Restaurant Manager

Job Summary

• The Restaurant Manager is responsible for overseeing all daily restaurant operations to ensure exceptional guest experiences, profitable performance, and efficient team leadership. The Restaurant Manager standards and ensures compliance with health and safety regulations while driving sales and operational excellence.

Key Responsibilities

• Oversee daily front-of-house and back-of-house operations
• Ensure high standards of food quality, cleanliness, and customer service
• Monitor workflow efficiency during all service periods
• Maintain restaurant appearance and facility maintenance
• Ensure compliance with health, safety, and sanitation regulations

Team Leadership & Staffing

• Recruit, hire, train, and develop restaurant employees 
• Schedule staff based on business volume and labor goals
• Provide coaching, performance evaluations, and disciplinary action when necessary
• Promote teamwork, accountability, and positive workplace culture
• Lead pre-shift meetings and ongoing staff training

Financial Management

• Manage labor costs, food costs, and operation expenses
• Analyze daily, weekly, and monthly financial reports
• Control inventory and reduce waste
• Meet or exceed sales and profitability targets
• Approve invoices and manage vendor relationships

Guest Experience

• Ensure excellent customer service standards
• Resolve guest complaints professionally and promptly
• Build relationships with guests and community members
• Monitor online reviews and guest feedback

Sales & Marketing

• Implement promotions and local marketing initiatives
• Drive revenue through upselling and guest engagement
• Support events, catering, and special promotions
• Track sales trends and adjust operations accordingly

Compliance & Safety

• Ensure compliance with local, state, and federal regulations
• Maintain food safety and sanitation standards
• Enforce alcohol service laws and policies
• Maintain accurate operation records

Qualifications

• 3-5 years restaurant manage3ment experience
• Leadership and team development skills
• Strong financial and operational knowledge
• Excellent communication and problem-solving abilities
• Ability to work flexible hours including nights, weekends, and holidays
• Knowledge of POS systems and inventory management

Physical Requirements

• Ability to stand and walk for extended periods
• Lift up to 50 lbs when necessary
• Work in fast-paced restaurant environment

Success Metrics

• Guest satisfaction
• Labor and food cost targets
• Employee retention
• Sales growth
• Health Inspection results