Restaurant Manager

L'ATELIER de Joel Robuchon Miami•Miami, FL

11d

About The Position

The Restaurant Manager is responsible for the day-to-day leadership and operational performance of SEIA’s restaurant service. This role ensures consistent execution of service standards, strong team leadership, and seamless coordination across front-of-house, culinary, and bar teams. The Restaurant Manager acts as a visible leader on the floor while maintaining accountability for staffing, service quality, and operational discipline.

Requirements

3 years+ of experience as a Restaurant Manager, Assistant General Manager, or senior FOH management role within fine dining or luxury hospitality environments.
Strong understanding of service execution, team leadership, and restaurant operations.
Proven ability to lead teams calmly and effectively in high-touch, high-expectation environments.
Excellent communication skills with a polished, professional presence.
Strong situational awareness, organization, and attention to detail.
Ability to manage guest relationships, including VIPs and repeat clientele.
Flexible availability, including nights, weekends, and holidays.
A genuine passion for hospitality and operational excellence.

Responsibilities

Oversee daily restaurant operations, ensuring service execution aligns with SEIA standards across all shifts.
Lead and support FOH teams including Captains, Server Assistants, Hosts, and support staff, providing clear direction and real-time coaching.
Maintain a strong floor presence, monitoring service flow, pacing, and guest experience from arrival through departure.
Collaborate closely with the kitchen, bar, and leadership teams to ensure alignment on timing, quality, and guest expectations.
Address guest concerns with professionalism and discretion, resolving issues promptly and escalating when appropriate.
Support staffing, scheduling, and shift coverage to meet operational needs while maintaining labor discipline.
Ensure cleanliness, organization, and readiness of all guest-facing and service areas.
Uphold SEIA service language, presentation, and hospitality standards at all times.
Support opening and closing procedures and ensure operational checklists are consistently executed.