Restaurant Manager

Study Hotels•Philadelphia, PA

34d•Onsite

About The Position

CO-OP Restaurant & Lounge, located within The Study at University City, is seeking an energetic, service-driven Restaurant Manager to lead the daily front-of-house operations of our vibrant neighborhood restaurant. This role partners closely with the Director of Food & Beverage to deliver exceptional hospitality, develop high-performing teams, and drive operational excellence throughout the restaurant. The Restaurant Manager is responsible for overseeing daily dining room operations, coaching and developing team members, maintaining service standards, and supporting the financial success of the restaurant. The ideal candidate is an engaging leader who thrives in a fast-paced hospitality environment and enjoys creating memorable guest experiences while developing others. Our caring and attentive associates reinforce our belief that guest service is our highest priority. We seek leaders who are passionate about hospitality, committed to developing exceptional teams, and dedicated to creating an outstanding dining experience for every guest.

Requirements

High school diploma or equivalent required; hospitality or business education preferred.
Minimum of 3 years of progressive restaurant leadership experience in a fine dining, upscale casual, or hotel restaurant environment.
Previous experience leading, coaching, and developing front-of-house teams.
Strong understanding of restaurant financials, including labor management, inventory, purchasing, beverage cost controls, and profitability.
ServSafe Food Manager Certification and TIPS Alcohol Certification preferred or ability to obtain upon hire.
Strong leadership, organizational, and problem-solving skills.
Excellent communication and interpersonal skills.
Ability to manage multiple priorities in a fast-paced hospitality environment.
Ability to work flexible schedules, including mornings, evenings, weekends, and holidays.
Proficiency in Microsoft Office and restaurant POS systems preferred.
Ability to lift or carry items up to 40 pounds.
Ability to stand and remain active for extended periods.

Nice To Haves

Hospitality or business education preferred.
ServSafe Food Manager Certification and TIPS Alcohol Certification preferred or ability to obtain upon hire.
Proficiency in Microsoft Office and restaurant POS systems preferred.

Responsibilities

Lead the daily front-of-house operations to ensure exceptional guest service and operational excellence.
Partner with the Director of Food & Beverage to execute departmental goals, service initiatives, and operational strategies.
Recruit, train, coach, and develop front-of-house team members while fostering accountability, teamwork, and professional growth.
Monitor service standards and guest satisfaction, responding promptly and professionally to guest concerns.
Oversee restaurant, lounge, room service, and private dining operations to ensure seamless execution.
Manage labor, scheduling, and staffing levels based on business demand.
Monitor food and beverage costs, inventory, purchasing, receiving, and beverage controls.
Support revenue growth through upselling, guest engagement, and operational efficiencies.
Partner with culinary leadership to ensure smooth coordination between front- and back-of-house operations.
Assist with marketing initiatives, online reputation management, and guest engagement efforts.
Ensure compliance with all food safety, alcohol service, sanitation, and health regulations.
Maintain a clean, safe, and organized restaurant environment.