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.