Restaurant Manager

Transwestern•Houston, TX

50d•Onsite

About The Position

The Restaurant Manager works closely with the Director of Food and Beverage, Assistant Director of Food & Beverage and the Restaurant leadership team to ensure smooth operations, effective communication, and adherence to established procedures. Key responsibilities include supervising shifts, assisting with scheduling, supporting training efforts, addressing guest concerns, and helping maintain a clean and organized dining room. This position plays an important role in reinforcing service expectations, supporting team members, and contributing to the overall success of the restaurant’s daily operations.

Requirements

Minimum of 2-4 years of management experience in luxury hotel F&B operations or luxury restaurant.
Prior experience managing multiple outlets including fine dining, in-room dining, and banquets.
Proven track record of achieving service excellence and financial performance in a Forbes or AAA-rated environment.
Proficiency in budgeting, forecasting, and financial analysis.
Knowledge of wine programs, mixology trends, and luxury dining operations.
Familiarity with POS systems (e.g., MICROS), inventory management, and scheduling software.
Understanding of health code, safety standards, and alcohol service regulations.
Leadership and team development abilities.
Professional communication and interpersonal skills.
Emotional intelligence and guest-centric mindset.
Creative, solutions-oriented, and detail-focused.
Ability to stand, walk, and move around the property for extended periods.
May be required to lift or carry items up to 25 lbs.

Nice To Haves

Bachelor’s degree in Hospitality Management, Culinary Arts, or a related field preferred.
Advanced certifications in hospitality or Food & Beverage (F&B) management preferred.

Responsibilities

Support daily front‑of‑house operations to ensure smooth service flow and a positive guest experience.
Provide consistent on‑the‑floor supervision, assisting staff and guiding service throughout meal periods.
Conduct pre‑shift meetings and provide basic coaching to reinforce service expectations and communication.
Address guest concerns professionally, escalating complex issues to senior Food & Beverage leadership when required.
Assist in managing reservations, seating, and table flow to maintain efficient and balanced operations.
Ensure SOPs are followed and share observations with leadership to help identify improvement opportunities.
Maintain the dining room environment, ensuring cleanliness, ambiance, and table presentation meet hotel standards.
Support labor management, scheduling, and payroll processes under the direction of the Director of Food & Beverage.
Assist in monitoring food, beverage, and supply costs, following established controls and procedures.
Review basic P&L elements and operational reports with guidance from Food & Beverage leadership.
Support revenue efforts by utilizing strong menu knowledge and encouraging team upselling techniques.
Assist with inventory checks, supply requisitions, and cost-control procedures as directed.
Provide daily leadership to the restaurant team, modeling professionalism and effective communication.
Support onboarding and training of team members, especially in menu knowledge, service expectations, and guest interaction.
Ensure adherence to food safety, sanitation practices, and responsible alcohol service standards.
Maintain a working understanding of the hotel’s broader Food & Beverage operations to support coordination and communication.
Assist with hotel events, VIP arrivals, and special functions as directed by Food & Beverage leadership.
Serve as a visible, welcoming presence in the dining room, supporting guest relationships and representing the hotel’s service values.
Other duties as assigned.