Restaurant Manager

The legendary Galt House Hotel is currently hiring a Restaurant Manager to oversee Walker’s Exchange Restaurant and Jockey Silk’s Bourbon Bar. Are you ready to build a rewarding career in hospitality? Here's what we can offer you:

Same Day Pay Access, FREE Parking (~$105.00 monthly savings), FREE Meal, TARC Reimbursement, Onsite FREE Gym Access, Shoes for Crews Discounts, Hotel Room Discounts at Various Locations, 401K match, Paid Time Off, Health Insurance the Following Month, Development and Opportunity of Growth, Special Discounts at Local Attractions and Pelo West Spa, and much more. Apply now for more details!

The Walker’s Exchange Restaurant Manager will be responsible for managing the daily operations of the front and back of the house. Responsible for managing all aspects of Walker’s Exchange functions, in accordance with hotel standards. Directs, implements, and maintains a service and management philosophy which serves as a guide to respective staff.

• Primary role will be overseeing and managing all areas of the restaurant and make final decisions include financial, operations, food safety and guest service.
• Adhere to company standards and service levels to increase sales and minimize costs, including food, beverage, supply, utility and labor costs.
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.
• Ensure compliance with operational standards, company policies, federal/state/local laws, and ordinances.
• Responsible for ensuring consistent high quality of food preparation and service.
• Maintain professional restaurant image, including restaurant cleanliness, proper uniforms, and appearance standards.
• Estimate food needs, place orders with distributors, and schedule the delivery of fresh food and supplies.
• Performs other duties and responsibilities as required or requested.
• Maintain complete knowledge of and comply with all departmental policies/service procedures/standards.
• Maintain complete knowledge of correct maintenance and use of equipment. Use equipment only as intended.
• Anticipate guests’ needs, respond promptly, and acknowledge all guests, however busy and whatever time of day.
• Maintain positive guest relations at all times.
• Resolve guest complaints, ensuring guest satisfaction.
• Be familiar with all hotel services/features and local attractions/activities to respond to guest inquires accurately.
• Daily house count, arrivals/departures, and VIPs.
• Monitor and maintain cleanliness, sanitation and organization of assigned work areas.
• Maintain complete knowledge of all liquor brands, beers, and nonalcoholic selections available in the Restaurant. Particular characteristics and description of every wine/champagne by the glass and major wines on the wine list.
• Scheduled in-house group activities, locations and times.
• And strictly abide by state liquor laws/regulations, particularly those prohibiting service to minors, intoxicated persons, and drunk driving.
• Meet with the Chef to review daily specials and 86'd items; update board throughout shift and ensure that staff is aware of such.
• Review sales for previous day; resolve discrepancies with accounting. Track revenue against budget.
• Prepare weekly work schedules in accordance with staffing guidelines and labor forecasts. Adjust schedules throughout the week to meet the business demands.
• Ensure that staff report to work as scheduled. Document any late or absent employees.
• Assign work and side duties to staff. Communicate additions or changes to the assignments as they arise throughout the shift. Identify situations which compromise the department's standards and delegate these tasks.
• Monitor the preparation of station assignments.
• Conduct pre-shift meeting with staff and review all information pertinent to the day's business.
• Inspect grooming and attire of staff; rectify any deficiencies.
• Inspect, plan and ensure that all materials and equipment are in complete readiness for service; rectify deficiencies with respective personnel.
• Constantly monitor staff performance in all phases of service and job functions; rectify any deficiencies with respective personnel.
• Inspect table set‑ups;…