Restaurant Manager (Full-Time)

Kimpton Hotels & Restaurants•Phoenix, AZ

9h•Onsite

About The Position

This role is for a Restaurant Manager at a boutique hotel, emphasizing heartfelt, human connections and a unique hospitality standard. The company culture is entrepreneurial, lively, and celebrates diversity, encouraging self-leadership and a passion for making others' lives better. The work environment is described as quirky, irreverent, exciting, uncommon, empowering, and exceptional.

Requirements

2 years of management experience in hospitality or similar industry.
Excellent interpersonal communication skills, problem-solving skills, and organizational ability.
Passion for creating and personalizing guest experiences.
Food Handler Certification (if applicable).
Flexible schedule, able to work evenings, weekends, and holidays when needed.

Nice To Haves

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

Responsibilities

Create an exciting, innovative, and memorable dining experience for all guests.
Lead a well-rounded and knowledgeable front-of-house team, ensuring staff are thoroughly trained in service etiquette and product knowledge.
Daily evaluation of restaurant service performance and coordination of timely food production.
Participate in the evaluation of food products, kitchen employee performance, and development of products consistent with the market position.
Develop a selection and pricing strategy of all liquors and wines and supervision of their procurement.
Assist the General Manager in building financial objectives on an annual basis through the budget process.
Assist in meeting financial targets in the sales area by executing and improving the annual marketing plan, reacting quickly to new opportunities, running consistently high operation standards, and effective utilization of marketing funds.
Help meet the budget in all areas of cost control with a consistent focus on the cost of sales and payroll.
Responsible for communicating with management, employee and accounting staff, identifying developed personnel and providing the necessary training as positions open.
Implement and conduct ongoing training programs for new and existing management and employee staff.
Responsibility for the daily cleanliness of the restaurant both internally and externally by coordinating kitchen cleanliness and service area maintenance with the GM and Chef.
Supervise all non-supervisory service employees.
Carry out supervisory responsibilities in accordance with the organization's policies and applicable laws, including interviewing, hiring, training, planning, assigning, directing work, appraising performance, rewarding and coaching employees, and addressing complaints and resolving problems.