Restaurant General Manager

HILTON GARDEN INN DOWNTOWN DALLAS

171 rooms | 4,385 sq. ft. meeting/event space

Amenities: pet-friendly rooms, fitness center, outdoor rooftop pool, on-site restaurant, weekday happy hour.

Situated in the heart of Dallas, this property combines business, culture, and connectivity, providing an ideal environment for leaders in an active urban setting. Take a virtual tour of Hilton Garden Inn Downtown Dallas here.

The Restaurant General Manager oversees all aspects of restaurant operations, ensuring exceptional guest service, strong financial performance, and effective team leadership. This role is responsible for staffing, training, quality control, guest satisfaction, cost management, and maintaining brand and company standards across the restaurant.

JOB DESCRIPTION

Job Title: Restaurant General Manager

Department: Food & Beverage

Supervision Exercised: Assistant Restaurant Manager, Restaurant Supervisors, Servers, Bartenders, Hosts, Bussers, Food Runners

Supervision Received: Director of Food & Beverage / General Manager

MINIMUM REQUIREMENTS

Education

• High school diploma or equivalent required.
• Bachelor’s degree in Hospitality, Business, or related field preferred.
• Hospitality or leadership certifications a plus.

Experience

• Minimum 5 years of progressive restaurant or food & beverage leadership experience.
• Prior experience managing a full-service restaurant, including FOH and BOH coordination.
• Strong background in budgeting, labor management, and financial analysis.

Skills and Knowledge

• Excellent leadership, communication, and team development skills.
• Thorough knowledge of restaurant operations, service flow, and guest engagement.
• Strong understanding of food safety, sanitation, and alcohol compliance regulations.
• Ability to manage financials, inventory, cost of goods, and labor controls.
• Proficiency with POS systems, scheduling tools, and Microsoft Office.
• Strong organizational, time-management, and problem-solving abilities.
• Ability to work flexible hours, including nights, weekends, and holidays.

Job Duties and Responsibilities

• Oversee all daily restaurant operations to ensure consistent, high-quality service.
• Hire, train, coach, and develop restaurant leadership and hourly staff.
• Manage restaurant financial performance, including budgeting, forecasting, and cost control.
• Ensure compliance with food safety, alcohol service, health, and sanitation regulations.
• Maintain strong guest satisfaction scores and resolve service issues promptly.
• Oversee labor scheduling, staffing levels, and productivity.
• Collaborate with culinary leadership to ensure menu execution and quality standards.
• Develop and implement promotions, events, and marketing initiatives.
• Conduct regular inspections of the dining room, bar, and service areas.
• Oversee inventory management, purchasing, and vendor partnerships.
• Lead pre-shift meetings, ensure communication flow, and promote a positive team environment.
• Support corporate and property leadership with reporting, meetings, and operational goals.
• Perform additional duties as assigned by management.

HRI is an Equal Opportunity Employer and provides fair and equal employment opportunity to all employees and applicants regardless of race, color, religion, gender, sexual orientation, gender identity, national origin, age, disability, veteran status or any other protected status prohibited under Federal, State, or local laws. All employment decisions are based on valid job‐related requirements.