Venue Manager - Brasserie (All Day Dining)

About the role

The Venue Manager is responsible for the overall success of the All Day Dining restaurant, ensuring exceptional guest experiences, operational excellence, financial performance and associate engagement. The role oversees daily restaurant operations, maintains luxury service standards and leads and develops the restaurant team.

Key responsibilities

• Oversee daily operations across breakfast, lunch, dinner and special events, keeping service, cleanliness and sanitation to high standards
• Manage staffing levels, conduct daily briefings and pre-shift meetings, and ensure opening and closing procedures follow company standards
• Lead the F&B team, coach and mentor associates, set goals and run regular performance reviews
• Handle guest complaints, build relationships with guests and VIPs, and act on guest feedback
• Monitor sales, control labor costs through efficient scheduling, review operating expenses and support budget preparation
• Ensure compliance with food safety, health, sanitation and workplace safety regulations, and audit service and cleanliness regularly
• Take part in departmental meetings, collaborate with Culinary, Marketing, Revenue and Quality teams, and support promotions and seasonal events

Required profile

• High school diploma or GED, or a 2-year degree in Hospitality Management, Hotel and Restaurant Management, Food Service Management, Business Administration or a related field
• 4 years of experience in F&B operations, restaurant management or hospitality, or 2 years with a degree
• Previous experience in a luxury hotel, upscale restaurant, brasserie or European dining concept preferred

Preferred qualifications

• Experience managing a high-volume All Day Dining restaurant or brasserie
• Luxury hotel or upscale standalone restaurant background, and European dining concept experience
• Knowledge of restaurant financials, budgeting and labor management
• Experience with Forbes Travel Guide, LQA or other luxury service standards