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The Senior Restaurant Manager is responsible for leading the department in the absence of the Assistant Director and serves as the primary representative of the outlet before the Director of Food & Beverage. This role maintains a positive and professional attitude at all times, ensuring prompt assistance to both guests and colleagues while striving to achieve complete guest satisfaction. The Senior Restaurant Manager oversees and verifies the accurate closing of guest checks according to the method of payment, always safeguarding the hotel's interests and ensuring compliance with Data Privacy, Information Security, and Sensitive Information Protection policies.

ESSENTIAL DUTIES AND RESPONSIBILITIES

Guest Satisfaction

• Ensures the delivery of the brand promise by providing exceptional guest service at all times.
• Ensures associates consistently deliver outstanding service to internal customers across all departments, as appropriate.
• Builds and maintains positive relationships with guests and colleagues, fostering a collaborative work environment.
• Handles guest concerns and complaints professionally, updates and/or closes Guest Experience Glitches (EGGs), and ensures appropriate follow-up until issues are fully resolved.
• Regularly monitors the outlet floor to ensure every guest receives an exceptional dining experience.

Financial Management

• Supports productivity improvements while prudently managing payroll and operating expenses within approved guidelines.
• Assists in ensuring the outlet operates efficiently while maximizing profitability and consistently delivering the brand promise.
• Ensures compliance with all hotel, corporate, and local regulations regarding financial recordkeeping, cash handling, licensing requirements, and timely financial reporting.
• Promotes the adoption of new technologies and equipment to improve productivity and operational efficiency.

Operations

• Ensures all brand minimum operating standards are consistently implemented.
• Ensures compliance with all Food & Beverage Essential Elements.
• Works closely with Outlet Managers in a flexible and supportive manner, focusing on the hotel's overall success and guest satisfaction.
• Encourages Food & Beverage associates to collaborate effectively with other departments, embracing the philosophy of "Working Through Teams."
• Regularly tastes and evaluates food and beverage products throughout the operation and provides constructive feedback when necessary.
• Monitors food and beverage service standards within the outlet and works closely with Outlet Supervisors, the Executive Sous Chef, and Chefs de Cuisine to implement corrective actions as needed.
• Serves as the liaison between the restaurant, culinary, and beverage teams to ensure seamless daily operations and quality control.
• Supports the preparation of internal training documentation, work schedules, vacation planning, task assignments, and service organization.
• Conducts random audits of guest check closures to ensure proper control of table management and printed guest checks under their responsibility.
• Manages labor efficiently to minimize overtime for both self and team members through effective planning and productivity.
• Demonstrates proficiency in all required operating systems, utilizing them to maximize productivity and efficiency.
• Maintains comprehensive knowledge of all menu items and beverages, confidently recommending pairings and upselling alternative offerings.
• Ensures both front-of-house and heart-of-house areas remain clean, organized, and maintained to luxury hospitality standards.

Talent & Culture

• Assists with the recruitment and selection of Food & Beverage associates, following hotel recruitment guidelines and competency-based interviewing practices.
• Encourages associates to maintain positive working relationships across all departments while demonstrating professionalism and maturity.
• Monitors associate punctuality, grooming, and uniform standards in accordance with hotel and departmental grooming policies.
• Maximizes team performance by developing associates through coaching, training, and continuous performance feedback.
• Conducts annual performance and development discussions, supporting associates in achieving their professional development goals.
• Supports the development of departmental trainers through ongoing coaching and monthly meetings.
• Plans and implements effective training programs in coordination with the Training Manager and Departmental Trainers.
• Assists in preparing and publishing weekly schedules that reflect business demands and key performance indicators.
• Encourages creativity and innovation by recognizing associate contributions and challenging them to continuously improve.
• Ensures associates under their supervision consistently meet the hotel's appearance and grooming standards.
• Supports the implementation of Rosewood's values—Ownership, Passion, Collaboration, Innovation, and Transparency—as well as the cultural attributes of Rosewood Hotels & Resorts.
• Ensures all associates understand and comply with hotel policies, procedures, and associate regulations.
• Promotes compliance with all hotel, corporate, and local health, safety, fire, and security regulations.
• Assists in communicating Associate Engagement Survey results and implementing relevant action plans.

Additional Responsibilities

• Creates meaningful guest interactions by actively participating in the Host Program and assisting guests regardless of departmental responsibilities.
• Understands and manages the department's operating budget, revenue objectives, and capital expenditure (CapEx) requirements.
• Demonstrates responsible leadership and consistently represents the hotel's management team and Rosewood Hotels & Resorts in a positive manner.
• Strictly adheres to all policies outlined in the Associate Handbook regarding fire safety, hygiene, health, and workplace safety.
• Maintains exemplary personal grooming and professional appearance.
• Responds proactively to operational changes within the Food & Beverage Division as required by business needs and industry trends.
• Attends required meetings and training sessions.
• Performs any other reasonable duties assigned by management.
• Acts as a Brand Ambassador at all times, protecting the integrity and reputation of Rosewood Hotels & Resorts.
• Consistently models the company's culture, vision, mission, and core values.

Other Information

While this job description is intended to accurately reflect the primary duties of the position, the company reserves the right to modify, add, or remove responsibilities as business needs require.

Required Skills

• Strong leadership and team management skills, with the ability to lead multidisciplinary teams.
• Strong financial acumen, including budgeting and performance analysis.
• Excellent communication and guest service skills.
• Ability to perform effectively under pressure and adapt to changing business needs.
• Fluency in both English and Spanish.

Qualifications

• Bachelor's degree in Hospitality Management, Hotel Administration, Business Administration, or a related field is preferred.

Experience

• Five to eight years of progressive leadership experience in Food & Beverage operations, preferably within luxury hotels or international hospitality brands.

Rosewood Hotels & Resorts® has been appointed by RLH Properties, a company created by BK Partners, to manage Rosewood Mandarina which is Rosewood’s fourth property in Mexico. Located on the west coast of Mexico just 30 minutes’ drive from the Puerto Vallarta International Airport, the resort will be situated in the breathtaking region of Riviera Nayarit. Rich with a culture that is as colorful as the exotic flora, the Nayarit region is renowned for its diverse landscape with lagoons, rivers, volcanoes, abundant vegetation, and almost 200 miles of beach along the Pacific Ocean. Rosewood Mandarina will offer 134 guest-rooms, suites and villas with panoramic views across the mountains, beach and ocean. Guests will be able to choose from three bars and restaurants including a speciality restaurant and sunset bar as well as more informal options, such as a pool grill and beach bar. The resort will offer three pools, fitness center and a spa with 10 treatment rooms in addition to event space which will include a 300square-foot ballroom. The beachfront property will draw inspiration from the local, pre-historic Huichole and Cora cultures, combining modern luxury and comfort with the riches of its extraordinary setting. With a focus on the element of “water,” the setting will provide visitors with exclusive access to three diverse environments: the beach, the lowlands and the highlands, each offering unique activities. From fishing in the winding lagoons or off the coast of the ocean, to learning about the agricultural foundation of the region, or taking one of many scenic hikes up the mountainside, the diverse landscape will provide a perfect backdrop for travelers to connect with nature.