Restaurant Manager

The Restaurant Manager is responsible for the day-to-day operation of an assigned food and beverage outlet, ensuring proper training, supervision, and development of all outlet personnel. This role delivers prompt, courteous service in accordance with Omni Food and Beverage standards and company policies and procedures, working closely with the Director of Food and Beverage to uphold the highest levels of quality, cleanliness, and guest satisfaction from the resort’s pre-opening phase onward.

Essential Functions


Oversee daily operations of the assigned restaurant outlet, assisting with the overall management and supervision of the department.
Supervise and coordinate the assigned shift, ensuring smooth and efficient service.
Assist in the overall supervision of the department as outlined in the Director of Food and Beverage’s objectives.
Complete environmental and cleanliness checklists for the dining room prior to and during service.
Spot-check liquor pars and inventory to ensure accuracy and compliance.
Place daily supply orders to maintain adequate inventory levels.
Conduct pre-meal meetings to communicate daily specials, service standards, and guest information to the team.
Follow up on established training steps to ensure consistent execution across the team.
Handle guest comments and complaints promptly and professionally, ensuring guest satisfaction.
Remain visible on the floor during peak hours to support the team and guests.
Communicate directly with guests and gather feedback to drive continuous improvement.
Observe, coach, and correct staff service techniques in real time.
Monitor each guest experience to ensure consistency with Omni service standards.
Examine food preparation and beverage presentation for quality and consistency.
Assist the Director of Food and Beverage with scheduling, completing weekly payroll, and forecasting on a weekly and monthly basis.
Participate in the interviewing and selection of new employees.
Prepare maintenance requests and follow up on their completion.
Monitor food and liquor requisitions as well as food waste to control costs.
Check bar controls daily, including shot glass use, red-lining, and fully empty bottles.
Maintain familiarity with and strict adherence to all applicable liquor liability laws.
Understand emergency procedures and work proactively to prevent accidents.




Minimum Requirements


2 years of experience in a Food and Beverage Supervisory or Management role preferred.
Must have the ability to manage deadlines effectively.
Understanding of Food and Beverage financials, including cost and par controls, is preferred.
Must be able to work nights, weekends, and holidays.
Must have strong attention to detail as well as strong customer service skills.
Must be able to work a flexible schedule, including weekends and holidays.