Front of House Restaurant Manager

Early Bird Night Owl • Cary, NC

14d • $0 - $55,000

About The Position

The FOH Restaurant Manager oversees daily restaurant operations to ensure exceptional service standards, consistent food quality, and a seamless guest experience. The manager leads by example on the floor, coaches and mentors team members, engages with guests to gather feedback and resolve issues, and contributes to financial performance through labor oversight, inventory management, and operational efficiency. The role maintains compliance with health, safety, and company policies and partners with the General Manager on team culture, operational improvements, and business success.

The position requires varied floor shifts and a flexible schedule that includes AM/PM shifts, weekends, and holidays. The manager works with guests, team members, vendors, contractors, and other managers. Other job-related duties may be assigned by the supervisor.

Requirements

• At least 1 year of restaurant or bar management experience.
• Strong leadership skills and ability to train, coach, develop, and motivate others.
• Possess or be able to obtain ServSafe and TIPS certification within six months of starting employment.
• Attention to detail.
• High integrity and a hands-on management style.
• Exceptional organizational and operational skills, with proven time-management skills and attention to detail.
• Excellent interpersonal skills, including tact and professionalism when dealing with staff, customers, and management; strong writing, speaking, and public-speaking skills.
• Ability to work a flexible schedule that includes AM/PM shifts, weekends, and holidays.
• High school diploma or GED.
• Ability to remain on feet and alert for extended periods.
• Ability to lift up to 35 lbs. as needed.
• Continuous use of hands and arms, and continuous bending, reaching, and twisting.

Nice To Haves

• Experience with Toast point-of-sale system.
• Higher education degree in hospitality management or a related field, or equivalent work experience.

Responsibilities

• Oversee daily operations and ensure adherence to service and quality standards established by the General Manager.
• Participate in weekly manager meetings to align on service priorities, upcoming events, and operational needs.
• Work varied floor shifts to support staffing, lead by example, and identify opportunities for efficiency, programming, and training improvements.
• Ensure food quality is consistent, visually appealing, and meets guest specifications.
• Maintain expert-level knowledge of POS systems, menus, and service standards.
• Interact with guests to obtain feedback on service and food quality.
• Resolve guest complaints and coordinate with the General Manager to resolve issues.
• Use guest reviews to identify training focal points.
• Maintain consistent guest experiences through attention to setup, cleanliness, team professionalism, and floor readiness.
• Reconcile daily audit materials, including timesheet authorizations, perpetual inventories, void transaction reports, and cash drops.
• Oversee ordering and inventory for the primary area of responsibility.
• Assist in preparing and controlling payroll for assigned shifts each pay period.
• Review employee schedules and punch clocks to avoid unnecessary labor overages while meeting service, operational, and financial objectives.
• Collaborate with the General Manager and other managers to brainstorm events.
• Prepare monthly commentary to inform the yearly budget.
• Enforce food safety policies and procedures in compliance with FDA and Health Department laws, codes, and guidelines.
• Coordinate the cleaning program for the primary business unit and recommend improvements.
• Enforce Early Bird Night Owl/LFS human resources policies in employee and guest relationships.
• Stay current on property website information, newsletters, meetings, and emails to keep teams informed of actions, programs, and initiatives.
• Interview, coach, and support associates so they perform according to brand standards and Lloyd’s core values.
• Help team members establish KPIs and review goals annually.
• Maintain professional day-to-day communication and interaction with team members, guests, vendors, and contractors.
• Advocate for and maintain a team culture centered on service excellence, professionalism, teamwork, learning, success, and enjoyment.

Benefits

• Phone stipend
• Paid time off
• Shift meals
• Employee discounts
• Flexible schedules

What This Job Offers

• Job Type: Full-time
• Career Level: Manager
• Education Level: High school or GED