Restaurant Manager - Stonebreaker Hotel (Markham Hill)

Description

• Supervise team members in greeting, seating, taking orders, and serving guests in accordance with company service standards.
• Train staff on upselling and suggestive selling techniques to enhance guest experience and improve check averages.
• Lead and manage liquor, beer, and wine inventory-ensuring accurate counts and timely ordering. Communicate needs to the F&B Director or appropriate vendors.
• Greet and interact with guests in a professional and warm manner, fostering a welcoming environment consistent with Hay Creek Hotels' Host Philosophy.
• Oversee daily front-of-house operations to ensure smooth, efficient, and guest-focused service throughout all meal periods.
• Resolve guest complaints or issues promptly and with a service recovery mindset.
• Guide team performance under pressure during peak service times, ensuring calm, organized, and professional operations.
• Support the F&B Director in managing labor and operating costs in line with budgeted goals.
• Monitor adherence to portioning and recipe standards to maintain consistency and profitability.
• Process payments, oversee cash handling, and ensure accuracy in POS transactions and reporting.
• Set up temporary or banquet bar service as needed, including prep of garnishes, mixes, and supplies.
• Assist in the development and training of staff on beverage offerings, including wine pairings and cocktail knowledge.
• Complete administrative responsibilities including scheduling, timekeeping, staff coaching, and reporting.
• Maintain cleanliness, organization, and safety standards in all front-of-house areas.
• Ensure compliance with all alcohol service regulations, maintaining proper certifications for yourself and all team members.

Requirements

• Strong working knowledge of Point of Sale systems (preferably Toast, Micros, or similar)
• Excellent communication, organizational, and conflict resolution skills
• High School diploma or equivalent required; hospitality or culinary education a plus
• Proven ability to lead teams with a positive, service-driven approach
• Alcohol service certification preferred (or willingness to obtain upon hire)
• Minimum 2 years' experience in a supervisory or management role in a high-volume or fine dining restaurant

Benefits

• Competitive Paid Time Off Structure including Vacation, Sick, Holiday Pay, Jury Duty Leave, and Bereavement Leave
• Merit and Cost of Living Adjustments
• Standard Annual Performance/Salary Reviews
• Complimentary Meals Daily
• Employee Recognition Program - 'Delight and Surprise Dollars'
• Insurance Benefit package, to include Company-funded Medical, Dental, Vision, Life, Disability, Accident, and Critical Illness
• Competitive Salary/Wages
• 50% Discount when Dining at any HCH Property
• Accelerated Career Advancement to include professional enrichment, conferences & classes, and manager in training programs.
• Employee and Friends & Family Lodging Discounts as low as forty-nine dollars per night at all HCH Properties
• Industry Discounts through Working Advantage (Entertainment Tickets, Hotels, Rental Cars, Outdoor Activities, Restaurants, etc.)
• Free Parking
• Flexible availability including mornings, evenings, weekends, holidays, and special events
• Discounts at specific property partners (NEIRA, Historic Hotels of America)
• Discounts at each of our Spas, Golf Courses, Fitness rooms/programs and other featured amenities
• Supportive, open-door policy work environment

Training + Development

Interview process

Visa Sponsorship

Security clearance