Restaurant Manager

Saz's Hospitality Group•Milwaukee, WI

2d•Onsite

About The Position

Saz’s State House is seeking a full-time Restaurant Manager for a floor-first leadership role. Working alongside the General Manager, you’ll spend most of your time on the floor leading front-of-house staff, driving exceptional guest experiences, and upholding our high operational standards and company values.

Requirements

Experience as an Assistant General Manager, Restaurant Manager, or similar supervisory role
Strong leadership, problem-solving, and team management skills with a hands-on approach
Excellent interpersonal and customer service skills in a fast-paced environment
Solid understanding of restaurant operations, including scheduling, inventory, and financial management
Proficiency with restaurant management software and POS systems preferred
Ability to stand and walk for extended periods and lift up to 25 pounds

Responsibilities

Spend the majority of your time on the restaurant floor actively engaged in peak service hours - stepping in to coach staff, assist in all service functions (serving, expediting, hosting, bartending), and maintain high operational standards in real time.
Assist the General Manager in running smooth daily operations, including overseeing opening and closing procedures and ensuring adherence to company policies.
Lead, train, and mentor team members through hands-on coaching, conduct performance evaluations, and assist with recruiting and onboarding new talent.
Drive high levels of customer satisfaction by delivering excellent service, resolving guest complaints promptly, and implementing strategies to enhance retention.
Ensure all food and beverages meet brand standards by monitoring presentation, taste, and consistency, while overseeing kitchen and floor operations during service.
Assist in managing the restaurant budget, monitoring sales and profit margins, and helping develop and execute cost-control measures.
Manage scheduling to ensure adequate staffing levels, tracking timekeeping and team performance across every shift.
Monitor inventory levels, oversee stock counts, and place vendor orders as needed to keep the restaurant fully supplied.
Maintain health and safety compliance through strict enforcement of food safety guidelines and sanitation procedures.