Food and Beverage Manager - Warwick Hotels and Resorts

Position: Restaurant Manager – Margaux Restaurant

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:

• Oversee daily operations of Margaux Restaurant and its banquet business, ensuring seamless service and exceptional guest satisfaction.
• Develop and execute sales and marketing strategies to increase restaurant and banquet business, attracting both local patrons and hotel guests.
• Collaborate with the sales team to promote banquet packages and secure group bookings.
• Lead the planning and execution of new projects to enhance the restaurant’s offerings and appeal.
• Train, mentor, and manage staff to maintain high service standards and foster a positive work culture.
• Monitor financial performance, including budgeting, forecasting, and cost control, to achieve revenue targets.
• Manage inventory, procurement, and vendor relationships to optimize resources.
• Ensure compliance with health, safety, and sanitation regulations.
• Actively engage with guests to gather feedback, address concerns, and continuously improve the dining and banquet experience.

Minimum Qualifications:

• Proven experience as a Restaurant Manager or in a similar leadership role within the hospitality industry.
• Strong background in sales, marketing, and business development.
• Demonstrated ability to manage a team effectively and create a positive work environment.
• Knowledge of financial management, budgeting, and cost control.
• Familiarity with health and safety regulations in food and beverage operations.
• Proven expertise in managing upscale dining establishments.

Preferred Qualifications:

• Bachelor’s degree in Hospitality Management, Business Administration, or a related field.
• Experience managing banquet operations and fine dining establishments.
• Expertise in project management and developing new business initiatives.
• Knowledge of wine and food pairing to enhance the guest experience.
• Established connections within the local community to drive sales and marketing efforts.

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