Restaurant Manager

Financial & Cost Management: Assist in managing the restaurant budget, monitoring sales and profit margins, and helping develop and execute cost-control measures. Daily Operations: Assist the General Manager in running smooth daily operations, including overseeing opening and closing procedures and ensuring adherence to company policies.

Saz’s State House is seeking a full-time Restaurant Manager for a floor-first leadership role. Working alongside the General Manager, you’ll spend most of your time on the floor leading front-of-house staff, driving exceptional guest experiences, and upholding our high operational standards and company values. Starting Salary: $52,000, commensurate with experience What You’ll Do Lead on the Floor: Spend the majority of your time on the restaurant floor actively engaged in peak service hours - stepping in to coach staff, assist in all service functions (serving, expediting, hosting, bartending), and maintain high operational standards in real time. Daily Operations: Assist the General Manager in running smooth daily operations, including overseeing opening and closing procedures and ensuring adherence to company policies. Team Leadership & Development: Lead, train, and mentor team members through hands-on coaching, conduct performance evaluations, and assist with recruiting and onboarding new talent. Guest Experience: Drive high levels of customer satisfaction by delivering excellent service, resolving guest complaints promptly, and implementing strategies to enhance retention. Quality Control: Ensure all food and beverages meet brand standards by monitoring presentation, taste, and consistency, while overseeing kitchen and floor operations during service. Financial & Cost Management: Assist in managing the restaurant budget, monitoring sales and profit margins, and helping develop and execute cost-control measures. Staffing & Scheduling: Manage scheduling to ensure adequate staffing levels, tracking timekeeping and team performance across every shift. Inventory & Supplies: Monitor inventory levels, oversee stock counts, and place vendor orders as needed to keep the restaurant fully supplied. Compliance & Safety: Maintain health and safety compliance through strict enforcement of food safety guidelines and sanitation procedures. Schedule: Average 45–50 hours per week with availability for evenings, weekends, and holidays. Compensation details: 52000-52000 Yearly Salary PI28f84b6622ca-25448-413032165c143e31-5e48-4549-b638-05792d185386