Hotel Restaurant Manager

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Combining luxury with Avant-Garde style, the Daxton Hotel looks to set a new cultural standard in the heart of downtown Birmingham. Minutes from Detroit, Daxton serves as a proud neighbor and a worldly traveler, nurturing local partnerships while building international collaborations to create a vibrant soulful place.

The Hotel Restaurant Manager reports to the GM of our restaurant, Madam. All F&B Managers work in a team environment with other F&B professionals, including barbacks, bartenders, servers, dishwashers, cooks, and chefs. It s critical that the person in this position possess a background and knowledge in basic service techniques and has a natural ability to manage time and assist customers, and you will be responsible for creating memorable guest experiences.

We put an emphasis on treating each other just like we treat our guests, sharing a smile, a helping hand, and a willingness to jump in to assist in any situation.

• Minimum of 1 to 2 years of experience as a Restaurant Supervisor or Event/Banquet Manager in either a free-standing or hotel restaurant.
• Available to work a flexible schedule to include nights, weekends and holidays
• Fluency in English both verbally and non-verbally

• Assist in all aspects of a guest’s experience from beginning to end by extending a friendly greeting in an inviting environment, ensuring proper set-up the host stand, reviewing reservations and making recommendations as to the setup of the room; executing on requests in a friendly and timely manner, ensuring satisfaction throughout and adjusting as necessary
• Participate in daily line ups and quarterly all staff meetings to further develop ideas and objectives with the service team while simultaneously providing constructive feedback and strategizing to overcome and correct any previously missed opportunities
• Pick up the daily menus and insert them properly in their covers; and inspect every menu and list to ensure their condition and appearance
• Develop a complete working knowledge of the menus, menu ingredients and what is unavailable for the day
• Know the server stations, their daily assignments, their personal timing patterns, and their maximum workload capacity, and of course balance and close shift properly
• Answer telephones according to hotel standard and take reservations or provide information regarding the restaurant or any other hotel service
• Observe conditions of all physical facilities and relay any challenges to the food and beverage leadership team to make corrections and improvements as needed
• Communicate effectively with the F&B and Culinary teams to ensure all guests get their food as ordered in timely fashion.

Health insurance, generous paid time off, 401K with company match up to 2%, free parking, free meals and thoughtful associate appreciation initiatives.