Restaurant General ManagerHilton

A Restaurant Manager with Waldorf Astoria Hotels and Resorts is responsible for directing and organizing the activities and services of a hotel food and beverage outlet (restaurant, lounge, room service, coffee shop, etc.) in the hotels continuing effort to deliver outstanding guest service and financial profitability.

What will it be like to work for this Hilton Worldwide Brand?

What began with the worlds most iconic hotel is now the worlds most iconic portfolio of hotels. In exceptional destinations around the globe, Waldorf Astoria Hotels & Resorts reflect the culture and history of their extraordinary locations, as well as the rich legacy of Waldorf Astoria. Simply stated, Waldorf Astoria embodies timeless elegance.

We are bringing that legacy to life every day, with fresh, modern expressions of the essence of Waldorf Astoria. We are providing guests the exceptional environments and the personalized attention that are the source of those unforgettable moments that create a singular experience.

Waldorf Astoria Hotels & Resorts is one of Hilton Worldwides ten market-leading brands. For more information visit www.hiltonworldwide.com.

If you understand the value of providing guests with an exceptional environment and personalized attention, you may be just the person we are looking for to work as a Team Member with Waldorf Astoria Hotels & Resorts.

What will I be doing?

As a Restaurant Manager, you would be responsible for directing and organizing the activities and services of a hotel food and beverage outlet (restaurant, lounge, room service, coffee shop, etc.) in the hotels continuing effort to deliver outstanding guest service and financial profitability. Specifically, you would be responsible for performing the following tasks to the highest standards:

• Manage all outlet operations to include, but not limited to, guest service standards and initiatives, product quality, cost controls and overall profitability, marketing initiatives, systems use and management, budgeting and forecasting, department management, policy and procedure implementation and enforcement and meeting participation and facilitation

• Monitor and develop team member performance to include, but not limited to, providing supervision and professional development, conducting counselling and evaluations and delivering recognition and reward

• Monitor and assess product and service and satisfaction trends, evaluate and address issues and make improvements accordingly

• Ensure compliance with health, safety, sanitation and alcohol awareness standards

• Initiate and implement marketing and up-selling techniques to promote restaurant food and beverage and services and to maximize overall revenue

• Ensure team members have current knowledge of outlet offerings, products, services, facilities, events, pricing and policies and knowledge of the local area and events

• Recruit, interview and train team members

EOE/AA/Disabled/Veterans