Manager, Restaurant Guest Experience

Pyramid Global Hospitality•Hanover, NH

10d•$59,000 - $60,000

About The Position

The Manager, Restaurant Guest Experience oversees the daily operations of the hotel’s restaurant, ensuring excellent guest service, high-quality food and beverage offerings, and overall profitability. The role manages restaurant staff, maintains inventory, enforces quality standards, and optimizes service efficiency while upholding hotel policies and brand standards. The manager is responsible for restaurant operations across dining service, reservations, and guest interactions, and coordinates workflow between kitchen, bar, and front-of-house teams. They monitor quality, presentation, service, regulatory compliance, inventory, and labor expenses; resolve guest concerns; and use feedback to improve satisfaction and encourage repeat business. The role also works with sales and culinary teams on promotions, seasonal offerings, and themed events, and recruits, trains, schedules, and supervises restaurant associates.

Requirements

2–4 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 a related field is preferred.
Experience with POS systems and restaurant management software is preferred.

Responsibilities

Oversee daily restaurant operations, including dining service, reservations, and guest interactions.
Ensure smooth and efficient workflow between kitchen, bar, and front-of-house teams.
Monitor food and beverage quality, presentation, and service standards.
Maintain compliance with health, safety, and sanitation regulations and 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 food, beverage, and supply inventory as well as labor expenses to ensure cost effectiveness.
Collaborate with sales and culinary teams to develop promotions, seasonal offerings, and themed events.
Recruit, train, schedule, and supervise restaurant servers, hosts, bartenders, bussers, In-Room Dining attendants, and other restaurant-reporting roles.
Ensure associates adhere to hotel policies, grooming standards, and service protocols.