Restaurant Manager

Lawry's Restaurants Inc. • Newport Beach, CA

5d • $75,000 - $77,500

About The Position

The Restaurant Manager oversees meal-service flow and ensures guest-service excellence in accordance with Lawry’s standards. The role supervises Front of House co-workers and implements policies, procedures, and programs, using leadership skills to manage co-workers, costs, and labor. The manager represents the restaurant to guests, provides a high-quality fine-dining and entertainment experience, and supports effective teamwork with co-workers, management, vendors, and suppliers.

The position includes hiring participation, onboarding and training, scheduling, coaching and counseling, service and product education, health and safety enforcement, cash control, inventory, and food and labor cost controls. The manager completes daily shift duties, attends mandatory meetings and training, helps maintain restaurant facilities and equipment, and performs other assigned operational or administrative duties.

The role requires sustained standing and walking during shifts, carrying and exerting force, and repetitive movements. Candidates should bring fine-dining restaurant management and supervisory experience, hospitality and communication skills, knowledge of alcoholic beverages, and competency with restaurant point-of-sale, reservation, scheduling, and office software. A high school diploma or GED is preferred; some college or culinary education is beneficial. Salary range is $75,000–$77,500 annually.

Requirements

• 2–3 years of Restaurant Manager experience in an upscale or fine-dining restaurant.
• Experience serving discerning guests.
• Supervisory experience.
• Strong interpersonal and communication skills, including oral and written communication.
• Commitment to hospitality and service excellence.
• Effective management skills to motivate and develop co-workers.
• Possess food certifications required by applicable local, state, and federal law.
• Basic knowledge of wines, cocktails, and spirits, including proper handling and storage.
• Be of legal age to serve alcoholic beverages.
• Ability to multitask, lead, communicate with others, and express and exchange ideas in spoken and written English at an above-average level.
• Ability to establish rapport in conversational English suited to a fine-dining atmosphere, communicate at a sophisticated and mature conversational level, show poise and comfort tableside, and understand conversational nuances.
• Basic math proficiency.
• Competency with POS (Micros), reservation systems (OpenTable), scheduling software, Microsoft Office, and department-specific systems in use.
• Satisfactory physical and mental health to perform job requirements and work with the public in compliance with applicable food-service health and safety regulations.
• Ability to perform essential job functions with or without reasonable accommodation and within company policy.
• Ability to stand and walk for up to eight hours during a shift with limited breaks; carry up to 30 pounds; exert up to 50 pounds of force without straining; and sustain repetitive movements involving the legs, feet, waist, back, shoulders, arms, wrists, hands, and fingers.
• Confidence, energy, enthusiasm, a professional and clean appearance, and a friendly, helpful, approachable demeanor.

Nice To Haves

• High school diploma or GED preferred.
• Some college or culinary education is beneficial.

Responsibilities

• Supervise Front of House co-workers, including scheduling.
• Coach and counsel Front of House co-workers, including through progressive disciplinary action.
• Comply with employment-related policies and procedures and help maintain a workplace free of harassment, discrimination, and drug or alcohol abuse.
• Participate in recruiting and interviewing applicants.
• Onboard and train newly hired hourly co-workers.
• Train co-workers in menu and product knowledge and service standards.
• Enforce and adhere to health and safety policies and procedures.
• Represent the restaurant to guests and deliver service consistent with Lawry’s standards, including quality, professionalism, positive guest relations, and first-class entertainment.
• Communicate clear direction to the Front of House team verbally and in writing.
• Greet guests and accommodate their individual and special needs while following operating procedures.
• Manage the flow of guests during meal service.
• Demonstrate knowledge of Lawry’s Restaurants, including its history, locations, service and meal hours, and frequent diner benefits.
• Work cooperatively with co-workers, management, vendors, and suppliers.
• Adhere to Lawry’s grooming standards and complete daily pre- and post-manager shift duties.
• Control cash and follow protocols for departmental processes and food and labor costs.
• Perform inventory.
• Ensure compliance with applicable laws concerning the sale and consumption of alcohol.
• Motivate co-workers to meet and exceed standards through positive leadership.
• Ensure equipment and restaurant facilities are maintained and seek repairs as needed.
• Perform other assigned duties, including cleaning and maintaining dining room, bar, and restaurant areas or completing administrative projects.
• Attend mandatory co-worker meetings, training, informational sessions, and education sessions.

What This Job Offers

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