Warwick Seattle - Restaurant/Bar Manager

The Warwick Hotel is a hidden gem right in the heart of downtown Seattle. We are seeking a Restaurant & Bar Manager with a strong passion for guest service. Micros and Small Banquet knowledge is helpful.

Compensation: $80,000-$90,000 annually DOE

Benefits:

Medical, Dental & Vision

PTO for F/T Employees

Sick Time 1 hour for every 40 hours worked max of 56 hours

Paid Vacation

Paid Holidays (8)

Hotel Discounts

About the Role:
Warwick Seattle is seeking an experienced and results-driven Restaurant Manager to lead the Margaux Restaurant and manage its banquet business. The ideal candidate will bring a strong focus on sales, marketing, and project development to elevate the restaurant's operations and reputation. This role combines operational oversight with strategic planning to create unforgettable dining experiences while driving revenue and fostering a collaborative team environment.

Key Responsibilities of the Restaurant Manager

• Operational Management: Oversee daily restaurant operations, ensuring smooth, high-quality service and an exceptional dining experience in a high-class steakhouse environment.
• Banquet Coordination: Plan, organize, and execute banquet events such as weddings, corporate gatherings, and private parties, ensuring every detail meets or exceeds client expectations.
• Concept and Theme Creation: Develop innovative concepts and theme nights to attract guests, enhance the dining experience, and drive incremental revenue.
• Sales-Driven Strategy: Develop and implement strategies to increase sales, including upselling, targeted promotions, and fostering customer loyalty.
• Wine Expertise: Utilize strong knowledge of wines for menu pairing, staff training, and creating an appealing wine list that complements the steakhouse offerings.
• Hands-On Leadership: Lead by example in all areas of operations, working alongside staff during busy periods and ensuring the team remains motivated and efficient.
• Flexible Scheduling: Work a variety of shifts, including evenings, weekends, and holidays, to meet the operational needs of the restaurant.
• Staff Management and Training: Recruit, train, and manage the restaurant team, fostering a culture of excellence, teamwork, and accountability.
• Customer Relationship Management: Build strong relationships with guests, address complaints effectively, and create memorable dining experiences that encourage repeat business.
• Financial Oversight: Monitor budgets, control costs, manage inventory, and achieve financial goals while maintaining the high standards expected of a premium steakhouse.
• Compliance and Quality Assurance: Ensure adherence to health, safety, and sanitation regulations, maintaining a clean and compliant establishment.
• Adaptability and Initiative: Stay informed about industry trends and customer preferences, introducing updates to menu offerings, service styles, and marketing initiatives as needed.

Preferred Qualifications:

• Proven experience managing a high-class steakhouse or upscale dining establishment.
• Strong sales acumen with a track record of increasing revenue and guest engagement.
• Exceptional knowledge of wines and wine pairings; certification (e.g., WSET) is a plus.
• Ability to thrive in a dynamic, fast-paced environment with flexible hours, including weekends and holidays.
• Hands-on, proactive approach to leadership and problem-solving.

Skills and Attributes:

• Excellent communication, leadership, and organizational skills.
• Strategic mindset with the ability to identify growth opportunities and implement effective solutions.
• Proactive and innovative approach to project development and problem-solving.
• Strong attention to detail and commitment to delivering exceptional guest experiences.
• Mexican Restaurant knowledge helpful for future development.