Restaurant Manager

The Commodore - A Bartolotta Restaurant•Hartland, WI

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About The Position

The Restaurant Manager is the first level of front of house management and is responsible for supervising daily restaurant operations and ensuring an exceptional guest experience. This role supervises front of house service staff (servers, hosts, etc.) and ensures high service standards. The Restaurant Managers partners closely with the General Manager and Assistant General Manager to hire, train, develop, and performance manage staff.

Requirements

Knowledge of restaurant operations and dining room management.
Understanding of food and beverage service principles.
Familiarity with health and safety regulations and sanitation practices.
Proficient in staff scheduling and shift management.
Knowledge of inventory management and ordering processes.
Understanding of wine and beverage service.
Strong supervisory, training, and leadership skills.
Knowledge of tableside service techniques and etiquette.
Understanding of food allergies, dietary restrictions, and special requests.
Ability to handle customer inquiries, concerns, and complaints.
Highly organized and self-directed.
Able to build relationships at all levels of the organization.
Exceptional interpersonal, oral, presentation and written communication skills.
Ability to work in fast-paced, changing environment.
Demonstrated strong performance in analytical, innovative, and critical thinking, strategy and collaboration.
Excellent time management skills.
Exceptional organizational skills and attention to detail.
Ability to multitask and work in a fast-paced environment.
High school diploma required, degree in hospitality preferred.
2–5 years of progressive restaurant experience with at least 1–2 years in a supervisory/lead role.
Experience with Microsoft Office, POS systems and related restaurant management software.
ServSafe Food Handler or Manager certification (or ability to obtain within 60 days of hire).
Bartending License (or ability to apply for a license or obtain a provisional license within 30 days of hire).

Responsibilities

Direct and supervise front-of-house team members during service, including assigning sections, adjusting coverage, and ensuring adherence to service and hospitality standards.
Provide coaching, training, and performance feedback, addressing performance concerns and reinforcing service expectations to develop team members.
Exercise independent judgment in operational decisions, including resolving guest concerns and prioritizing tasks to maintain an exceptional guest experience.
Participate in staffing decisions, including hiring recommendations, onboarding, and supporting promotions, transfers, or corrective action.
Manage staffing levels and labor utilization, making adjustments during shifts based on business volume, service flow, and operational needs.
Greets guests, manages high-touch guest interactions, and ensures service flows according to fine dining standards.
Schedules FOH staff, conducting pre-shift meetings, and training staff on service techniques, menu knowledge, and wine pairings.
Oversees table turns by monitoring dining room flow and atmosphere, ensuring guests are seated efficiently and service remains smooth throughout the shift.
Handles customer complaints or service failures immediately and professionally.
Collaborates with kitchen and bar staff to ensure efficient and seamless service.
Conducts pre-shift meetings to discuss specials, guest counts, reservations and new menu items.
Provides ongoing training and communicates performance expectations to ensure staff are informed on service techniques, menu knowledge, and wine pairings, supporting consistent and high-quality guest service.
Supervises the setup and breakdown of dining room events or functions.
Maintains FOH cleanliness by routinely inspecting the dining room, identifying areas needing attention, and directing staff to uphold sanitation and presentation standards.
Manages inventory of service ware, including linens and glassware, by monitoring par levels, ensuring items are stocked and in good condition, and coordinating replenishment as needed.
Enforces safety regulations in the dining area by monitoring staff adherence to policies, identifying potential hazards, and addressing or escalating concerns to maintain a safe environment for guests and employees.
Collaborates with the management team to ensure organizational resources are used effectively and efficiently and develop and implement service improvement initiatives.
Ensure the utilization of the safe food handling in the delivery of quality meal service.
Periodically evaluates restaurant equipment for repairs and maintenance; schedules for service and report unsafe conditions within the work environment.
Maintains sales records and tracks cash receipts.
All Other Duties as Assigned