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 satisfactionActs as the primary leader in the restaurant and represents the Director of Outlets and/or Director of Food & Beverage in their absenceEnsures compliance with departmental and hotel policies, procedures, and service standardsOversees all aspects of restaurant operations, including labor management, service supervision, and inventory controlLeads by example on the restaurant floor, ensuring consistent delivery of high-quality food and serviceEngages with guests regularly to ensure satisfaction and address any concerns promptlyPrepares requisitions and monitors operational costs to stay within budgetary guidelinesReviews payroll reports and adjusts staffing levels based on business volumeCoordinates with the Culinary leadership team to communicate special requests, VIPs, and large party reservationsRecruits, trains, evaluates, and develops restaurant staff in accordance with hotel standardsImplements and monitors training programs, including new hire onboarding and ongoing service excellence initiativesConducts performance evaluations and provides coaching and development opportunities for team membersAttends hotel and departmental meetings to stay informed and maintain effective communication across departmentsAssesses guest feedback and market trends to recommend improvements in service, menu offerings, and operationsMaintains a visible presence during peak service periods, ensuring smooth coordination between front-of-house and back-of-house teamsPerforms other duties as assigned to support restaurant and hotel operations

Supportive Functions and Responsibilities

Promotes a culture of teamwork and collaborationCommunicates issues or concerns promptly to appropriate leadershipMaintains a professional, friendly, and helpful demeanor with guests and colleaguesParticipates in required training and development sessionsEnsures cleanliness and proper maintenance of equipment and work areasFollows emergency procedures and safety protocolsAdheres to hotel policies, standards, and grooming guidelinesSupports sustainability initiatives, including recycling and waste reductionStays informed about hotel updates, promotions, and eventsGreets guests by name and ensures a warm, personalized experience

Qualifications

Associate degree or higher in Hospitality or Restaurant Management, or equivalent professional experienceMinimum 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 regulationsStrong leadership, organizational, and communication skillsProven ability to manage operations efficiently while maintaining high guest satisfactionFlexibility to work weekends, holidays, and varied shiftsCommitment to delivering friendly, sincere, and professional service