Restaurant Manager- Peacock Room

Kimpton Hotels & Restaurants•New Orleans, LA

About The Position

The Restaurant Manager creates an exciting, innovative, and memorable dining experience for guests and leads a knowledgeable front-of-house team. The role ensures staff are trained in service etiquette and product knowledge and make every effort to meet guests’ needs. The manager evaluates restaurant service performance, coordinates timely food production, supports food-product development and kitchen employee performance evaluation, and oversees liquor and wine selection, pricing, and procurement. In partnership with the General Manager, the role supports annual financial planning, sales and marketing objectives, cost control, payroll, training, performance reviews, cleanliness, and daily restaurant operations. The manager supervises non-supervisory service employees and carries out hiring, work direction, performance appraisal, coaching, and complaint resolution in accordance with organizational policies and applicable laws.

Requirements

Two years of management experience in hospitality or a similar industry.
Excellent interpersonal communication skills.
Problem-solving skills.
Organizational ability.
Passion for creating and personalizing guest experiences.
Food Handler Certification, if applicable.
Flexible schedule and ability to work evenings, weekends, and holidays when needed.

Nice To Haves

Bachelor’s degree in Hospitality, Restaurant, or Culinary Management is preferred.

Responsibilities

Evaluate restaurant service performance daily and coordinate timely food production.
Participate in evaluating food products and kitchen employee performance, and in developing products consistent with the restaurant’s market position.
Develop selection and pricing strategies for liquors and wines and supervise their procurement.
Assist the General Manager in establishing annual financial objectives through the budget process.
Help meet sales-area financial targets by executing and improving the annual marketing plan, responding to opportunities, maintaining high operating standards, and effectively using marketing funds.
Help meet budgets through cost control, with attention to cost of sales and payroll.
Communicate with management, employees, and accounting staff; identify developing personnel and provide training as positions open.
Ensure personnel receive regular, timely, and honest performance evaluations through the quarterly Kimpton Check-In.
Implement and conduct ongoing training programs for new and existing management and employee staff.
Coordinate restaurant cleanliness, including kitchen cleanliness and service-area maintenance, with the General Manager and Chef.
Supervise all non-supervisory service employees and carry out supervisory responsibilities in accordance with organizational policies and applicable laws.
Interview, hire, and train employees; plan, assign, and direct work; appraise performance; reward and coach employees; and address complaints and resolve problems.
Create and personalize guest experiences and lead the front-of-house team.