Job Summary
The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, bar/lounge, and in-room dining (as applicable), ensuring consistent excellence in service, sanitation, and team performance. This position leads by example on the floor during peak service times, drives guest satisfaction, cultivates a positive team culture, and supports departmental financial goals. The Restaurant Manager also plays a vital role in service training, onboarding, compliance, and leadership development.
Duties and Responsibilities
Supervision and Leadership:
• Lead daily front-of-house operations for all dining outlets including bar/lounge and room service, ensuring a smooth and efficient service.
• Serve as the primary on-floor leader during high-volume periods, addressing guest needs and coaching associates in real-time.
• Adjust staffing based on business needs, occupancy, and event demands.
• Monitor and uphold brand service standards and company policies across all dining operations.
• Work closely with the Executive Chef and F&B leadership team to ensure alignment in guest service and product presentation.
Guest Service and Experience:
• Champion a culture of service excellence, ensuring personalized and engaging guest experiences.
• Greet guests and engage directly to resolve service concerns or special requests.
• Oversee the full guest dining journey, from seating to farewell, ensuring a seamless and elevated experience.
• Monitor guest feedback and satisfaction scores and implement service improvements as needed.
Training and Development:
• Facilitate onboarding, ongoing training, and cross-training for restaurant team members.
• Set clear expectations and performance goals; conduct coaching, mentoring, and corrective feedback sessions.
• Identify training needs and coordinate learning opportunities to promote associate growth and consistency.
Operational Oversight:
• Ensure compliance with all food safety, sanitation, and alcohol service regulations.
• Support financial oversight including budgeting input, purchasing, inventory, invoice processing, and labor cost management.
• Analyze operational data to identify trends and suggest improvements to enhance guest experience and cost efficiency.
Communication and Culture:
• Communicate clearly and professionally in verbal, written, and digital formats.
• Promote Shamin’s TOP values (Team Up, Own It, Passionately Serve) and foster a culture of collaboration and inclusion.
• Encourage open communication, feedback sharing, and resolution of internal concerns.
• Recognize exceptional performance and address underperformance constructively and professionally.
Knowledge, Skills, Abilities, and Competencies
Education & Experience:
• High school diploma or GED required with at least 4 years of food and beverage or hospitality leadership experience.
OR
• Associate’s degree in Hospitality, Food Service Management, Business Administration, or a related field with at least 2 years of food and beverage leadership experience.
Required Competencies:
• Proven leadership in food and beverage operations within a hotel or upscale restaurant environment.
• In-depth knowledge of service etiquette, food and beverage product knowledge, and hospitality technology systems.
• Strong interpersonal, organizational, and time management skills.
• Ability to work under pressure in a fast-paced, guest-centric environment.
• Fluent in English (spoken and written); bilingual preferred but not required.
• Ability to work evenings, weekends, and holidays based on operational needs.
TOP Requirements
Additional Requirements:
This position may require additional work hours including evening, weekend, or holiday hours.
The demands described here are representative of those that must be met by an employee to successfully perform the essential functions of the job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions.
This job description is a general representation of the duties and responsibilities commonly found for this type of position. Additional duties may be required. As this job is all encompassing ad hoc requests will be requested.
I have read and understand the job description as stated above and accept that any of the tasks may be modified or changed within reason. I accept responsibility for knowing the modifications and/or changes in this job description once it has been communicated to me. I can perform the essential functions of this job as listed above, with or without reasonable accommodations.
I understand that this position is EXEMPT from overtime and I may sometimes be expected to work more than 40 hours a week. I understand that any changes to my schedule must be approved in advance by my supervisor.
I understand that any potential breach in confidentiality including but not limited to Shamin’s proprietary data will result in immediate termination. I agree to abide by all applicable state and federal laws and regulations and Shamin corporate and hotel policies.