Restaurant Manager- Miami Beach

SWRG INC•Miami Beach, FL

1d•$65,000 - $75,000•Onsite

About The Position

Smith & Wollensky is seeking an experienced, hospitality-driven Restaurant Manager for its Miami Beach location. The manager will lead front-of-house operations, develop and motivate the service team, and uphold the restaurant’s standards in an upscale, high-volume environment. The role includes managing an assigned service department’s daily operations and leading front-of-house operations when the General Manager and Assistant General Manager are absent. When assigned to the bar department, the manager also oversees beverage inventory, ordering, and variance control. This is a full-time management position generally requiring approximately 50–55 hours per week, with a flexible schedule that includes nights, weekends, and holidays. The work involves substantial time on the dining room floor, interacting with guests and team members, and may require transfer to another Company location. The listed salary range is $65,000–$70,000 annually.

Requirements

Previous restaurant or hospitality leadership experience.
Confident leadership skills and the ability to motivate, coach, and hold team members accountable.
Excellent guest-service and problem-solving abilities.
Strong communication and listening skills.
Sound judgment and the ability to make independent decisions in a fast-paced environment.
Ability to communicate effectively and professionally with guests, team members, vendors, and Company leadership.
High school diploma or equivalent required.
ServSafe Food Protection certification required.
Responsible alcohol service certification required.
Available to work a flexible schedule, including nights, weekends, and holidays.
Able to maintain fast-paced mobility throughout the shift.
Able to lift and carry items weighing up to 50 pounds.
Able to bend, kneel, stoop, reach, wipe, and navigate stairs.
Able to perform repetitive hand and wrist movements.
Able to communicate verbally and listen attentively in an active restaurant environment.

Nice To Haves

Experience in upscale dining, fine dining, or a high-volume restaurant environment.
Bilingual English/Spanish communication skills.
Hospitality degree.

Responsibilities

Manage and direct the daily operations of an assigned front-of-house service department.
Lead front-of-house operations in the absence of the General Manager and Assistant General Manager.
Recruit, interview, hire, train, schedule, coach, counsel, and develop team members.
Assign and direct work, conduct performance reviews, resolve employee concerns, and administer disciplinary action when appropriate.
Determine staffing levels based on business needs, manage breaks and shift cuts, and authorize overtime.
Maintain a visible presence on the dining room floor, engaging with guests and supporting the service team.
Address guest concerns promptly, professionally, and with sound judgment.
Support sales-building strategies established by the General Manager and the Company.
Monitor labor costs and make operational decisions that support service standards and financial performance.
Ensure compliance with Company policies and applicable food safety, sanitation, allergy awareness, responsible alcohol service, OSHA, and employee-relations requirements.
Use Company systems for point-of-sale, hiring, scheduling, inventory, and labor management.
Perform the responsibilities of other management team members when needed.
When assigned to the bar department, oversee beverage inventory, ordering, and variance control.