Venue Manager - Brasserie (All Day Dining)

JOB SUMMARY Responsible for the overall success of the All Day Dining restaurant operations, ensuring exceptional guest experiences, operational excellence, financial performance, and associate engagement. Oversees daily restaurant operations, maintains luxury service standards, and drives guest satisfaction while maximizing revenue and profitability. Leads and develops the restaurant team through effective coaching, training, and performance management. Ensures compliance with food safety, sanitation, brand standards, and company policies while fostering a culture of service excellence and continuous improvement.

CANDIDATE PROFILE Education and Experience

High school diploma or GED; 4 years of experience in Food & Beverage operations, restaurant management, hospitality, or a related professional area.

OR

2-year degree from an accredited university in Hospitality Management, Hotel and Restaurant Management, Food Service Management, Business Administration, or related field; 2 years of experience in Food & Beverage operations, restaurant management, hospitality, or a related professional area. Previous experience in a luxury hotel, upscale restaurant, brasserie, or European dining concept preferred.

CORE WORK ACTIVITIES Managing Day-to-Day Operations

Oversees the daily operations of the All Day Dining restaurant, ensuring smooth and efficient service throughout breakfast, lunch, dinner, and special events. Maintains exceptional service, cleanliness, sanitation, and operational standards. Reviews staffing levels to ensure guest service, operational requirements, and financial objectives are achieved. Conducts daily briefings and pre-shift meetings to communicate operational priorities. Ensures all opening and closing procedures are completed in accordance with company standards. Monitors restaurant appearance, maintenance requirements, and overall ambiance. Oversees reservations, table allocation, and guest flow to maximize restaurant capacity and guest satisfaction. Collaborates with Culinary and Stewarding teams to ensure seamless operations.

Leading the Food & Beverage Team

Provides leadership, direction, and support to restaurant associates and supervisors. Leads by example through visible operational presence and active guest engagement. Builds a culture of teamwork, accountability, and service excellence. Coaches and mentors associates to enhance performance and professional development. Establishes departmental goals and action plans aligned with business objectives. Ensures compliance with all Food & Beverage policies, procedures, and service standards. Maintains productivity levels and labor efficiencies while ensuring service excellence. Conducts regular performance reviews and development discussions. Ensures associates understand and adhere to food safety, hygiene, and sanitation requirements. Creates an environment of open communication and mutual respect.

Ensuring Exceptional Guest Service

Delivers memorable dining experiences by maintaining the highest service standards. Maintains a strong presence on the restaurant floor during peak periods. Builds relationships with guests and recognizes repeat patrons and VIPs. Handles guest complaints and service recovery professionally and effectively. Ensures service delivery exceeds guest expectations from arrival through departure. Monitors guest feedback and implements action plans to improve satisfaction. Promotes personalized and anticipatory service. Supports special requests, dietary requirements, celebrations, and VIP experiences. Continuously seeks opportunities to enhance the guest experience. Drives guest satisfaction scores and outlet performance metrics.

Managing Financial Performance

Achieves and exceeds revenue, profitability, and departmental performance goals. Monitors daily sales performance and operational costs. Controls labor costs through efficient scheduling and workforce