Restaurant Manager

Property Management•Mckinney, TX

7d•Onsite

About The Position

The Restaurant Manager of Good & Proper Wood Fired Bistro contributes to and maximizes the overall financial performance and profitability of the food and beverage department through exceptional front and back of house leadership, operational discipline, and hands-on management of the restaurant team. This role is responsible for the daily front and back of house operation of Good & Proper, a new American wood-fired bistro designed as a refined yet welcoming dining destination for the Craig Ranch, McKinney, and North Collin County community, as well as hotel guests and business travelers. The Restaurant Manager will lead a polished, engaging service experience and will be expected to demonstrate strong leadership, sound judgment, consistency, and genuine hospitality in every aspect of the operation. The Restaurant Manager is responsible for all aspects of restaurant service, including associate hiring and development, scheduling, service standards, guest relations, reservations and table management, beverage and supply controls, sanitation and regulatory compliance, budgeting, forecasting, marketing and programming support, and day-to-day operational excellence. This leader reports to and works closely with the Executive Chef and hotel leadership to create a seamless guest experience and achieve the restaurant's business objectives.

Requirements

4+ years of progressive restaurant or food and beverage leadership experience in an upscale restaurant, hotel, resort, or similar hospitality environment.
Previous Restaurant Manager, Assistant Restaurant Manager, Outlet Manager, or comparable front-of-house leadership experience preferred.
Restaurant or hotel opening experience is highly desirable.
Strong knowledge of polished casual or upscale service standards, restaurant operations, guest recovery, and team development.
Working knowledge of wine, beer, spirits, and responsible alcohol service practices.
Experience with budgeting, forecasting, labor management, scheduling, purchasing, inventory control, and cost management.
Food safety manager certification and responsible alcohol service certification, or the ability to obtain required certifications within the established timeframe.
Proficiency with Microsoft Office, restaurant point-of-sale systems, reservation platforms, and scheduling tools.
Strong communication, organization, decision-making, and problem-solving skills.
Flexible schedule, including early mornings, evenings, weekends, and holidays.

Responsibilities

Lead daily front of house operations and ensure each shift is organized, properly staffed, and prepared to deliver an exceptional experience.
Establish and uphold service standards that reflect Good & Proper's refined yet approachable dining concept.
Maintain a visible, engaged leadership presence on the restaurant floor, particularly during peak meal periods and special events.
Conduct pre-shift meetings and communicate daily priorities, menu updates, service expectations, and operational needs.
Partner with the Executive Chef to ensure seamless coordination between the dining room, bar, and kitchen.
Recruit, onboard, train, schedule, coach, and develop a high-performing front of house team.
Foster a positive, inclusive culture built on accountability, teamwork, professionalism, and continuous learning.
Provide regular feedback, conduct performance conversations, and address associate concerns and disciplinary matters promptly and consistently.
Ensure associates are knowledgeable about menus, ingredients, allergens, beverage offerings, promotions, and the surrounding McKinney community.
Lead by example with hands-on involvement in daily operations and a willingness to support the team wherever needed.
Build genuine connections with guests and create a welcoming environment for local diners, hotel guests, and business travelers.
Monitor service quality, table touches, pacing, atmosphere, and overall guest satisfaction throughout each shift.
Resolve guest concerns promptly, professionally, and with sound judgment, using feedback to improve future experiences.
Oversee reservations, seating, dining room flow, and special accommodations to maximize both hospitality and revenue.
Support private dining, catering, group functions, brunch, wine dinners, and seasonal programming while maintaining service excellence.
Oversee opening and closing procedures, cash handling, point-of-sale activity, daily reporting, and shift reconciliation.
Maintain a clean, organized, safe, and inviting restaurant, bar, and service environment.
Ensure compliance with company standards, health department regulations, food safety practices, responsible alcohol service requirements, and all applicable laws.
Manage front-of-house supplies, beverage inventory, purchasing, receiving, storage, and equipment needs.
Maintain accurate schedules, checklists, training materials, side-work standards, inventories, and operational documentation.
Collaborate with hotel departments to support in-house guests, meetings, events, and property-wide initiatives.
Manage labor cost, beverage cost, operating expenses, and controllable costs to achieve financial objectives.
Develop departmental budgets, forecasts, staffing plans, and action plans in partnership with hotel and food and beverage leadership.
Analyze sales, labor, guest feedback, product mix, inventory, waste, and service trends to improve revenue and profitability.
Support local marketing, community engagement, promotional events, and programming that build awareness and repeat business.
Build strong relationships with vendors and business partners while ensuring product quality, consistency, and competitive pricing.