Q Casino + Resort
The Key Hotel – A Tapestry Collection by Hilton Hotels
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
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Staff Management
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Hire, train, and supervise restaurant staff: restaurant supervisor, servers, host/hostesses, back waiters, bartenders, and food runners.
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Create and manage staff schedules to ensure adequate coverage based on business needs.
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Conduct pre-shift meetings with front-of-house team members and engage the team to meet daily, weekly, monthly, and long-term goals.
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Maintain a friendly and professional rapport with team members and guests.
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Train staff to use Agilysys POS.
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Ensures staff paperwork is complete.
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Conduct performance evaluations and provide feedback to improve service quality.
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Foster a positive work environment and promote teamwork.
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Promotes F.O.R.T. Core Values.
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Operations Management
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Open, manage, and close venue.
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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.
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Ensure the restaurant and its furnishings are clean, well-maintained, and guest-ready before each service.
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Maintain cleanliness, organization, and proper storage practices in all restaurant and storage areas, adhering to health and safety standards.
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Collaborate with the Chef de Cuisine to meet and exceed guest expectations through seamless service and culinary excellence.
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Develop a staff training program.
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Assist with responsibilities of DVM Boards and KPI’s.
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Customer Service
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Ensure guest satisfaction through table touches and active management of guest service surveys.
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Ensure customer service standards are met.
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Other
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Understanding of banquet functions and banquet standards of service.
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Assist in other areas of F&B as needed and required.
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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
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Strong leadership and management abilities.
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Excellent communication and interpersonal skills.
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Organized and skilled and multi-tasking.
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Customer service oriented and problem-solving skills.
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Knowledge of food safety regulations and best practices.
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Team player with a positive attitude and willingness to assist where and whenever needed.
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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
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Loud noise levels (kitchen equipment)
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EQUIPMENT AND TOOLS
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General office equipment including, but not limited to:
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POS/printers/touchscreens
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Computer
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Copy machine
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Coffee machines
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Calculator
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Cash register and credit card machine
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Phones
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Other: Wrenches, Hand carts CO2 Cylinders
