Restaurant Manager

• Manages restaurant staffing levels to ensure optimal performance and guest satisfaction
• Acts as the primary leader in the restaurant and represents the Director of Outlets and/or Director of Food & Beverage in their absence
• Ensures compliance with departmental and hotel policies, procedures, and service standards
• Oversees all aspects of restaurant operations, including labor management, service supervision, and inventory control
• Leads by example on the restaurant floor, ensuring consistent delivery of high-quality food and service
• Engages with guests regularly to ensure satisfaction and address any concerns promptly
• Prepares requisitions and monitors operational costs to stay within budgetary guidelines
• Reviews payroll reports and adjusts staffing levels based on business volume
• Coordinates with the Culinary leadership team to communicate special requests, VIPs, and large party reservations
• Recruits, trains, evaluates, and develops restaurant staff in accordance with hotel standards
• Implements and monitors training programs, including new hire onboarding and ongoing service excellence initiatives
• Conducts performance evaluations and provides coaching and development opportunities for team members
• Attends hotel and departmental meetings to stay informed and maintain effective communication across departments
• Assesses guest feedback and market trends to recommend improvements in service, menu offerings, and operations
• Maintains a visible presence during peak service periods, ensuring smooth coordination between front-of-house and back-of-house teams
• Performs other duties as assigned to support restaurant and hotel operations

• Promotes a culture of teamwork and collaboration
• Communicates issues or concerns promptly to appropriate leadership
• Maintains a professional, friendly, and helpful demeanor with guests and colleagues
• Participates in required training and development sessions
• Ensures cleanliness and proper maintenance of equipment and work areas
• Follows emergency procedures and safety protocols
• Adheres to hotel policies, standards, and grooming guidelines
• Supports sustainability initiatives, including recycling and waste reduction
• Stays informed about hotel updates, promotions, and events
• Greets guests by name and ensures a warm, personalized experience

• Associate degree or higher in Hospitality or Restaurant Management, or equivalent professional experience
• Minimum of two years of management experience in a high-quality restaurant or luxury hotel food service operation. Leadership experience in a steakhouse concept preferred.
• Food Service Manager certification or ability to obtain certification as required by local regulations
• Strong leadership, organizational, and communication skills
• Proven ability to manage operations efficiently while maintaining high guest satisfaction
• Flexibility to work weekends, holidays, and varied shifts
• Commitment to delivering friendly, sincere, and professional service

Loews Hotels