satisfaction.
  • Maintain effective communication between front-of-house, culinary, catering/banquet, bar, and hotel teams.
  • Ensure required training, certifications, and departmental procedures are completed and maintained timely.

• CATERING & EVENTS:
  • Oversee catering and food-and-beverage event operations from planning through execution, including meetings, private events, group functions, and special occasions.
  • Partner with hotel sales, culinary, and operations teams to develop event menus, service plans, staffing requirements, timelines, room setups, and guest-specific requirements.
  • Review event orders and function details for accuracy and ensure all departments are prepared to execute the event as contracted.
  • Coordinate event staffing, setup, service, breakdown, billing support, and post-event follow-up while maintaining service and profitability standards.
  • Identify opportunities to grow catering revenue, repeat business, and local event partnerships.

• BEVERAGE / BAR OPERATIONS:
  • Oversee daily bar and beverage operations, including service standards, staffing, opening/closing procedures, cash controls, and guest experience.
  • Manage beverage purchasing, receiving, storage, inventory, product rotation, and controls to minimize waste, variance, and loss.
  • Monitor beverage pricing, beverage cost, pour cost, sales mix, and promotional opportunities to support revenue and profitability goals.
  • Ensure bartenders and service staff follow established alcohol-service procedures and all applicable licensing, age-verification, and responsible beverage service requirements.
  • Collaborate with culinary and hotel leadership on beverage menus, seasonal offerings, events, and food-and-beverage pairings.

• FINANCIAL & INVENTORY MANAGEMENT:
  • Oversee labor costs, restaurant and bar sales, catering revenue, and expense reports to meet departmental budget and profitability goals.
  • Manage daily cash handling, POS operations, deposits, discounts, voids, comps, and other financial controls with accuracy and accountability.
  • Control food, beverage, operating-supply, and event inventories, including ordering, receiving, storage, counts, and usage tracking.
  • Monitor cost of goods, labor productivity, waste, inventory variance, and other operating metrics and implement corrective action when needed.
  • Identify opportunities to increase restaurant, bar, and catering revenue while controlling operational costs.

• COMPLIANCE & SAFETY:
  • Ensure compliance with all applicable health, safety, sanitation, food-service, and beverage-service requirements.
  • Maintain current knowledge of applicable food and beverage regulations, permits, certifications, and Company standards.
  • Enforce hotel policies and procedures related to safety, conduct, grooming, cash handling, food safety, and alcohol service.
  • Promote a culture of accountability, cleanliness, safe work practices, and professionalism throughout restaurant, bar, and catering operations.
  • Promptly address inspection findings, safety concerns, incidents, and corrective actions within assigned areas of responsibility.

KEY PERFORMANCE INDICATORS (KPIs):

• OPERATIONS & GUEST EXPERIENCE
  • Guest satisfaction results and service-recovery trends meet or exceed Company-established goals.
  • Restaurant service timing, order accuracy, cleanliness, presentation, and operating standards consistently meet established expectations.
  • Guest complaints and operational issues are resolved timely, documented appropriately, and used to identify recurring service opportunities.
• TEAM LEADERSHIP & TRAINING
  • Staffing and scheduling align with business volume and approved labor targets.
  • Required onboarding, training, certifications, performance reviews, and coaching are completed by established deadlines.
  • Associate retention, attendance, engagement, and performance trends remain within Company expectations, with timely corrective action when needed.
• CATERING & EVENTS
  • Catering and event revenue meets or exceeds budgeted and forecasted goals.
  • Event orders, staffing plans, setups, service execution, and billing support are accurate and completed on time.
  • Event guest satisfaction, repeat-event business, and service recovery results meet Company-established expectations.
  • Event labor and food-and-beverage costs are managed within approved targets.
• BEVERAGE / BAR OPERATIONS
  • Bar and beverage revenue meets or exceeds budgeted and forecasted goals.
  • Beverage cost, pour cost, inventory variance, waste, and shrinkage remain within approved targets.
  • Bar cash/POS controls and inventory counts are accurate and completed according to schedule.
  • Required beverage-service training and compliance standards are maintained, with no preventable violations.
• FINANCIAL & INVENTORY MANAGEMENT
  • Department revenue, operating profit, labor cost, and cost-of-goods results meet or exceed approved budget and forecast targets.
  • Cash, POS, purchasing, receiving, and inventory variances remain within Company-established tolerances.
  • Inventory counts, expense reviews, forecasts, and required financial reporting are accurate and completed timely.
  • Corrective action plans are implemented when financial or inventory results fall outside established targets.
• COMPLIANCE & SAFETY
  • Health, sanitation, safety, food-service, and beverage-service inspections meet or exceed required standards.
  • Required permits, certifications, logs, and training remain current and complete.
  • Safety incidents, preventable violations, and repeat audit findings are minimized, with corrective actions completed by assigned deadlines.
  • Restaurant, bar, catering, storage, and service areas consistently meet Company cleanliness and safety standards.

EDUCATION and / or EXPERIENCE:

• 3-5 years of restaurant management experience required; hotel or resort environment strongly preferred.
• Proven track record in guest service excellence and team leadership.
• Bachelor’s degree in Hospitality Management or related field preferred.
• ServSafe Manager Certification required (or ability to obtain upon hire).
• Experience overseeing bar/beverage service and catering or event operations strongly preferred.

TECHNICAL SKILLS and OTHER REQUIREMENTS: 

• Strong leadership, communication, and problem-solving skills.
• Working knowledge of restaurant POS systems, budgeting, and labor management tools.
• Ability to manage multiple priorities in a fast-paced environment.
• Must be able to work flexible hours including nights, weekends, and holidays.