Restaurant & Banquet Services Manager
Vista at the Top – Rooftop Restaurant & Event Venue

Overview
Vista at the Top, our rooftop restaurant and event venue, offers panoramic views, exceptional cuisine, and memorable guest experiences. We are seeking a dynamic Restaurant & Banquet Services Manager to lead all front-of-house operations across both daily dining and banquet/event services. This individual will be responsible for ensuring smooth coordination between teams, exceptional service delivery, and effective management of both staff and resources. A hands-on leader, this role champions a culture of excellence and teamwork while upholding brand and safety standards.

Responsibilities

Lead daily restaurant and banquet operations, ensuring seamless service from setup to breakdown.

Be available to work a flexible schedule including weekends, holidays, and variable shifts to support restaurant and event needs.

Oversee and ensure adherence to daily food and beverage procedures in line with hotel, Shaner, and franchise standards.

Maintain food and beverage safety, quality, and presentation through proper procedures and staff training.

Enforce service standards and safe working conditions across all food and beverage operations.

Partner with Sales and Events teams to support and execute meetings, weddings, and private events—ensuring all details are communicated and delivered flawlessly.

Serve as the primary liaison between the Events team and restaurant staff to ensure cohesive planning and execution.

Handle guest feedback professionally, resolving any issues related to service or experience promptly.

Communicate consistently with the General Manager, department heads, and team members to align operational goals and standards.

Recruit, train, and mentor food and beverage staff with an emphasis on service, hospitality, and safety.

Monitor employee performance, providing coaching, performance reviews, and corrective action when necessary.

Assist in managing inventory, ordering, and labor scheduling to meet business needs and control costs.

Support forecasting and budgeting efforts for restaurant and event revenue and expenses.

Maintain working knowledge of local attractions and provide concierge-style recommendations when needed.

Perform other duties as assigned to support overall hotel and departmental success.

Qualifications

Minimum of 2 years of supervisory experience in restaurant, banquet, or F&B leadership roles.

Experience coordinating or managing weddings, meetings, and special events is strongly preferred.

High school diploma or equivalent required; hospitality or business management coursework preferred.

Current ServSafe and alcohol service certifications (e.g., TIPS) required or must be obtained upon hire.

Proven leadership and interpersonal skills with the ability to motivate and inspire a team.

Strong organizational skills and attention to detail in a high-volume, fast-paced environment.

Proficiency in basic math and reporting; experience with budgeting and cost control a plus.

Clear, professional verbal and written communication.

Positive attitude, solution-oriented mindset, and a commitment to guest satisfaction.