Restaurant Manager​/St. Louis Airport

Description

• Manage daily operations of the food and beverage outlets, including the restaurant, bar, room service, and club lounge.
• Hire, train, and supervise front‑of‑house staff, including servers, bartenders, and baristas.
• Ensure exceptional guest service standards are met or exceeded.
• Monitor inventory levels and place orders for beverage and supplies as needed.
• Manage budgets, control costs, and analyze financial reports to maximize profitability.
• Enforce health, safety, and sanitation regulations.
• Develop promotional strategies and events to increase sales and customer engagement.
• Handle guest concerns or complaints with professionalism and care.
• Maintain a clean, organized, and welcoming dining environment.
• Increase the level of guest satisfaction by delivering an exceptional product through employee development.

• 3+ years of experience supervising in food and beverage or hospitality leadership.
• Strong knowledge of restaurant operations, bar service, and customer service best practices.
• Leadership skills with the ability to motivate and manage a team.
• Must be available for weekends, holidays, and PM shifts.
• Excellent communication and problem‑solving abilities.
• Familiarity with point‑of‑sale systems & scheduling software.
• Certifications in food safety and responsible alcohol service (e.g., Serv Safe, TIPS) preferred.
• Must have comprehensive knowledge of the English language to effectively communicate with guests, associates, and vendors.
• Ability to follow and hold others accountable to all Step Stone and hotel policies and procedures.