Restaurant Manager - The Kitchen

Founded in 1960, Loews Hotels & Co operates iconic hotels and resorts across the U.S. and Canada. Together, our diverse and welcoming teams craft exceptional experiences in iconic destinations.

Growth and belonging start here; you'll be valued for who you are and the goals you have. Whether your next career chapter involves making memories for guests or supporting our properties in our Corporate Office, every role-from Guest Services to Finance, Culinary to IT-offers opportunities to grow and make a meaningful impact.

Creating a Team Member experience where you belong no matter what race, color, religion, sex, sexual orientation, gender identity, national origin, veteran or disability status that makes you, you is a daily focus for us.

• Competitive health & wellness benefits, 401(k) & company match

• Paid Sick Days, Vacation, and Holidays, Paid Bereavement

• Pet Insurance and Paid Pet Bereavement

• Training & Development opportunities, career growth

• Tuition Reimbursement

• Team Member Hotel Rates, other discounts, perks and more

• Many of our Leadership positions are bonus eligible

• Guest-Focused Leader: You genuinely care about creating memorable dining experiences and build relationships through warm, professional service.

• Operationally Sharp: You understand labor management, inventory control, forecasting, and how to maintain efficient, high-quality service operations.

• Hands-On Manager: You lead by example, stay visible on the floor, and support your team in delivering exceptional service.

• Team Developer: You coach, train, and motivate team members to achieve their potential, maintaining high morale and performance.

• Excellent Communicator: You work well with Culinary, Banquets, Bar leadership, and other hotel departments to ensure smooth operations.

• Calm Under Pressure: You make smart decisions quickly, adapt to changing business needs, and maintain composure during peak periods.

Operational Leadership

• Oversee the daily operations of assigned outlets, ensuring smooth, efficient, and cost-effective service.

• Maintain proper staffing levels to ensure optimal performance and guest satisfaction.

• Represent the Director of Food & Beverage in their absence.

• Ensure full adherence to departmental policies, Loews standards, and service guidelines.

• Work visibly on the floor during peak periods while maintaining active communication with the bar, kitchen, and room service.

Guest Experience

• Interact frequently with guests to ensure satisfaction with their dining experience.

• Address concerns promptly and professionally, ensuring issues are resolved effectively.

• Maintain a welcoming environment and encourage team members to use guest names when appropriate.

Financial & Inventory Management

• Oversee labor management, reviewing daily payroll reports and adjusting staffing according to business levels.

• Prepare storeroom requisitions and ensure costs align with budgeted guidelines.

• Interview, hire, train, coach, evaluate, and discipline outlet team members per Loews standards.

• Lead new hire onboarding and ongoing training programs.

• Conduct performance reviews, identify needs for improvement or advancement, and establish development goals.

• Facilitate team communication through departmental meetings and pre-shift discussions.

Collaboration & Communication

• Communicate daily with the Executive Chef or Sous Chef regarding menus, reservations, large parties, and VIP needs.

• Attend required hotel meetings to stay informed on promotions, events, and cross-departmental updates.

• Evaluate trends and make recommendations for product, service, and operational improvements.

Additional Responsibilities

• Ensure cleanliness and maintenance of outlet spaces and equipment.

• Follow emergency procedures and comply with safety standards.

• Maintain compliance with grooming, uniform, and service expectations.

• Perform other duties as assigned.

• Associate degree or higher in Hospitality or Food Service Management preferred.

• Two years of management experience in an upscale restaurant or hotel food service operation.

• Thorough knowledge of upscale food & beverage operations, service standards, and administrative requirements.

• Food Service Manager Certification (or ability to obtain based on state/county/local regulations).

• Strong leadership, communication, and organizational skills.

• Ability to maintain effective operating controls to maximize efficiency and guest satisfaction.

• Ability to work a flexible schedule including weekends, evenings, and holidays.

• Professional, friendly demeanor with the ability to engage guests by name when appropriate.

• Monitor inventory levels and maintain proper product usage and control.