KAUBOI at The Remi Hotel - Restaurant Manager

KAUBOI at The REMI Hotel•Scottsdale, AZ

11d•$70,000 - $80,000•Onsite

About The Position

Crescent Hotels & Resorts is hiring a Restaurant Manager for Kauboi, a new Japanese steakhouse at the REMI Hotel, an Autograph Collection property in downtown Scottsdale’s Entertainment District. The 161-room hotel features five food and beverage outlets and a high-energy, upscale environment. The Restaurant Manager leads the restaurant team, creates exceptional guest experiences, and ensures smooth and efficient operations. This hands-on role sets the tone on the floor, develops team members, and upholds service, quality, and hospitality standards. The manager partners with the General Manager and other leaders on service priorities, team education, performance, and operational improvement. The position supports restaurant profitability and operational efficiency while ensuring food quality, cleanliness, sanitation, safety, regulatory compliance, and adherence to company procedures. Additional responsibilities may be assigned or adjusted at any time, with or without notice.

Requirements

At least 5 years of guest-related experience in food and beverage service and/or retail, or an equivalent combination of experience and education.
At least 2 years of supervisory experience.
Knowledge and experience with ABC laws governing the legal sale of alcohol.
Strong written and verbal communication skills with team members, guests, and management.
Ability to navigate and de-escalate stressful situations professionally.
Ability to anticipate challenges and address them proactively.
Adaptability and confidence in a fast-paced, continually changing environment.
Ability to successfully perform the responsibilities of the position.
Pleasant, positive, and professional demeanor; high integrity and dependability.
Solution-oriented mindset and ability to identify opportunities for improvement.
Availability to work evenings, weekends, and holidays as required.
Ability to exert 50 pounds of force frequently 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 team members throughout each shift, ensuring company and guest expectations are exceeded.
Oversee planning, preparation, production, and timely delivery of quality food and beverages according to service standards.
Reinforce service and hospitality standards through pre-shift meetings, team meetings, and ongoing education.
Partner with the General Manager to align service priorities and support team education, development, and accountability.
Maintain an appropriate restaurant atmosphere, including music, lighting, and temperature.
Ensure guests receive welcoming, friendly, responsive, and attentive service; respond professionally to concerns and challenging situations.
Maintain consistency in food quality, preparation, presentation, portioning, service, and the restaurant’s overall concept.
Step in as needed to maintain service standards and operational efficiency.
Supervise and coordinate team member activities during shifts; mentor, coach, and develop front-of-house staff.
Foster open communication, teamwork, energy, and enthusiasm, and communicate effectively with team members, guests, management, and company leadership.
Provide timely updates to restaurant leadership and company leaders through email, Slack, and other communication channels.
Support labor management and operational efficiency, including identifying opportunities for improvement and sharing recommendations with the General Manager and Senior Manager.
Follow standard operating procedures, company policies, and training programs.
Control cash and receipts using established handling and reconciliation procedures; complete required paperwork accurately and on time.
Inspect received food, beverages, and supplies for quantity and quality; oversee product storage, labeling, dating, and inventory levels.
Inspect equipment regularly to ensure it is clean, maintained, and in working condition.
Maintain standards for food quality, cleanliness, sanitation, and restaurant appearance; identify and promptly address potential hazards.
Ensure compliance with applicable federal, state, county, and municipal health, safety, and labor regulations.
Ensure food and products follow established recipes, portioning, cooking, and presentation standards, and maintain a safe, organized, productive workplace.