posted August 1, 2025

Restaurant Manager

Compensation: $60,000 per year

Job Description

Job Description

Restaurant Manager - MGRRESTN 

Department: Food & Beverage  

Reports To: Director of F&B 

Northwood Overview 

An enterprising organization managing hospitality assets that deliver unique, carefully curated guest experiences. We understand that our people are the hallmark of our success, managing and operating a portfolio of leading hotel assets ranging from select service to lifestyle independent hotels. Our people are the most important assets. We are committed to developing talent and building high performance leadership teams. We understand that the sum of our collective talents and efforts helps us achieve greater results and thrive.  

Job Overview:  

The Restaurant Manager oversees the daily operations of the restaurant. The ideal candidate will be a passionate hospitality professional with a proven track record of success in managing restaurant teams, delivering exceptional customer experiences, and driving revenue. 

Responsibilities: 

• Operations Management:  

• Oversee all aspects of restaurant operations, including staffing, scheduling, training, and performance management. 

• Ensure adherence to all food safety, sanitation, and health regulations. 

• Maintain a clean, safe, and organized restaurant environment. 

• Monitor and control food and beverage costs. 

• Manage inventory and purchasing. 

• Customer Service:  

• Deliver exceptional customer service, ensuring guest satisfaction. 

• Handle guest complaints and resolve issues promptly and professionally. 

• Build and maintain strong relationships with guests. 

• Team Leadership:  

• Recruit, hire, and train restaurant staff. 

• Motivate and inspire the team to achieve high performance. 

• Foster a positive and collaborative work environment. 

• Conduct regular performance reviews and provide feedback. 

• Financial Performance:

• Analyze financial reports to identify areas for improvement. 

• Develop and implement strategies to increase revenue and profitability. 

• Manage labor costs and control expenses. 

• Menu Development:  

• Assist in menu planning and development. 

• Ensure food quality and presentation standards are met. 

• Event Planning:  

• Coordinate and execute private dining events, banquets, and special occasions. 

Qualifications: 

• Proven experience as a Restaurant Manager or similar role in a high-volume restaurant. 

• Strong leadership and management skills. 

• Excellent communication and interpersonal skills. 

• Knowledge of food and beverage operations, including menu development, cost control, and inventory management. 

• Proficiency in POS systems and restaurant management software. 

• Ability to work flexible hours, including weekends and holidays. 

• Passion for the hospitality industry and a commitment to providing exceptional guest experiences. 

Perks & Benefits: 

• Medical, Dental, Vision  

• Hotel Discounts  

• Paid Time Off  

• Employee Assistance program 

This job description is not designed to cover or contain a comprehensive listing of activities, duties or responsibilities that are required of the team member. Duties, responsibilities and activities may change or be added at any time with or without notice. 

EEO and ADA Statements

The Ballantyne is an Equal Opportunity Employer, committed to maintaining a diverse workforce and inclusive culture. Reasonable accommodations may be made to enable qualified individuals with disabilities to perform the essential functions of the job.