Magnolia Hotels
We are seeking an experienced and service-driven
Restaurant Manager
to lead daily operations of our hotel’s food and beverage outlets. This role is responsible for delivering exceptional guest experiences, driving financial performance, and leading a high-performing team in a fast-paced hospitality environment. The ideal candidate is a hands‑on leader with a passion for hospitality, strong operational knowledge, and a commitment to service excellence.
Responsibilities Operations & Guest Experience
Oversee daily restaurant operations, ensuring consistent service standards and guest satisfaction
Lead floor operations during peak service periods to ensure smooth execution
Resolve guest concerns promptly and professionally
Ensure compliance with all health, safety, and sanitation standards
Maintain restaurant appearance, cleanliness, and ambiance at all times
Leadership & Team Management
Recruit, train, schedule, and develop restaurant staff
Coach and motivate team members to deliver outstanding hospitality
Conduct pre‑shift meetings to communicate priorities and service standards
Manage performance issues and provide ongoing feedback and development
Foster a positive, team‑oriented culture
Financial & Administrative Responsibilities
Manage labor scheduling to align with business levels
Control costs including labor, food, beverage, and supplies
Assist with inventory management and ordering
Monitor sales performance and identify opportunities to increase revenue
Ensure accurate cash handling, POS usage, and reporting
Collaboration & Strategy
Work closely with the culinary team to ensure menu execution and quality
Partner with hotel leadership to support group events, banquets, and promotions
Support hotel‑wide initiatives and standards
Contribute ideas to improve service, efficiency, and profitability
Qualifications
Minimum 2–3 years of restaurant management experience (hotel or full‑service restaurant preferred)
Strong leadership, communication, and interpersonal skills
Open availability working various shifts and hours
Proven ability to manage labor, control costs, and drive guest satisfaction
Knowledge of food and beverage operations, service standards, and POS systems
Ability to work flexible schedules, including evenings, weekends, and holidays
ServSafe certification (or ability to obtain)
Preferred Qualifications
Hotel restaurant or lifestyle hotel experience
Experience working with group business and banquets
Knowledge of beverage programs, wine, and cocktails
Location: Houston, TX | Salary: $70,000 – $80,000
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Restaurant Manager
to lead daily operations of our hotel’s food and beverage outlets. This role is responsible for delivering exceptional guest experiences, driving financial performance, and leading a high-performing team in a fast-paced hospitality environment. The ideal candidate is a hands‑on leader with a passion for hospitality, strong operational knowledge, and a commitment to service excellence.
Responsibilities Operations & Guest Experience
Oversee daily restaurant operations, ensuring consistent service standards and guest satisfaction
Lead floor operations during peak service periods to ensure smooth execution
Resolve guest concerns promptly and professionally
Ensure compliance with all health, safety, and sanitation standards
Maintain restaurant appearance, cleanliness, and ambiance at all times
Leadership & Team Management
Recruit, train, schedule, and develop restaurant staff
Coach and motivate team members to deliver outstanding hospitality
Conduct pre‑shift meetings to communicate priorities and service standards
Manage performance issues and provide ongoing feedback and development
Foster a positive, team‑oriented culture
Financial & Administrative Responsibilities
Manage labor scheduling to align with business levels
Control costs including labor, food, beverage, and supplies
Assist with inventory management and ordering
Monitor sales performance and identify opportunities to increase revenue
Ensure accurate cash handling, POS usage, and reporting
Collaboration & Strategy
Work closely with the culinary team to ensure menu execution and quality
Partner with hotel leadership to support group events, banquets, and promotions
Support hotel‑wide initiatives and standards
Contribute ideas to improve service, efficiency, and profitability
Qualifications
Minimum 2–3 years of restaurant management experience (hotel or full‑service restaurant preferred)
Strong leadership, communication, and interpersonal skills
Open availability working various shifts and hours
Proven ability to manage labor, control costs, and drive guest satisfaction
Knowledge of food and beverage operations, service standards, and POS systems
Ability to work flexible schedules, including evenings, weekends, and holidays
ServSafe certification (or ability to obtain)
Preferred Qualifications
Hotel restaurant or lifestyle hotel experience
Experience working with group business and banquets
Knowledge of beverage programs, wine, and cocktails
Location: Houston, TX | Salary: $70,000 – $80,000
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