Restaurant Manager

Crestline Hotels & Resorts•Atlanta, GA

14d

About The Position

The Restaurant Manager is responsible for the successful operation and administration of the restaurant department, including the bar and lounge. The role balances departmental operations, guest experience, and profitability while ensuring restaurant operations are conducted professionally and meet service standards. The manager builds and maintains a competent, motivated, and empowered staff through daily leadership, training, coaching, motivation, engagement, and feedback. The role also serves as the restaurant department liaison to other hotel departments.

Requirements

Bachelor's degree required.
At least 5 years of previous restaurant experience required.
Experience with restaurant systems such as MICROS required.

Nice To Haves

Hotel restaurant experience strongly preferred.
Familiarity with Microsoft Office preferred.

Responsibilities

Work with the food and beverage team on menu planning and development.
Increase restaurant revenue through marketing, promotion, and upselling.
Manage the restaurant budget; monitor budgets and payroll records and review financial transactions to ensure expenditures are authorized and budgeted.
Investigate and resolve complaints about food quality, service, or accommodations.
Schedule and receive food and beverage deliveries and verify product quality and quantity.
Monitor food portion sizes, garnishing, and presentation to ensure food meets standards.
Schedule staff hours and assign duties.
Monitor compliance with health and fire regulations for food preparation, service, and building maintenance in lodging and dining facilities.
Maintain records required by government agencies concerning sanitation and food subsidies, when applicable.
Establish standards for personnel performance and customer service.
Estimate food and beverage consumption to anticipate purchasing and requisition needs.
Review procedures and operational problems to identify improvements to service, performance, and safety.
Perform service tasks, including clearing tables and serving food and drinks, when necessary.
Maintain food and equipment inventories and inventory records.
Organize and direct worker training, resolve personnel problems, hire staff, and evaluate employee performance in dining and lounge facilities.
Order and purchase equipment and supplies.
Record the number, type, and cost of items sold to identify unpopular or less profitable items.
Assess staffing needs and recruit staff through methods such as newspaper advertisements and job fairs.
Arrange equipment maintenance and repairs and coordinate services such as waste removal and pest control.
Monitor employee and patron activities to ensure liquor regulations are followed.
Greet guests, escort them to their seats, and present menus and wine lists.
Take dining reservations.
Compile and balance cash receipts at the end of the day or shift.
Train workers in service, sanitation, and safety procedures.
Inspect supplies, equipment, and work areas to ensure efficient service and compliance with standards.
Control inventories of food, equipment, small wares, and liquor, and report shortages to designated personnel.