Restaurant Manager

Populus Hotel, managed by Aparium Hotel Group, is a distinguished boutique hotel brand dedicated to redefining the hospitality experience. Established in 2011, Aparium Hotel Group was founded on the principle of catering to underserved yet vibrant markets with a unique blend of c-suite service and authentic local character. Populus embodies the company’s commitment to People, Place, and Character, ensuring every guest enjoys an experience that celebrates the neighborhood’s rich culture and history. The group prides itself on fostering an inclusive environment where employees and guests alike are valued and celebrated, creating a sense of community and belonging. Aparium Hotel Group has grown into a sophisticated hospitality brand that balances the business sharpness of large hotel enterprises with the personal charm and warmth of boutique hotels, focusing on smaller markets often overlooked by larger chains.

The Restaurant Manager position at Populus Hotel is a pivotal role reporting directly to the Restaurant General Manager. This role is both tactical and strategic, requiring the successful candidate to be hands-on while maintaining a visionary perspective. The position is exempt and comes with an annual salary ranging from $65,000 to $75,000, commensurate with experience. This role demands a strong leader who is willing to engage closely with their team, customers, and the operational details daily, effectively embodying the company’s values and hospitality standards. The Restaurant Manager will oversee the Food & Beverage Teams responsible for orchestrating breakfast, lunch, brunch, and dinner services, ensuring a seamless and memorable dining experience in the hotel's restaurants. The position requires the manager to wear many hats throughout their shift—from inspiring and motivating staff to maintaining high standards of service and collaborating closely with culinary teams to bring the restaurant’s concept to life.

A key responsibility of the Restaurant Manager is to uphold and model the company’s core principles of People, Place, and Character, promoting a culture of collaboration, innovation, and translocal hospitality. This role involves active participation in recruiting, training, supervising, and coaching associates, fostering a nurturing environment that encourages professional growth and succession planning within the restaurant team. The manager will manage daily operations, including dining room setup, inventory control, maintenance oversight, and guest relations, ensuring impeccable service standards are met consistently. A proactive approach is necessary to handle issues and course-correct promptly while maintaining strong communication with the Culinary Department and Food & Beverage Management team to ensure operational alignment. In this dynamic role, flexibility is essential as the Restaurant Manager may be called upon to assist other departments and work varying schedules to meet business needs, including nights, weekends, and holidays. This position is ideal for an experienced, motivated leader passionate about delivering exceptional guest experiences and dedicated to growing with a rapidly expanding, innovative hospitality brand.