What are the responsibilities and job description for the Restaurant Manager position at Hotel El Roblar?
Partner with the F&B management team to oversee front-of-house operations.
Set and uphold service standards, ensuring every guest touchpoint is intentional and elevated.
Act as a leader on the floor, building rapport with guests and supporting the team dynamically.
Oversee scheduling, training, and team development, ensuring a high-performing and engaged staff.
Support financial oversight, including labor management, inventory, and P&L understanding.
Drive a positive, high-energy culture centered around hospitality and team growth.
Maintain a “high-touch” presence behind the bar and on the floor, engaging with guests and seeking opportunities to develop regulars and return guests.
Assist in managing all aspects of food & beverage operations as needed throughout the property
Ensure both you and your team are always current with mandatory trainings.
Monitor and develop employee performance to include, but not limited to, providing training, supervision, scheduling, evaluations, coaching and counseling, and disciplinary action.
Additional duties as assigned by the General Manager and Director of Food & Beverage.
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