Restaurant Manager

Department: Food & Beverage / Outlets Reports To: Director of Food & Beverage / General Manager Location: [Hotel Name] Position Summary The Soul Food Restaurant Manager oversees the daily operations of the hotel’s soul food restaurant, ensuring exceptional guest experiences, efficient service, and high-quality food standards that reflect authentic Southern hospitality. This role is responsible for managing staff, driving revenue, maintaining cost controls, and ensuring the restaurant’s concept and culture are consistently represented through food, service, and ambiance. Key Responsibilities Operational Management Supervise daily restaurant operations, including opening and closing procedures, staffing, and service standards. Ensure the highest levels of cleanliness, organization, and compliance with hotel and health department regulations. Maintain a strong presence on the floor to engage guests, oversee service quality, and resolve any issues promptly and professionally. Collaborate with the Executive Chef to ensure consistency in food quality, portion control, and menu presentation. Develop and manage budgets, forecasts, and financial reports for the restaurant. Monitor and control food, beverage, and labor costs to achieve profitability goals. Analyze sales data, identify trends, and implement strategies to increase average check and repeat patronage. Work with the hotel’s marketing and sales team to create promotions, special events, and themed experiences that highlight the restaurant’s soul food concept. Recruit, train, and motivate team members to deliver warm, authentic, and professional service. Foster a positive and inclusive work environment that reflects the welcoming spirit of soul food culture. Conduct regular staff meetings, performance reviews, and service training sessions. Lead by example with strong guest engagement, professionalism, and respect. Guest Experience & Brand Representation Ensure every guest receives a memorable dining experience through attentive service, quality cuisine, and cultural authenticity. Uphold the restaurant’s brand identity, ensuring that the music, décor, and atmosphere align with the soul food theme. Address guest feedback and complaints promptly, using them as opportunities to improve service and guest satisfaction. Work closely with culinary, banquet, and hotel management teams to coordinate service for group bookings and events. Partner with the marketing team to promote the restaurant through social media, local partnerships, and hotel promotions. Participate in hotel leadership meetings to align restaurant goals with overall property performance. Qualifications Education & Experience Bachelor’s degree or diploma in Hospitality Management, Culinary Arts, or Business Administration preferred. Minimum 3–5 years of restaurant management experience, ideally within a hotel or upscale casual dining environment. Strong background in Southern or soul food cuisine and an appreciation for its cultural significance. Excellent leadership, communication, and interpersonal skills. Proven track record in achieving revenue, guest satisfaction, and service quality targets. Solid understanding of cost control, budgeting, and inventory management. Proficiency in restaurant management software and POS systems (e.g., Toast, Micros, Aloha). Creative and passionate about food, culture, and hospitality. Working Conditions Full-time position; requires flexibility for weekends, holidays, and evenings. Fast-paced, guest-focused environment requiring extended periods of standing and hands-on supervision. #J-18808-Ljbffr