Restaurant Manager

Suntex Marina Investors, LLC•Sarasota, FL

9h•Onsite

About The Position

The Restaurant Manager is responsible for leading and overseeing Front of House operations to ensure exceptional guest experience, high service standards, and efficient daily execution. This role supports the overall daily operations of the restaurant by driving strong staff performance, creating a positive workplace culture, and maintaining company standards and compliance. The Restaurant Manager leads the Front of House team and collaborates with Back of House operations to ensure seamless service, while supporting operational efficiency and profitability.

Requirements

Previous management experience with a strong emphasis on customer service and team leadership
Minimum of 3 years’ experience in a restaurant or hospitality leadership role
Must be ServeSafe Certified
Strong knowledge of Front of House operations and service standards
Ability to work effectively in a fast-paced, high-volume environment
Excellent problem-solving and conflict resolution skills
Ability to lead, coach, and develop team members
Strong communication and organizational skills
Ability to make independent decisions and prioritize responsibilities
Ability to collaborate with both Front and Back of House teams
Must have a flexible schedule to include working nights, weekends, and holidays as operations necessitate

Responsibilities

Supervise Front of House staff to ensure exceptional guest service and adherence to company standards
Deliver exceptional customer service and resolve guest concerns promptly and professionally
Monitor service quality and dining room flow to ensure an efficient and positive guest experience
Maintain a visible presence on the floor to support staff and enhance the guest experience
Manage daily restaurant operations to ensure smooth and efficient service
Assign and monitor Front of House tasks including opening, running, and closing side work
Monitor opening and closing procedures, cash handling, shift coverage, and completion of all assigned duties
Adjust staffing levels as necessary based on business needs
Evaluate staff performance and provide coaching, training, and development
Ensure all service standards, cleanliness, organization, and presentation expectations are consistently met
Ensure compliance with health, safety, food handling, and sanitation regulations
Work closely with kitchen leadership to ensure food quality and timely service
Communicate operational updates, challenges, and results to the General Manager
Perform all other duties as assigned