A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
Manager on Duty , leading the property during scheduled shifts and driving operational excellence across Front Desk, Housekeeping, Maintenance, and the Breakfast room.
Key Responsibilities:
Operational Leadership Serve as Manager on Duty , overseeing all departments and resolving real‑time operational issues. Conduct daily property walkthroughs, identifying and correcting service, safety, and maintenance concerns. Ensure smooth coordination between the Front Desk, Housekeeping, Maintenance, and Breakfast team. Monitor room readiness, cleanliness standards, and turnaround efficiency. Guest Experience & Service Recovery Greet guests, maintain lobby presence, and proactively identify service opportunities. Handle escalated guest concerns with professionalism and effective recovery strategies. Support reputation management by influencing reviews, surveys, and guest satisfaction scores. Staff Supervision & Development Lead, coach, and support front‑line teams, ensuring adherence to service standards. Assist with hiring, onboarding, training, and performance evaluations. Manage scheduling, labor control, and shift coverage to meet occupancy demands. Financial & Administrative Duties Support daily financial controls including cashier audits, rebates, and billing accuracy. Assist with budgeting, forecasting, labor modeling, and cost‑control initiatives. Maintain compliance with brand standards, safety protocols, and regulatory requirements. Safety & Compliance Enforce emergency procedures, workplace safety, and security protocols. Ensure staff training on OSHA, food safety, and brand compliance requirements. Qualifications 2-4 years hospitality experience; supervisory experience preferred. Strong leadership, communication, and conflict‑resolution skills. Proficiency with PMS systems (Opera, Cloudbeds, or equivalent). Ability to work flexible hours, including weekends and holidays. High attention to detail and commitment to guest satisfaction. Performance Indicators Guest satisfaction scores (Medallia, Google, OTA reviews). Labor efficiency and schedule accuracy. Room readiness and housekeeping quality metrics. Service recovery effectiveness. Team engagement and turnover rates. Compliance with brand and safety standards.
Reporting Structure Reports to:
General Manager Supervises:
Front Desk, Night Audit, Guest Services; supports Housekeeping & Breakfast team
