Restaurant Manager

RESTAURANT MANAGER

Reports To Director of Food & Beverage FLSA Status Exempt

Department Food & Beverage Location Ontario Airport Hotel & Conference Center (soon to be Hyatt Regency Ontario)

Salary Range $70,000 - $75,000 Effective Date 08/24/2026

Position Summary The Restaurant Manager is responsible for directing and overseeing all aspects of restaurant operations within a luxury hotel environment. This position ensures the delivery of exceptional guest experiences through outstanding service, operational excellence, team development, and financial performance. The Restaurant Manager leads front-of-house operations, maintains the highest standards of hospitality and presentation, and collaborates closely with culinary, banquet, and hotel leadership teams to create memorable dining experiences that reflect the hotel’s luxury brand standards. Essential Duties and Responsibilities Guest Experience & Service Excellence Deliver exceptional guest service by ensuring a warm, personalized, and memorable dining experience for every guest. Maintain and enforce luxury hospitality standards, ensuring consistency in service delivery, professionalism, and guest engagement. Proactively interact with guests to anticipate needs, resolve concerns, and cultivate guest loyalty and satisfaction. Monitor guest feedback, online reviews, and guest satisfaction scores, implementing action plans to continuously improve performance. Ensure all dining areas are maintained to the highest standards of cleanliness, presentation, ambiance, and comfort. Operations Management Direct daily restaurant operations, including dining room service, lounge service, private dining, and special events as assigned. Ensure compliance with all hotel, company, and departmental policies, procedures, and service standards. Manage reservations, seating strategies, and table turns to maximize guest satisfaction and revenue opportunities. Collaborate with culinary leadership to execute menu launches, seasonal offerings, wine programs, and promotional events. Monitor operational efficiency and adjust staffing, service flows, and procedures to enhance productivity and guest service. Leadership & Team Development Recruit, interview, hire, train, coach, and develop restaurant team members. Foster a positive, professional, and inclusive work environment that supports employee engagement and retention. Conduct regular performance evaluations and provide ongoing coaching to improve individual and team performance. Lead daily pre-shift meetings to communicate operational priorities, service expectations, menu knowledge, and guest preferences. Promote teamwork and collaboration across restaurant, culinary, banquet, and hotel departments. Financial Management Manage labor, beverage, and operating costs to achieve established financial objectives. Monitor and analyze revenue, productivity, payroll expenses, and departmental financial performance. Support budget preparation, forecasting, and financial planning activities. Identify opportunities to increase revenue through upselling, promotions, special events, and enhanced guest experiences. Ensure accurate cash handling, inventory control, and adherence to financial policies and procedures. Food Safety & Compliance Ensure compliance with all federal, state, and local health, safety, sanitation, and alcohol service regulations. Maintain food safety and sanitation standards consistent with luxury hospitality expectations. Conduct regular inspections of dining rooms, beverage areas, and service stations. Ensure completion and documentation of required training, certifications, and compliance programs. Strategic Partnership Collaborate with Executive Chef, Food & Beverage Director, and hotel leadership to achieve departmental and organizational goals. Support hotel-wide initiatives, special events, VIP experiences, and operational projects. Participate