Restaurant Manager

bartaco•Miami, FL

48d•$65,000 - $70,000

About The Position

At bartaco, food is its passion and people are its purpose. The company invests in its team and aims to create an environment where team members can learn, develop, and succeed. The Manager leads a team through bartaco’s leadership principles, models the company’s touchstones, upholds operational and culinary standards, and coaches and develops team members. The role inspires, guides, and empowers the team to deliver exceptional guest experiences in a supportive, growth-oriented environment. Managers oversee daily restaurant operations, lead shifts, maintain service and food and beverage standards, and work with culinary and bar teams. They hire and onboard team members, manage scheduling and staffing, provide coaching and feedback, and take ownership of performance goals and operational improvements. The role calls for resilience, strong communication, thoughtful problem-solving, and openness to change and innovation. bartaco describes its culture through pride, teamwork, accountability, introspection, transparency, and having fun while making people happy.

Requirements

1–3 years of restaurant experience.
Passion for hospitality and commitment to outstanding guest experiences.
Exceptional leadership and communication skills.
Experience mentoring and training hourly team members.
Attention to detail and problem-solving skills.
Flexibility to work evenings, weekends, and holidays.
Ability to work on foot or stand for long periods.
Ability to lift and move objects up to 50 pounds.
Energetic hustle and a positive attitude during every shift.

Responsibilities

Ensure guest interactions create positive, memorable experiences.
Oversee daily operations so service runs smoothly and efficiently.
Lead by example during shifts, setting a tone of hospitality, energy, and attentiveness.
Train and develop the team to deliver consistent, high-quality guest experiences.
Coach, motivate, and develop team members while maintaining a positive work environment.
Hire and onboard talent who embody bartaco’s touchstones.
Support team members through emotional intelligence and help them feel valued and empowered.
Manage scheduling and staffing to balance operational needs with team well-being.
Recognize achievements and provide constructive feedback to support growth.
Ensure service and operational standards are executed consistently.
Take ownership of targets, rollouts, and performance goals.
Collaborate with culinary and bar teams to uphold food and beverage quality standards.
Solve problems efficiently using analytical thinking and creativity.
Lead through change and encourage the team to adapt to innovation and new challenges.
Proactively address operational needs so the restaurant runs effectively.