What are the responsibilities and job description for the Restaurant Manager position at Hotel Ella?
Hotel Ella is seeking an experienced and service-driven Restaurant Manager to oversee the daily operation of the restaurant and room service program. This leadership role is responsible for ensuring a safe, efficient, and guest-focused operation while supporting profitability, service excellence, and team development. Reporting to the F&B Director, the Restaurant Manager leads front-of-house staff, supports training and accountability, and works closely with culinary leadership to ensure smooth execution of service, menu delivery, and guest satisfaction.
The ideal candidate is a hands-on leader who can balance hospitality, operational discipline, and financial performance. This person will supervise service staff, prepare schedules based on forecasted business levels, support daily restaurant and room service operations, and step into any service role when needed to support the team. They will also help create promotions and programs that drive restaurant traffic, monitor service standards, respond to guest feedback directly, and ensure the outlet consistently reflects the quality and atmosphere expected at Hotel Ella.
This role is also responsible for managing key business functions including labor productivity, payroll oversight, cash handling compliance, supply purchasing coordination, inventory levels, and cost controls. The Restaurant Manager will partner with the F&B Director and kitchen leadership to minimize waste, reduce breakage, manage comps appropriately, and maintain strong departmental financial performance. Participation in budgeting, tracking performance goals, and maintaining accurate employee documentation are also important parts of the position.
From a leadership standpoint, the Restaurant Manager is expected to coach, mentor, and motivate the team while maintaining a positive, accountable, and high-performing work environment. This includes interviewing, training, orienting, and developing team members, reviewing time and attendance, supporting payroll accuracy, maintaining performance records, and addressing employee concerns professionally and promptly. The role may also assume hotel managerial responsibilities in the absence of the General Manager and must be comfortable using technology and adapting to operational change.
Safety and compliance are critical parts of this position. The Restaurant Manager is responsible for maintaining health and safety standards in accordance with company, state, and federal requirements, providing department-specific safety training, promoting safe work practices, and taking action to resolve safety concerns. This role also ensures cleanliness, organization, and presentation standards are upheld throughout the restaurant and room service operation at all times.
Qualified candidates should have at least three years of related hospitality or restaurant experience, with previous supervisory or management experience preferred. A college degree is preferred, though equivalent professional experience will be considered. ServSafe certification and TABC certification are required. Candidates should also have strong communication, leadership, organization, problem-solving, and computer skills, along with the ability to work a flexible schedule including nights, weekends, and holidays.
The ideal candidate is a hands-on leader who can balance hospitality, operational discipline, and financial performance. This person will supervise service staff, prepare schedules based on forecasted business levels, support daily restaurant and room service operations, and step into any service role when needed to support the team. They will also help create promotions and programs that drive restaurant traffic, monitor service standards, respond to guest feedback directly, and ensure the outlet consistently reflects the quality and atmosphere expected at Hotel Ella.
This role is also responsible for managing key business functions including labor productivity, payroll oversight, cash handling compliance, supply purchasing coordination, inventory levels, and cost controls. The Restaurant Manager will partner with the F&B Director and kitchen leadership to minimize waste, reduce breakage, manage comps appropriately, and maintain strong departmental financial performance. Participation in budgeting, tracking performance goals, and maintaining accurate employee documentation are also important parts of the position.
From a leadership standpoint, the Restaurant Manager is expected to coach, mentor, and motivate the team while maintaining a positive, accountable, and high-performing work environment. This includes interviewing, training, orienting, and developing team members, reviewing time and attendance, supporting payroll accuracy, maintaining performance records, and addressing employee concerns professionally and promptly. The role may also assume hotel managerial responsibilities in the absence of the General Manager and must be comfortable using technology and adapting to operational change.
Safety and compliance are critical parts of this position. The Restaurant Manager is responsible for maintaining health and safety standards in accordance with company, state, and federal requirements, providing department-specific safety training, promoting safe work practices, and taking action to resolve safety concerns. This role also ensures cleanliness, organization, and presentation standards are upheld throughout the restaurant and room service operation at all times.
Qualified candidates should have at least three years of related hospitality or restaurant experience, with previous supervisory or management experience preferred. A college degree is preferred, though equivalent professional experience will be considered. ServSafe certification and TABC certification are required. Candidates should also have strong communication, leadership, organization, problem-solving, and computer skills, along with the ability to work a flexible schedule including nights, weekends, and holidays.