Manager - Restaurant

About the Role

Join St. Regis Hotels & Resorts as a Restaurant Manager responsible for overseeing all aspects of daily restaurant operations, including Restaurants, Bars, and Room Service. You will play a key role in menu planning, upholding hygiene and sanitation standards, supporting servers and hosts during busy times, and striving to enhance guest and employee satisfaction while maximizing financial results.

Key Responsibilities

• Oversee, manage, and supervise restaurant employees and daily operations, including stepping in to perform duties in their absence.
• Ensure strict adherence to service and sanitation standards across restaurant, bar/lounge, and room service areas.
• Regularly review and adjust staffing levels to meet customer service, operational, and financial goals.
• Lead and motivate the Food and Beverage team using strong interpersonal and communication skills, promoting integrity and a collaborative environment.
• Serve as a role model, set clear expectations, and foster trust, respect, and cooperation among team members.
• Identify staff development needs, provide coaching and mentorship, and create goals and plans to enhance employee productivity and departmental efficiency.
• Maintain compliance with all internal food and beverage policies, as well as applicable local, state, and federal laws, including liquor regulations and food handling standards.
• Manage and elevate customer service, responding to guest feedback, resolving complaints, and continuously seeking service improvements.
• Interact informally with guests to gather feedback on food, service quality, and overall satisfaction.
• Lead human resource activities such as setting performance standards, providing training programs, promoting fair and equitable treatment, and improving employee retention and satisfaction.
• Assist during peak meal periods on the floor alongside servers and hosts.
• Oversee financial management aspects of the department, including purchasing and invoice payments.
• Communicate effectively through various channels to provide information and resolve issues.

Candidate Profile

• Education: High school diploma or GED with 4 years of relevant experience in food and beverage, culinary, or related fields, OR a 2-year degree in Food Service Management, Hotel and Restaurant Management, Hospitality, Business Administration, or a related field with 2 years of experience.

Additional Information

The St. Regis brand blends classic luxury with an avant-garde spirit, offering exceptional service in over 50 luxury hotels and resorts worldwide. Our dedicated team strives to anticipate and exceed guest expectations through a blend of traditional and modern expertise, including the signature butler service.

We are committed to being an equal opportunity employer, fostering a diverse and inclusive workplace without discrimination based on disability, veteran status, or any other legally protected category.