Restaurant Manager

Restaurant Manager at Dave's Place

The Restaurant Manager oversees all restaurant, beverage/bar, and catering operations within the hotel, ensuring a seamless guest experience while maintaining high standards of service, food and beverage quality, event execution, compliance, and profitability. This position is responsible for leading, training, and motivating staff; managing budgets, labor, inventories, and operating controls; and upholding hotel brand standards. The Restaurant Manager collaborates closely with the culinary, hotel, sales, banquet/catering, and front-of-house teams to drive guest satisfaction, event success, revenue growth, and operational performance.

Essential Duties and Responsibilities:

• Operations & Guest Experience
  • Manage daily restaurant operations, including opening, closing, shift management, dining room flow, and service standards.
  • Ensure consistent delivery of exceptional guest service in alignment with hotel and restaurant standards.
  • Monitor guest satisfaction, address service concerns promptly, and oversee appropriate service recovery.
  • Collaborate with the Executive Chef and culinary team to ensure menu quality, order accuracy, presentation, and timely food service.
  • Coordinate with hotel departments for group dining, VIP experiences, room service, and other food-and-beverage needs.
• Team Leadership & Training
  • Recruit, hire, train, schedule, coach, and evaluate front-of-house staff, including servers, hosts, bartenders, banquet/catering staff, and other assigned associates.
  • Develop team members through ongoing coaching, performance evaluations, cross-training, and recognition programs.
  • Foster a positive, professional work environment focused on teamwork, accountability, and guest satisfaction.
  • Maintain effective communication between front-of-house, culinary, catering/banquet, bar, and hotel teams.
  • Ensure required training, certifications, and departmental procedures are completed and maintained timely.
• Catering & Events
  • Oversee catering and food-and-beverage event operations from planning through execution, including meetings, private events, group functions, and special occasions.
  • Partner with hotel sales, culinary, and operations teams to develop event menus, service plans, staffing requirements, timelines, room setups, and guest-specific requirements.
  • Review event orders and function details for accuracy and ensure all departments are prepared to execute the event as contracted.
  • Coordinate event staffing, setup, service, breakdown, billing support, and post-event follow-up while maintaining service and profitability standards.
  • Identify opportunities to grow catering revenue, repeat business, and local event partnerships.
• Beverage / Bar Operations
  • Oversee daily bar and beverage operations, including service standards, staffing, opening/closing procedures, cash controls, and guest experience.
  • Manage beverage purchasing, receiving, storage, inventory, product rotation, and controls to minimize waste, variance, and loss.
  • Monitor beverage pricing, beverage cost, pour cost, sales mix, and promotional opportunities to support revenue and profitability goals.
  • Ensure bartenders and service staff follow established alcohol-service procedures and all applicable licensing, age-verification, and responsible beverage service requirements.
  • Collaborate with culinary and hotel leadership on beverage menus, seasonal offerings, events, and food-and-beverage pairings.
• Financial & Inventory Management
  • Oversee labor costs, restaurant and bar sales, catering revenue, and expense reports to meet departmental budget and profitability goals.
  • Manage daily cash handling, POS operations, deposits, discounts, voids, comps, and other financial controls with accuracy and accountability.
  • Control food, beverage, operating-supply, and event inventories, including ordering, receiving, storage, counts, and usage tracking.
  • Monitor cost of goods, labor productivity, waste, inventory variance, and other operating metrics and implement corrective action when needed.
  • Identify opportunities to increase restaurant, bar, and catering revenue while controlling operational costs.
• Compliance & Safety
  • Ensure compliance with all applicable…