Restaurant Manager - Stonebreaker Hotel; Markham Hill

Restaurant Manager - Stonebreaker Hotel (Markham Hill)

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Job Description

Join Our Team at The Stonebreaker Hotel! We are seeking a dynamic and driven Restaurant Manager to lead operations at our signature restaurant and bar located within The Stonebreaker Hotel. As a proud member of Hay Creek Hotels, you'll embody our distinctive Host Philosophy, which empowers every team member to exceed expectations and create memorable guest experiences.

• Lead the front‑of‑house team through effective onboarding, training, development, and ongoing motivation, ensuring high performance and alignment with service standards.
• Create and manage efficient, cost‑effective staff schedules based on business forecasts and departmental budgets.
• Oversee inventory control, ordering, and proper product storage to ensure smooth day‑to‑day operations.
• Conduct daily pre‑shift meetings to review service priorities, VIP guests, specials, and guest feedback.
• Develop and execute on‑site sales and marketing initiatives to enhance guest engagement and maximize revenue.
• Engage with guests regularly to ensure satisfaction and resolve any concerns promptly and professionally.
• Expedite food service during high‑volume periods to maintain exceptional service flow and timing.
• Ensure adherence to all food safety regulations and allergy protocols; support the team during peak service times.
• Partner with the Food & Beverage Director to achieve operational goals, maintain labor efficiency, and successfully execute private events.
• Maintain accurate POS data including pricing, menus, specials, and inventory.
• Conduct performance evaluations and manage team accountability, including administering progressive discipline as needed.

• Oversee daily front‑of‑house operations to ensure smooth, efficient, and guest‑focused service throughout all meal periods.
• Greet and interact with guests in a professional and warm manner, fostering a welcoming environment consistent with Hay Creek Hotels' Host Philosophy.
• Supervise team members in greeting, seating, taking orders, and serving guests in accordance with company service standards.
• Lead and manage liquor, beer, and wine inventory – ensuring accurate counts and timely ordering. Communicate needs to the F&B Director or appropriate vendors.
• Assist in the development and training of staff on beverage offerings, including wine pairings and cocktail knowledge.
• Ensure compliance with all alcohol service regulations, maintaining proper certifications for yourself and all team members.
• Set up temporary or banquet bar service as needed, including prep of garnishes, mixes, and supplies.
• Monitor adherence to portioning and recipe standards to maintain consistency and profitability.
• Resolve guest complaints or issues promptly and with a service recovery mindset.
• Guide team performance under pressure during peak service times, ensuring calm, organized, and professional operations.
• Maintain cleanliness, organization, and safety standards in all front‑of‑house areas.
• Train staff on upselling and suggestive selling techniques to enhance guest experience and improve check averages.
• Process payments, oversee cash handling, and ensure accuracy in POS transactions and reporting.
• Complete administrative responsibilities including scheduling, timekeeping, staff coaching, and reporting.
• Support the F&B Director in managing labor and operating costs in line with budgeted goals.
• Perform other management duties as assigned to support restaurant success.

• High School diploma or equivalent required; hospitality or culinary education a plus.
• Minimum 2 years' experience in a supervisory or management role in a high‑volume or fine dining restaurant.
• Strong working knowledge of Point of Sale systems (preferably Toast, Micros, or similar).
• Alcohol service certification preferred (or willingness to obtain upon hire).
• Proven ability to lead teams with a positive, service‑driven approach.
• Excellent communication, organizational, and conflict resolution skills.
• Flexible availability including mornings, evenings, weekends, holidays, and special events.