Restaurant Manager

Seaport Entertainment Group•Salt Lake City, UT

18d•$70,000 - $80,000•Onsite

About The Position

Flanker Kitchen + Sports Bar features a menu of elevated American favorites, including knockout steaks, scratch burgers, premium seafood, savory starters, pizza, salads, and decadent sweet treats. A full beverage program includes signature craft, large-format, and on-draft cocktails, along with an extensive selection of draft and bottled beers. Complete with the latest in A/V technology and branding capabilities, Flanker is ideal for corporate events and presentations, cocktail receptions, social events, viewing parties, and more. Seaport Entertainment is looking for a Restaurant Manager to help lead the opening and ongoing operations of Flanker Kitchen and Sports Bar & Hidden Boot Saloon. This role is the outlet leader responsible for the day-to-day management of the venue, championing service standards, culture, and quality so the team delivers an exceptional guest experience. Reporting to the General Manager, the Restaurant Manager oversees front-of-house operations, staff performance, and financial results, while partnering closely with the kitchen to ensure a seamless guest experience.

Requirements

2+ years of hospitality management experience managing the floor of a high-volume upscale restaurant.
Strong track record upholding guest service standards in a fast-paced setting.
High energy with effective, influential people skills and a genuine desire to motivate a diverse team.
Strong organizational and multi-tasking skills with close attention to detail.
Excellent verbal and written communication skills; comfortable presenting to individuals and groups.
POS and computer literate, including Microsoft Office, with the ability to learn new systems quickly.
Ability to work a flexible schedule, including evenings, weekends, and holidays.
Professional, polished demeanor with a passionate, guest-first approach.

Responsibilities

Lead, direct, and manage all front-of-house operations, maintaining a regular floor presence and ensuring brand standards are consistently executed.
Establish and uphold service and performance standards; deliver recognition, coaching as needed.
Support recruiting, hiring, supervision, scheduling, development, mentoring and training of hourly employees.
Partner with the kitchen team to ensure timely, well-presented food and a coordinated sequence of service.
Monitor liquor regulations, DOH, food safety, and sanitation compliance.
Maintain accurate inventory records; schedule and receive food and beverage deliveries, verifying quality and quantity.
Review sales, labor, and financial reports to track performance, control costs, and identify opportunities.
Resolve guest complaints and use feedback to drive continuous improvement.
Conduct regular team meetings to communicate goals, new procedures, and upcoming events.
Maintain a strong presence during peak periods, including evenings, weekends, and holidays.
Uphold all company policies, procedures, and health and safety guidelines.
Perform other duties as assigned.