Restaurant Manager Latitude 44 - Four Points By Sheraton

Westmont Hospitality Group•Halifax, NS

17h•Onsite

About The Position

The Restaurant Manager is responsible for effectively managing and overseeing all aspects of Restaurant Operations, including guest relations, sales, product quality, team building, social media, and staff development for the benefit of key stakeholders. The role ensures 100% guest satisfaction through appropriate guest service practices, operates the restaurant at or above established standards, achieves budgeted revenues, and maintains expenses. The position reports to the General Manager.

Requirements

Minimum 2 years Food & Beverage supervisory experience in a hotel or restaurant of similar size and volume.
Motivated self-starter with clearly defined career path.
Ability to lead by example.
Good organizational skills.
Excellent communicator.
Eye for detail.
Listening and mental attentiveness in dealing with customer queries, and manager's requirements.
Mental effort required in multi-tasking and handling interruptions that require refocusing.
Mental and visual concentration during computer work daily.
Standing for long periods of time.
Walking for a long period of time.
Performs computer work daily.
Some heavy lifting may be required.
Must be able to work flexible hours, days, evening, weekends and holiday shifts.
Directly supervises employees and supervisors by assigning tasks, performance assessments, training, addressing complaints, resolving problems, and performance management of employees.
Provides input to GM and HR for hiring and terminating employees.

Nice To Haves

Formal post-secondary education in a recognized hospitality program.
Previous experience in high volume restaurant facility.

Responsibilities

Accountable for the overall operation of the restaurant and lounge.
Prepare and execute yearly objectives aligned with business goals.
Manage, supervise, and participate in the training and development of restaurant team members.
Maintain effective employee relations and conduct regular team meetings.
Recruit, hire, train, and evaluate all Restaurant and Lounge staff in conjunction with the General Manager and HR.
Implement corporate and in-house promotions related to Food & Beverage.
Ensure Food and Beverage controls are in place and consistently followed.
Complete month-end procedures including inventories, costing, and analysis.
Ensure service standards are followed, including design and implementation of menus.
Program and maintain the Micros point of sale system.
Assist, as needed, with banquets and group functions.
Assist the Chef and General Manager with budgeting and forecasting.
Ensure superior cleanliness and organization of the restaurant at all times.
Participate in rotating Manager-on-Duty shifts.
Report all unsafe or unhealthy workplace conditions.
Ensure all Occupational Health and Safety responsibilities are adhered to.
Maintain a clean, professional appearance in accordance with standards.
Ensure full uniform compliance, including name badge.
Relay operational concerns to the Chef and/or General Manager.
Attend all required staff meetings.
Perform other duties as assigned by the General Manager.
Develop and maintain a consistent social media presence, ensuring the restaurant is active, current, and aligned with brand standards (minimum 3–4 posts per week).
Create and execute in-house promotions, events, and activations (e.g., live music, themed nights, seasonal features, watch parties) to drive traffic and guest engagement.
Identify and implement creative strategies to increase visibility both online and within the local community.
Act as the driving force behind the restaurant’s energy and atmosphere, ensuring it is positioned as a vibrant and desirable destination.
Collaborate with hotel departments to maximize on-property promotion (front desk, lobby presence, guest touchpoints).
Monitor and respond to guest feedback, online reviews, and social engagement in a timely and professional manner.
Stay informed on local market trends and competitor activity to ensure the restaurant remains competitive and relevant.
Partner with Sales and hotel leadership to support local partnerships, group business, and community engagement initiatives.
Responsible for achieving and improving guest satisfaction scores and online reputation metrics.
Contribute to revenue growth through promotional and marketing initiatives.
Track and report on the success of events, activations, and traffic-driving strategies.
Maintain a strong focus on both operational execution and business development.