Restaurant Manager

Become Part of the TPG Hotels, Resorts & Marina Team……

TPG Hotels, Resorts & Marina’s is widely recognized as one of the nation’s premier hotel management companies. We are a national operator of hospitality assets across the entire chain scale, from focused-service hotels and lifestyle/resort properties to upper upscale luxury hotels and nautically based hospitality assets. Whether an investment partner or straight third-party operator, we are always operating on behalf of capital partners, and our role as entrusted stewards is to deliver top performance for our guests, investors and to fulfill the brand promise. Joining the Team gives you a rewarding career opportunity with a nationally ranked hospitality management company that focuses on customer satisfaction and personal growth. We pride ourselves in continually seeking motivated team members who believe guest service is the top priority.

The Doubletree BWI is looking to add a dynamic individual to join its Food and Beverage team as Restaurant Manager. Candidates need to bring energy and enthusiasm to work with a great team. Focus will be on the Edens Landing, our full service restaurant, but training and opportunities will present themselves in our banquet operations.

Job Summary

The Restaurant Manager at [Hotel Name] is responsible for overseeing all aspects of restaurant operations to ensure an exceptional dining experience for guests. This includes managing staff, ensuring high standards of food quality and service, controlling costs, and maintaining a welcoming and efficient restaurant environment.

Key Responsibilities

• **Operational Management:**
• Oversee daily operations of the restaurant, including opening and closing procedures.
• Ensure compliance with health and safety regulations.
• Monitor and maintain inventory levels, placing orders as necessary.
• **Staff Management:**
• Recruit, train, and supervise restaurant staff, including servers, hosts, and kitchen staff.
• Create and manage staff schedules, ensuring adequate coverage during peak times.
• Conduct performance evaluations and provide ongoing feedback and training to staff.
• **Customer Service:**
• Ensure a high level of customer satisfaction by addressing guest inquiries, concerns, and complaints promptly and professionally.
• Monitor guest feedback and implement improvements to enhance the dining experience.
• **Financial Management:**
• Develop and manage the restaurant budget, including forecasting sales and expenses.
• Monitor financial performance and implement strategies to achieve revenue and profit goals.
• Analyze sales data and implement cost control measures.
• **Menu Development:**
• Collaborate with the head chef to design and update the menu, ensuring a diverse and appealing selection of dishes.
• Monitor food quality and presentation to maintain high standards.
• Stay informed about industry trends and incorporate new ideas into the menu.
• **Marketing and Promotion:**
• Develop and implement marketing strategies to attract customers and increase sales.
• Coordinate with the marketing team to promote special events, seasonal menus, and other promotions.
• Build relationships with local businesses and organizations to generate business.
• **Facility Management:**
• Ensure the restaurant is clean, well-maintained, and visually appealing.
• Oversee maintenance and repairs of restaurant equipment and facilities.
• Ensure compliance with hotel policies and procedures.
  
  

Qualifications

• **Education:** Bachelor’s degree in Hospitality Management, Business Administration, or a related field preferred.
• **Experience:** Minimum of 3-5 years of experience in restaurant management, preferably in a hotel environment.
• **Skills:**
• Strong leadership and team management skills.
• Excellent communication and interpersonal abilities.
• Proven financial acumen with experience in budgeting and cost control.
• Ability to work under pressure and handle multiple tasks.
• Proficiency in restaurant management software and Microsoft Office Suite.
  
  

Physical Requirements

• Ability to stand and walk for extended periods.
• Capability to lift and carry items up to 25 pounds.
• Ability to work in a fast-paced environment.
  
  

Work Schedule

• Must be available to work a flexible schedule, including evenings, weekends, and holidays.
• Shifts may vary based on business needs.
  
  

EEO/VET/DISABLED