Assistant Restaurant Manager

Pyramid Global Hospitality•Philadelphia, PA

33d•Onsite

About The Position

Pyramid Global Hospitality is seeking an Assistant Restaurant Manager to oversee the daily operations of the hotel’s restaurant. This role is responsible for ensuring excellent guest service, high-quality food and beverage offerings, and overall profitability. The position involves managing restaurant & bar staff, maintaining inventory, enforcing quality standards, and optimizing service efficiency while upholding hotel policies and brand standards. Pyramid Global Hospitality is committed to a People First culture, fostering diversity, growth, development, and wellbeing, offering comprehensive benefits, ongoing training, and a supportive work environment across its over 230 properties worldwide. The Hilton Philadelphia at Penn’s Landing, where this role is based, is uniquely located on the Delaware River Waterfront and features 350 guest rooms and 24,000 square feet of meeting space.

Requirements

3-5 years of restaurant management experience.
Ability to multitask, problem solve, and work in a fast-paced environment.
Ability to work flexible hours; including weekends and holidays.

Nice To Haves

Bachelor’s degree in hospitality management or related field is preferred.
Experience with POS systems and restaurant management software is preferred.

Responsibilities

Responsible for daily restaurant operations, reservations and guest interactions.
Ensure a smooth and efficient workflow between the kitchen, bar and front of the house teams.
Monitor food and beverage quality, presentation and service standards.
Maintain compliance with health, safety and sanitation regulations as well as liquor laws.
Provide a welcoming and memorable dining experience for guests.
Address guest inquiries, complaints and special requests professionally and efficiently.
Implement strategies to enhance guest satisfaction and encourage repeat business.
Monitor reviews and feedback to continuously improve service quality.
Monitor the inventory of food, beverage and supplies as well as labor expenses, ensuring cost effectiveness.
Collaborate with the sales and culinary teams to develop special promotions, seasonal offerings and themed events to attract guests.
Train, schedule and supervise servers, hosts, bartenders, bussers, F&B attendants and any other role which reports to the restaurant.
Ensure associates adhere to hotel policies, grooming standards and service protocols.