Restaurant Manager

Q CASINO RESORT
THE KEY HOTEL
HILTON GARDEN INN DUBUQUE

Restaurant Manager
  

BASIC FUNCTION

The Restaurant Manager oversees all front-of-house operations for our new restaurant on top of The Key Hotel, ensuring exceptional guest experiences through strong leadership and operational excellence. Reporting to the F&B Director, this role manages a team of supervisors, servers, host/hostesses, back waiters, bartenders, and food runners. Responsibilities include staff hiring, training, and development, scheduling, and performance evaluations. The Restaurant Manager ensures seamless daily operations, including maintaining a clean and organized venue, managing the Agilysys POS system, and collaborating with culinary leadership to meet and exceed guest expectations.

ORGANIZATIONAL RELATIONSHIPS

Reports to:            F&B Director
Supervises:            Restaurant Supervisors, Servers, Host/Hostesses, Back Waiters, Bartenders, Food Runners

SPECIFIC DUTIES AND RESPONSIBILITIES

• Staff Management
• Hire, train, and supervise restaurant staff: restaurant supervisor, servers, host/hostesses, back waiters, bartenders, and food runners.  
• Create and manage staff schedules to ensure adequate coverage based on business needs.
• Conduct pre-shift meetings with front-of-house team members and engage the team to meet daily, weekly, monthly, and long-term goals.
• Maintain a friendly and professional rapport with team members and guests.
• Train staff to use Agilysys POS.
• Ensures staff paperwork is complete.
• Conduct performance evaluations and provide feedback to improve service quality.
• Foster a positive work environment and promote teamwork.
• Promotes F.O.R.T. Core Values.
• Operations Management
• Open, manage, and close venue.
• Thorough understanding of Agilysys POS, with the ability to manage the system's day-to-day operations, including adding and removing menu items, updating pricing, troubleshooting issues, and generating reports to support operational efficiency.
• Ensure the restaurant and its furnishings are clean, well-maintained, and guest-ready before each service.
• Maintain cleanliness, organization, and proper storage practices in all restaurant and storage areas, adhering to health and safety standards.
• Collaborate with the Chef de Cuisine to meet and exceed guest expectations through seamless service and culinary excellence.
• Develop a staff training program.
• Assist with responsibilities of DVM Boards and KPI’s.
• Customer Service
• Ensure guest satisfaction through table touches and active management of guest service surveys.
• Ensure customer service standards are met.
• Other
• Understanding of banquet functions and banquet standards of service.
• Assist in other areas of F&B as needed and required.
• Other tasks as assigned.

EDUCATION, TRAINING AND EXPERIENCE

Minimum of 3-5 years of management experience in a high-end steakhouse or fine-dining establishment preferred.
Demonstrated success in leading and inspiring teams to deliver exceptional customer service, resulting in enhanced guest satisfaction.

STANDARDS OF PERFORMANCE

• Strong leadership and management abilities.
• Excellent communication and interpersonal skills.
• Organized and skilled and multi-tasking.
• Customer service oriented and problem-solving skills.
• Knowledge of food safety regulations and best practices.
• Team player with a positive attitude and willingness to assist where and whenever needed.
• Ability to obtain ServSafe certification is required and sponsored by the employer.

MENTAL AND PHYSICAL REQUIREMENTS

• Heavy work, ability to move up to 100 lbs.
• Standing and walking for long periods of time.

WORKING ENVIRONMENT AND CONDITIONS

• Loud noise levels (kitchen equipment)
• EQUIPMENT AND TOOLS
• General office equipment including, but not limited to:
• POS/printers/touchscreens
• Computer
• Copy machine
• Coffee machines
• Calculator
• Cash register and credit card machine
• Phones
• Other: Wrenches, Hand carts CO2 Cylinders