Restaurant Manager

In the heart of Knox Street, a bold new way of life is taking shape. A revolutionary destination that will transform Dallas forever,
The Knox, Auberge Collection will debut in 2026 as the city’s most captivating new address, a tapestry of bold design envisioned by the internationally acclaimed Martin Brudnizki Design Studio. The hotel offers 140 artfully imagined guest rooms and suites, each layered with texture, glamour, and character. Guests drift between four distinctive dining and drinking venues, from an all-day salon and terrace to the magnetic hum of a hidden cocktail lounge and lively pool garden.

A collection of beautifully appointed event spaces each designed for intimate gatherings and grand celebrations alike— offers an elegant backdrop to host the city’s most memorable moments. The hotel will introduce a signature Wellbeing by Auberge concept, where skin-health rituals meet cutting-edge therapies in a convivial yet serene setting.

The Restaurant Manager is a leadership role on a team responsible for the daily performance of hotel outlets. Reporting to the Director of Restaurants, this leader builds a polished service culture and delivers distinctive dining experiences while driving team development, guest satisfaction, operational standards, and financial performance.

• Direct service periods with a visible floor presence, ensuring warm, polished, and attentive hospitality.
• Recruit, train, schedule, coach, and evaluate team members while developing emerging leaders.
• Set daily priorities through pre-shift meetings and ensure the team is prepared regarding menus, ingredients, wine, spirits, promotions, and guest preferences.
• Own standards for service, presentation, cleanliness, ambiance, outlet readiness, and operating procedures.
• Build meaningful guest relationships, anticipate preferences, and resolve concerns promptly and discreetly.
• Partner with Culinary, Stewarding, Finance, Banquets, Talent & Culture, and other departments to deliver seamless operations.
• Manage scheduling, payroll, labor productivity, inventories, purchasing, cost controls, revenue opportunities, and profitability with the Director of Restaurants.
• Ensure compliance with food safety, responsible alcohol service, sanitation, cash-handling, and workplace safety requirements.

• Progressive Food & Beverage leadership experience is required, preferably within a luxury hotel, resort, private club, or high-end restaurant.
• Minimum of five years of restaurant or hotel Food & Beverage experience, including two years in a leadership role, strongly preferred.
• Pre-opening or hotel-opening experience is highly desirable.
• Strong knowledge of elevated service, wine and spirits, labor management, budgeting, inventory controls, cost management, and guest recovery.
• Proven ability to develop talent, hold teams accountable, and foster a service-focused culture.
• Exceptional communication, organization, decision-making, and problem-solving skills.
• Bachelor's degree in Hospitality Management, Business Administration, or a related field preferred; equivalent experience will be considered.
• Food safety and responsible alcohol service certifications are required or must be obtained within the property's established timeframe.

Auberge Collection is a portfolio of extraordinary hotels, resorts, residences and private clubs. While each property is unique, all share a crafted approach to luxury and bring the soul of the locale to life through captivating design, exceptional cuisine, innovative wellbeing, and gracious yet unobtrusive service. With 30 one-of-a-kind hotels, resorts, and residences, Auberge invites guests to create unforgettable stories in some of the world’s most desirable…