Restaurant Manager - Sexy Roman at the W Hotel

SEXY ROMAN at W Scottsdale•Scottsdale, AZ

4d•Onsite

About The Position

The Restaurant Manager is a member of the restaurant leadership team at Sexy Roman, a modern Italian restaurant located in the W Hotel. The role helps lead day-to-day operations and supports an environment built on exceptional hospitality, teamwork, and high standards. The manager develops the team, maintains operational consistency, and helps ensure every guest has a memorable experience. Alliance Hospitality Group describes its mission as building community relationships through passionate hospitality and fresh, consistent food. It emphasizes quality, integrity, professional teamwork, and personalized team-member growth. Sexy Roman features artisanal Italian cuisine, cocktails, curated wines, and a lively atmosphere. The position requires a strong floor presence and hands-on leadership, with responsibility for restaurant operations, guest experience, team development, financial and operational accountability, and safety and compliance. Physical demands include frequently exerting 50 pounds of force to move objects, working in hot and cold environments, and periods of sitting, walking, and standing. Reasonable accommodation may be made for a person with a disability to perform essential functions.

Requirements

At least 5 years of guest-facing experience in food and beverage, hospitality, retail, or a comparable service environment.
At least 2 years of supervisory or leadership experience.
Strong hospitality skills and a friendly, professional, guest-focused approach.
High integrity, reliability, and personal accountability.
Strong written and verbal communication skills, including the ability to communicate effectively with guests, team members, and leadership.
Ability to anticipate challenges, identify opportunities, and remain solution-focused.
Ability to remain composed, professional, and effective in challenging or stressful situations.
Ability to adapt quickly and confidently in a fast-paced, changing restaurant environment.
Knowledge of applicable alcohol-service laws and responsible alcohol-service requirements.
Availability to work a flexible schedule, including evenings, weekends, and holidays as required.
Ability to frequently exert 50 pounds of force to lift, carry, push, pull, or otherwise move objects.
Ability to work in hot and cold environments and to sit, walk, and stand for periods of time.

Responsibilities

Lead and coordinate restaurant operations during assigned shifts to support smooth, efficient service.
Maintain standards for food, beverage, service, hospitality, and restaurant presentation.
Create a welcoming environment and provide attentive, friendly, responsive guest service.
Manage restaurant atmosphere, including music, lighting, temperature, cleanliness, and energy.
Maintain a strong floor presence and support the team wherever needed.
Ensure company policies, procedures, service standards, and Standard Operating Procedures are followed.
Monitor product quality, receiving, storage, labeling, dating, and inventory levels during assigned shifts.
Ensure equipment and facilities are clean and in proper working condition.
Respond professionally and calmly to guest concerns, seeking positive solutions.
Inspire, inspect, and inform team members through hands-on leadership and communication.
Coach and mentor front-of-house team members and foster a positive, motivating, productive work environment.
Reinforce service and hospitality standards through pre-shift meetings, team meetings, and daily coaching.
Partner with the GM and leadership team on service priorities, team development, and operational goals.
Recognize strong performance and address performance concerns promptly, professionally, and consistently.
Communicate clearly and promptly with restaurant and company leadership through appropriate channels.
Identify improvement opportunities and bring solution-focused recommendations to the GM and Senior Manager.
Help manage labor by identifying efficiencies and adjusting support during shifts.
Follow company cash-handling and reconciliation procedures for cash and other receipts.
Complete required operational paperwork accurately, thoroughly, and on time.
Support company objectives for service, quality, productivity, cleanliness, and restaurant performance.
Identify and promptly address unsafe conditions.
Maintain sanitation and cleanliness standards throughout each shift.
Comply with applicable federal, state, and local health, safety, labor, and alcohol-service regulations.
Help ensure the restaurant meets company standards for a safe, professional, well-maintained environment.