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Open nowPosted 25 hours ago

Restaurant Manager

Omni Hotels & Resorts1,387 open roles

Where
Omni Pontoque Resort, 1697 Carretera Punta de Mita, La Cruz de Huanacaxtle, Nayarit, Mexico
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Your applicationOpen nowRestaurant ManagerOmni Hotels & Resorts · Omni Pontoque Resort, 1697 Carretera Punta de Mita, La Cruz de Huanacaxtle, Nayarit, Mexico

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The clock on this job

Early applications get read.

10.5% of postings close within 7 days. Measured by our own scanner across the market.

Share of postings closed within
  1. 2.1%1 day
  2. 4.3%3 days
  3. 10.5%7 days
  4. 15.9%14 days
  5. 34.1%30 days
This job: posted 25 hours ago

The posting

Slated to open in early 2027, Omni Pontoque Resort at Punta de Mita will debut as the first Omni Hotels & Resorts property to be directly owned and operated in Mexico — an oceanfront sanctuary of beauty poised to set a new benchmark for ultra-luxury hospitality in the region. With 202 elegant guest rooms, 42 spacious suites and two private villas, a full-service spa, three infinity-edge pools, three signature restaurants, and 27,000 square feet of indoor and outdoor event space, the resort invites guests to experience effortless sophistication. The Restaurant Manager is responsible for the day-to-day operation of an assigned food and beverage outlet, ensuring proper training, supervision, and development of all outlet personnel. This role delivers prompt, courteous service in accordance with Omni Food and Beverage standards and company policies and procedures, working closely with the Director of Food and Beverage to uphold the highest levels of quality, cleanliness, and guest satisfaction from the resort’s pre-opening phase onward.

Essential Functions

Oversee daily operations of the assigned restaurant outlet, assisting with the overall management and supervision of the department. Supervise and coordinate the assigned shift, ensuring smooth and efficient service. Assist in the overall supervision of the department as outlined in the Director of Food and Beverage’s objectives. Complete environmental and cleanliness checklists for the dining room prior to and during service. Spot-check liquor pars and inventory to ensure accuracy and compliance. Place daily supply orders to maintain adequate inventory levels. Conduct pre-meal meetings to communicate daily specials, service standards, and guest information to the team. Follow up on established training steps to ensure consistent execution across the team. Handle guest comments and complaints promptly and professionally, ensuring guest satisfaction. Remain visible on the floor during peak hours to support the team and guests. Communicate directly with guests and gather feedback to drive continuous improvement. Observe, coach, and correct staff service techniques in real time. Monitor each guest experience to ensure consistency with Omni service standards. Examine food preparation and beverage presentation for quality and consistency. Assist the Director of Food and Beverage with scheduling, completing weekly payroll, and forecasting on a weekly and monthly basis. Participate in the interviewing and selection of new employees. Prepare maintenance requests and follow up on their completion. Monitor food and liquor requisitions as well as food waste to control costs. Check bar controls daily, including shot glass use, red-lining, and fully empty bottles. Maintain familiarity with and strict adherence to all applicable liquor liability laws. Understand emergency procedures and work proactively to prevent accidents.

   

Minimum Requirements

2 years of experience in a Food and Beverage Supervisory or Management role preferred. Must have the ability to manage deadlines effectively. Understanding of Food and Beverage financials, including cost and par controls, is preferred. Must be able to work nights, weekends, and holidays. Must have strong attention to detail as well as strong customer service skills. Must be able to work a flexible schedule, including weekends and holidays.

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