Restaurant Senior Manager

Hilton Garden Inn (Kinseth Hospitality)•Iowa City, CA

2d•$65,000 - $70,000•Onsite

About The Position

Perched on the 12th floor with sweeping views of Iowa City, VUE Rooftop is redefining upscale dining and hospitality downtown — and we're seeking a Senior Restaurant Service Manager to help lead this next chapter. This is a rare opportunity to join a newly assembled leadership team from the ground floor up, partnering with an accomplished Executive Chef, an amazing kitchen team, and a newly appointed F&B Director to craft a guest experience worthy of the view. For a hospitality professional ready to build a legacy rather than inherit one, this is the role. What sets this opportunity apart: Compensation commensurate with experience, recognizing the value you bring A vibrant, elevated atmosphere where refined service meets genuine energy A talented, dedicated kitchen team that takes pride in every plate that leaves the pass Meaningful advancement potential — we develop our leaders and promote from within Direct collaboration with a leadership team invested in your long-term growth What we ask in return: As a premier hospitality destination, VUE Rooftop operates on the rhythm of the industry we love — this role requires weekend and holiday availability, along with participation in a rotational closing schedule for weekend nights. If you understand that great hospitality happens when others are celebrating, this is second nature to you. If you're ready to bring polish, energy, and leadership to Iowa City's most distinctive rooftop venue, we'd love to meet you. Apply today — help shape the future of VUE Rooftop.

Requirements

Bachelor's degree (BA) from four-year college or university; or one to four years related experience and/or training; or equivalent combination of education and experience.
May require franchise specific certification as well as federal/state/local food service handling certifications.
Regularly required to stand, walk, and talk or hear.
Frequently required to use hands to finger, handle, or feel and taste or smell.
Occasionally required to sit; reach with hands and arms; climb or balance; stoop, kneel, crouch, or crawl.
Must frequently lift and/or move up to 10 pounds and occasionally lift and/or move up to 100 pounds.
Specific vision abilities required by this job include close vision, distance vision, color vision, peripheral vision, depth perception, and ability to adjust focus.

Responsibilities

Assists in managing daily operations of the restaurant, overseeing franchise service standards and guest satisfaction, training, coaching and mentoring of employees and monitoring budgets and P&Ls.
Assists staff to ensure superior quality of restaurant operations and provide guest satisfaction.
Assists with managing the business unit's overall financial performance including but not limited to: budgeting, accounts payable, accounts receivable, payroll, cash handling and purchasing and reviews financial transactions and monitors budget to ensure efficient operation and that expenditures stay within budget limitations.
Ensures compliance with franchise agreements through, regular inspections of the quality and service programs, franchise required reports are accurate and filed on time, new standards and the guest relations cases are answered in a timely manner
Communicates with general manager regularly and informs GM of daily progress and ongoing issues.
Coordinates the recruitment, hiring, orientation, training and development of hourly employees.
Conducts one on ones with management employees.
Reviews schedules of hourly employees to ensure labor is within budget and meets guest demands.
Assists general manager with safety training and program compliance such as MSDS status, lock out tag out, safety committees, blood-borne pathogens, prevention, fire/tornado procedures and general safety.
Coordinates and tracks employee benefits communications and benefits offerings in a timely manner.
Assists general manager with monitoring the local market and competitive trends affecting business unit’s performance.
Assists with food preparation and menu planning and related activities such as dining room, bar, and banquet operations.
Inspects food and food preparation to maintain quality standards and sanitation regulations.
Investigates and resolves food quality and service complaints to ensure guest satisfaction.
Assists in and oversees accurate and timely inventories and prevention of excess waste.
Responsible for following all KHC policies and procedures as set forth in the KHC handbook and property specific guidelines/standards. These policies include dress code, safety and performance standards. Employees must also maintain a professional image and report to work as scheduled.
Manages 2-7 subordinate supervisors who supervise a total of 50-200 employees in the Kitchen Department, Service Department, Bar Department, and Banquet Department. Is responsible for the overall direction, coordination, and evaluation of these units. Also directly supervises one non-supervisory employee. Carries out supervisory responsibilities in accordance with the organization's policies and applicable laws. Responsibilities include interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.