Restaurant Manager (8085)

Biaggi's Ristorante Italiano•Des Moines, IA

35d•$50,000 - $65,000

About The Position

Biaggi's is seeking a friendly, reliable, and motivated Restaurant Manager to help create an exceptional dining experience for guests. The role oversees daily restaurant operations, prioritizes hospitality, and maintains standards for food preparation and service. The Restaurant Manager hires, trains, schedules, coaches, and evaluates staff; addresses guest concerns; controls operational costs; manages inventory and supply orders; and oversees facility needs. The position requires consistent availability, professionalism, a positive attitude, and flexibility to meet operational needs.

Requirements

At least 2 years of experience as a Dining Room Manager in a table-service restaurant.
Current Food Safety and Sanitation certification.
Current Alcohol Training certification.
Ability to communicate effectively in English, verbally and in writing.
Ability to work with a diverse group of staff, vendors, and guests.
Strong leadership and coaching skills.
Ability to motivate and inspire a team.
Elevated knowledge of alcoholic beverages and beverage service.
Highly developed interpersonal skills.
Strong organizational and problem-solving skills.
Ability to work in a fast-paced environment, handle multiple tasks simultaneously, and deliver on-time results.
Working knowledge of point-of-sale and bookkeeping systems.
Proficiency in web-based computer applications and Microsoft Office.
Ability to travel away from home for 35–45 days for management training.
Flexibility to work weekends, evenings, and holidays, as well as a variety of morning, afternoon, evening, and late-night shifts.
Ability to work 45–55 hours per week, with hours varying according to operational needs.
Exceptional hygiene and grooming habits.
Reliable transportation to and from work.
High stamina to work on feet for extended periods.
Ability to lift up to 25 lbs.
Must be at least 21 years old.

Responsibilities

Create an exceptional service experience and prioritize hospitality for guests.
Oversee the daily operations of the restaurant.
Hire and train restaurant staff in accordance with company policies and procedures.
Uphold food preparation and service standards.
Speak with guests to address concerns and solve problems.
Create work schedules for restaurant staff.
Control operational costs.
Take inventories and order supplies.
Manage the facility.
Appraise staff performance.