Restaurant Manager - Delta Hotels Allentown Lehigh Valley, Breinigsville PA

Palette Hotels•Upper Macungie Township, PA

About The Position

The Restaurant Manager oversees the restaurant’s day-to-day operations from opening through closing and promotes a positive company image through courteous, friendly, and efficient service to guests and team members. The manager ensures service strategies and initiatives meet Company and Brand standards, provides an example for staff, and may perform duties in other restaurant roles when reasonably needed. The role works with the General Manager and other departments to deliver products and services that meet or exceed customer expectations, develop business relationships, and maintain proactive communication with key stakeholders and property owners. The manager supervises assigned shifts, coordinates staffing and schedules, recruits and develops front-of-house food and beverage personnel, and ensures required training, certifications, permits, and documentation are current. The role supports service quality, guest feedback and issue resolution, special events, safety, inventory and cost controls, payroll and expense management, and Manager on Duty coverage. The position requires a flexible schedule, including weekends, holidays, and evenings.

Requirements

At least 6 months of restaurant experience, including at least 6 months of team leadership experience.
Excellent customer service skills.
Ability to prioritize and perform multiple functions simultaneously in a high-pressure environment.
Ability to arrive at work at the scheduled time and remain until the scheduled end time.
Ability to work a flexible schedule, including weekends, holidays, and evenings.
Excellent interpersonal, motivational, team-building, and customer relationship skills.
Ability to teach others positively and constructively.
Decision-making ability, leadership skills, and ability to prioritize and delegate tasks.
Ability to provide a guest experience that exceeds expectations.
Ability to remain positive, focused, and constructive when facing setbacks and challenges in an ever-changing environment.
Self-starter with effective leadership skills.
Ability to stay organized and work well in a fast-paced team environment.
Outgoing personality and professionalism at all times.
Ability to move, lift, push, pull, and place objects weighing up to 25 pounds without assistance.

Responsibilities

Oversee the restaurant’s day-to-day flow from opening through closing and maintain courteous, friendly, and efficient service for guests and team members.
Ensure service strategies and initiatives are implemented according to Company and Brand standards.
Supervise staff and coordinate the day-to-day operation of assigned shifts.
Delegate duties and schedule staff breaks appropriately.
Resolve guest and operational escalations with a positive outcome.
Train staff to meet service standards for presentation, food and beverage delivery, and service style.
Communicate with guests, solicit feedback, and address issues as needed.
Observe staff interactions with guests and coach, train, or correct staff when appropriate.
Identify opportunities to improve speed of delivery, food and beverage quality, and consistency of the guest experience.
Assist with special events as needed.
Adhere to safety and emergency procedures and remove safety hazards.
Maintain current knowledge of local attractions and events.
Prepare work schedules to handle business volume efficiently.
Validate receipt of purchased items and store them appropriately.
Monitor personnel hours to prevent overtime; cover call-offs or vacancies when needed; review time records daily; finalize and approve period-ending records; and process tips or gratuities for payroll submission.
Act as a liaison between the food and beverage department and other departments.
Recruit, train, and provide career development for front-of-house food and beverage personnel.
Ensure required personnel certifications, permits, and training documentation are complete and current.
Work with management to maximize revenue and control payroll and departmental expenses within budget guidelines.
Implement and monitor inventory and cost controls.
Fulfill Manager on Duty responsibilities.
Perform other reasonable duties aligned with restaurant deliverables and supporting the hotels, owners, and associates.