Restaurant Manager

Oak Steakhouse Rogers•Rogers, AR

13d

About The Position

The Restaurant Manager oversees all aspects of the restaurant concept, promoting a positive experience for both staff and guests while achieving profit-and-loss goals. The role calls for at least three years of experience managing the floor of a high-volume, upscale, food-focused restaurant, a passion for fresh local ingredients, and an ability to engage the community in sourcing high-quality products. The manager serves as an ambassador for Indigo Road Hospitality Group and embraces its approach to creating memorable experiences through food. The manager leads service and operational standards, maintains the quality of food, drinks, and service—with particular focus on fresh seafood and raw bar offerings—and supports a collaborative environment across front- and back-of-house teams. Responsibilities also include budgeting and financial oversight, staffing and scheduling, labor management, ordering and inventory support, risk mitigation, and maintaining health, safety, and cleanliness standards.

Requirements

At least 3 years of experience successfully running a high-volume, upscale, food-focused restaurant.
Proven experience delivering high-quality dining experiences.
Compassion for people and alignment with Indigo Road core values.
Strong problem-resolution skills and the ability to proactively set the team up for success.
Exceptional organizational skills and attention to detail.
Effective communication skills and the ability to navigate important conversations.

Nice To Haves

Passion for fresh, local ingredients and engaging the community to procure high-quality products.

Responsibilities

Set the tone for guest experience by leading a positive, collaborative, and respectful team environment.
Oversee and maintain food, drink, service quality, and the dining experience, with a particular focus on fresh seafood and raw bar offerings.
Assess, implement, and manage service standards and consistent operational procedures.
Prepare an annual budget, schedule expenditures, analyze variances, and initiate corrective actions to achieve financial objectives.
Create and carry out strategic business objectives to mitigate risk and maximize profit across recruitment, finance, legal, and restaurant operations, including FOH and BOH.
Create weekly schedules, control labor, and support ordering and inventory while considering food seasonality and freshness.
Partner with FOH and BOH teams to foster a positive, collaborative environment.
Lead by example and maintain health, safety, and cleanliness throughout the property.
Encourage staff development and resolve problems through effective communication.