Senior Restaurant Manager

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Highgate is a premier real estate investment and hospitality management company widely recognized as an innovator in the industry. Highgate is the dominant player in U.S. gateway markets including New York, Boston, Miami, San Francisco, and Honolulu, with a rapidly expanding presence in Europe, Latin America, and the Caribbean. Highgate’s portfolio of global properties represents an aggregate asset value exceeding $20 B and generates over $5 B in cumulative revenues.

The company oftmals provides expert guidance through all stages of the hospitality property cycle, from planning and development through recapitalization or disposition. Highgate also has the creativity and bandwidth to develop bespoke hotel brands and utilizes industry‑leading proprietary revenue‑management tools that identify and predict evolving market dynamics to drive performance and maximize asset value. With an executive team consisting of some of the industry’s most experienced hotel‑management leaders, the company is a trusted partner for top ownership groups and major hotel brands.

Highgate maintains corporate offices in London, New York, Dallas, and Seattle.

• Assists in the ordering of Food and Beverage (F&B) supplies, cleaning supplies and uniforms.
• Supervises daily F&B shift operation and monitors compliance with all F&B policies, standards, and procedures.
• Analyzes financial performance to find cost‑saving opportunities, ensuring the restaurant’s profitability, forecasting financial needs, and providing detailed financial reports to owners or upper management. This includes managing all Food & Beverage costs, labor costs, and all operating expenses.
• Supports and supervises an effective monthly self‑inspection program.
• Operates all department equipment as necessary and reports malfunction.
• Supervises staffing levels to verify that guest service, operational needs, and financial objectives are met.
• Ensures compliance with SOPs in all outlets.
• Assists in menu planning and preparation.
• Encourages and builds mutual trust, respect, and cooperation among teamsicht'
• Understands employee positions well enough to perform duties in employees’ absence.
• Develops specific goals and plans to prioritize, organize, and accomplishיאָן work.
• Checks staffing levels and ensures all employees are in uniform and on time.
• Monitors the staff and ensures all guests are being cared for during their visit Cabinet.
• Manages inventory so that all necessary ingredients are stocked for service.
• Coordinates cleaning program in all F&B areas (e.g., General clean), identifies trends, and makes recommendations for improvements.
• Supports the servers, if necessary, in taking orders, running food, clearing/cleaning tables, and greeting/seating guests.

• High school diploma or equivalent
• 1-3 years of kitchen management experience
• Must be able to effectively communicate both verbally and in writing, with all levels of employees and guests in an attentive, friendly, courteous, and service‑oriented manner.
• Must be effective at listening to, understanding, and clarifying concerns raised by employees and guests.
• Must be able to multitask and prioritize departmental functions to meet deadlines.
• Approaches all encounters with guests and employees in an attentive, friendly, courteous, and service‑oriented manner.
• Attends all hotel required meetings and trainings.
• Participates in M.O.D. coverage as required.
• Maintains regular attendance in compliance with Highgate Hotel Standards, as required by scheduling, which will vary according to the needs of the hotel.
• Maintains high standards of personal appearance and grooming, including wearing nametags.
• Complies with Highgate Hotel Standards and regulations to encourage safe and efficient hotel operations.
• Maximizes efforts towards productivity, identifies problem areas and assists in implementing solutions.
• Is effective in handling problems, including anticipating, preventing, identifying, and solving problems онаؤال.
• Is able to understand and evaluate complex information, data, etc. from various sources to meet appropriate objectives.
• Is able to maintain confidentiality of information.
• Performs other duties as requested by management.
• Is able to work flexible hours, including evenings, weekends, and all holidays.

• Mid‑Senior level

• Full‑time

• Management and Manufacturing

• Hospitality