Restaurant Manager – Hospitality

The Summit Hotel is looking for a Restaurant Manager to lead the day-to-day operations of our three onsite food and beverage concepts:

The Market – Full-service breakfast

Brew & Barrel – Coffee, breakfast and grab-and-go

Overlook Kitchen + Bar – Full-service restaurant and bar

This is a hands-on management role for someone who has restaurant leadership experience and is ready to take ownership of a multi-outlet operation. You know how to lead a team, keep service running smoothly, manage labor and costs, and create an experience that keeps guests coming back.

Hotel experience is a plus, but it isn't required. We're much more interested in finding someone with strong restaurant instincts, a good understanding of the business, and the ability to lead people well.

As Restaurant Manager, you'll oversee the daily operation and performance of all three outlets, working closely with our culinary team and hotel leadership. You'll lead the front-of-house team, manage staffing and scheduling, maintain service standards, monitor costs and help shape the overall guest experience. You'll have the autonomy to make decisions and improve the operation, while still being part of a larger hotel leadership team.

This isn't a management-from-the-office position. We're looking for someone who likes being part of the action, coaching the team, connecting with guests, solving problems and making sure the operation is set up for success.

• Lead the daily operations of The Market, Brew & Barrel, and Overlook Kitchen + Bar.
• Hire, train, coach and develop front-of-house associates and supervisors.
• Build schedules around business levels while effectively managing labor.
• Set the tone for service, hospitality, cleanliness and overall guest experience.
• Stay visible and engaged on the floor, especially during peak service periods.
• Partner with the culinary team to keep front- and back-of-house operations running smoothly.
• Manage opening, closing, cash-handling and daily operating procedures.
• Oversee inventory, ordering, product usage and waste.
• Monitor food, beverage and labor costs and identify opportunities to improve performance.
• Use sales, labor and guest feedback to make informed operational decisions.
• Help bring promotions, seasonal menus, special events and hotel programming to life within the outlets.
• Collaborate with hotel leadership and departments across the property.
• Serve as Manager on Duty when scheduled.

You don't need decades of hotel experience to be successful in this role. You do need experience leading people and running restaurant operations.

Our ideal candidate has:

• Restaurant or food and beverage management experience.
• Experience supervising, coaching and scheduling a front-of-house team.
• A solid understanding of full-service restaurant operations, labor management, inventory and cost controls.
• Strong hospitality instincts and a genuine interest in creating a great guest experience.
• The confidence to make decisions, solve problems and hold a team accountable.
• Strong communication and organizational skills.
• Experience with POS, scheduling and inventory systems and comfort working with basic operating and financial reports.
• Working knowledge of food safety, sanitation and responsible alcohol service.
• The flexibility to work where the business needs leadership, including a mix of mornings, evenings, weekends and holidays.
• Hotel experience is welcome, but restaurant leadership experience matters more.

This is an active leadership role. The Restaurant Manager should be comfortable spending significant time on the floor, standing and walking throughout shifts, and occasionally lifting, pushing, pulling, bending or moving items needed to support restaurant operations.