Restaurant Manager Job at Loews Hotels & Co in Atlanta

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Situated in the epicenter of Midtown, Loews Atlanta Hotel is walking distance to some of the best attractions in the city. Welcome to Atlanta's Most Vibrant Neighborhood. With spectacular views, beautiful rooms and an ideal location – this property is a modern-age Southern charmer.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, and maintaining high standards of service, quality, and efficiency. This role supports the Director of Outlets by managing staff, coordinating service delivery, and driving operational excellence in alignment with hotel standards.

Essential Functions And Responsibilities

• Manages restaurant staffing levels to ensure optimal performance and guest satisfaction
• Acts as the primary leader in the restaurant and represents the Director of Outlets and/or Director of Food & Beverage in their absence
• Ensures compliance with departmental and hotel policies, procedures, and service standards
• Oversees all aspects of restaurant operations, including labor management, service supervision, and inventory control
• Leads by example on the restaurant floor, ensuring consistent delivery of high-quality food and service
• Engages with guests regularly to ensure satisfaction and address any concerns promptly
• Prepares requisitions and monitors operational costs to stay within budgetary guidelines
• Reviews payroll reports and adjusts staffing levels based on business volume
• Coordinates with the Culinary leadership team to communicate special requests, VIPs, and large party reservations
• Recruits, trains, evaluates, and develops restaurant staff in accordance with hotel standards
• Implements and monitors training programs, including new hire onboarding and ongoing service excellence initiatives
• Conducts performance evaluations and provides coaching and development opportunities for team members
• Attends hotel and departmental meetings to stay informed and maintain effective communication across departments
• Assesses guest feedback and market trends to recommend improvements in service, menu offerings, and operations
• Maintains a visible presence during peak service periods, ensuring smooth coordination between front-of-house and back-of-house teams
• Performs other duties as assigned to support restaurant and hotel operations
  
  

• Promotes a culture of teamwork and collaboration
• Communicates issues or concerns promptly to appropriate leadership
• Maintains a professional, friendly, and helpful demeanor with guests and colleagues
• Participates in required training and development sessions
• Ensures cleanliness and proper maintenance of equipment and work areas
• Follows emergency procedures and safety protocols
• Adheres to hotel policies, standards, and grooming guidelines
• Supports sustainability initiatives, including recycling and waste reduction
• Stays informed about hotel updates, promotions, and events
• Greets guests by name and ensures a warm, personalized experience
  
  

• Associate degree or higher in Hospitality or Restaurant Management, or equivalent professional experience
• Minimum of two years of management experience in a high-quality restaurant or luxury hotel food service operation. Leadership experience in a steakhouse concept preferred.
• Food Service Manager certification or ability to obtain certification as required by local regulations
• Strong leadership, organizational, and communication skills
• Proven ability to manage operations efficiently while maintaining high guest satisfaction
• Flexibility to work weekends, holidays, and varied shifts
• Commitment to delivering friendly, sincere, and professional service

Seniority level

• Seniority level

  Mid-Senior level

Employment type

• Employment type

  Full-time

Job function

• Job function

  Management and Manufacturing

• Industries

  Hospitality

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