Restaurant Manager

Loews Hotels & Co

. Assist the Director of Food and Beverage with overall management of restaurant outlets .

Posted 10/1/2026full-timeOrlando • Florida • United StatesMid-LevelSeniorWebsite

Core Competencies

Role fit

Core Competencies

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Demonstrates extensive leadership and management capabilities in upscale food service operations, ensuring optimal performance through effective staffing, training, and adherence to operational guidelines. Excels in guest service and communication, fostering a positive dining experience while managing costs and inventory.

Highest-signal resume keywords

Leadership ExperienceFood Service Operations ManagementGuest Service SkillsStaff Training and DevelopmentInventory Control

ATS Keywords

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Applicant Tracking System Keywords

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Hard Skills

Food Service OperationsLabor ManagementCost ControlInventory ManagementPayroll Review

Soft Skills

Effective CommunicationOrganizational SkillsTeamworkProblem-SolvingGuest Interaction

Industry Keywords

Upscale DiningHigh-Volume OperationsDepartmental GuidelinesService DeliveryOperational Changes

Tech Stack

Tools & technologies

Chef

About the role

Key responsibilities & impact

Assist the Director of Food and Beverage with overall management of restaurant outlets
Plan, organize, direct, and coordinate outlet activities to ensure efficient department operations
Maintain staffing levels for optimal performance
Represent the Director of Food and Beverage in their absence
Ensure adherence to departmental and Loews Hotels guidelines, policies, and procedures
Manage labor, service operations, inventory control, and operating costs
Supervise outlet activities to ensure quality product and service delivery
Interact with guests to ensure satisfaction and enjoyment of the dining experience
Prepare storeroom requisitions and maintain costs within budget guidelines
Review payroll reports and control daily labor costs
Communicate with the Executive Chef or Sous Chef about reservations, large parties, and VIPs
Interview, train, appraise, coach, counsel, and discipline departmental personnel
Evaluate employee performance and establish goals and training needs
Attend hotel and departmental meetings and training sessions
Recommend product, service, and operational changes based on guest needs, guest mix, and competitive conditions
Work visibly on the restaurant floor during peak service times while communicating with bar and room service
Promote teamwork, safety, cleanliness, emergency procedures, recycling, and hotel standards

Requirements

What you’ll need

Thorough knowledge of matters related to the proper administration of upscale food service operations
Five to seven years of progressive leadership experience in a hotel or freestanding quality food service operation required
Effective management, leadership, organizational, and communication skills
Proven experience working in high-volume Food and Beverage operations preferred
Strong organizational skills
Excellent guest service skills
Ability to communicate effectively in English verbally and in writing with team members, leaders, and guests required
Must be able to work a flexible schedule, including nights, weekends, and holidays

Benefits

Comp & perks

One free meal per shift
Free theme park access
Training and development opportunities
Opportunities for career growth and meaningful impact
Diversity, belonging, and inclusive workplace culture