Restaurant Manager

Lead our restaurant to success! As the Restaurant Manager, you’ll ensure smooth operations, top-notch service, and a dining experience that wows every guest. From managing staff to maintaining quality and profitability, you’ll be the go-to leader keeping the restaurant running at its best.

Why You’ll Love This Role

• Competitive pay and benefits.
• Lead a talented team in a fast-paced, dynamic environment.
• Make a direct impact on guest satisfaction and restaurant performance.
• Opportunities to grow your hospitality and leadership skills.
• Be part of a collaborative, high-energy team.

What You’ll Be Doing

• Lead daily restaurant operations, ensuring high standards of service, quality, and productivity.
• Manage financial performance: forecast needs, monitor budgets, analyze variances, and take corrective action.
• Maintain ambiance and dining experience: lighting, music, climate, table settings, food presentation, and service standards.
• Enforce sanitation, safety, and liquor control regulations.
• Schedule and lead pre-shift, weekly, and monthly meetings with staff and management.
• Oversee inventory, order supplies, monitor labor, and control costs.
• Train, coach, and delegate responsibilities to staff to drive high performance.
• Resolve guest concerns promptly and professionally to ensure satisfaction.
• Monitor food quality, preparation methods, and service to maintain excellence.
• Maintain equipment and ensure compliance with health and safety regulations.
• Serve as “Manager on Duty” as needed, leading by example.

Who You Are

• Experienced in food & beverage operations with leadership experience preferred.
• Strong communicator and team leader.
• Detail-oriented, organized, and able to manage multiple priorities.
• Professional, approachable, and committed to outstanding guest service.
• Knowledgeable in food service standards, safety, and compliance regulations.
• Flexible, adaptable, and ready to work varying schedules, holidays, and events.
• Physically able to lift up to 50 lbs, walk, stand, and actively manage restaurant operations.