Restaurant Manager

Lakeside HR Group•Prior Lake, MN

About The Position

Lakeside HR Group has been engaged by our client to recruit for a Restaurant Manager to join their team. Our client offers large-scale hospitality and is known for delivering high-quality guest experiences across multiple dining concepts. This is an organization where hospitality, teamwork, and service excellence truly matter. If you love fast-paced environments, leading strong teams, and creating memorable guest experiences, this is a fantastic opportunity. The Restaurant Manager oversees food and beverage operations across one or more outlets, balancing hands-on leadership with business strategy. You’ll have real ownership by driving financial performance, elevating service standards, and developing a team that takes pride in what they do. This is more than managing a shift. It’s about building culture, mentoring future leaders, and running a high-volume operation that directly impacts guest loyalty and overall business success.

Requirements

Demonstrated restaurant leadership experience equivalent to approximately seven years of education and/or management experience
Proven ability to lead and inspire high-performing teams in a high-volume environment
Strong business acumen, including experience managing budgets, labor costs, and profit and loss statements
Experience in casual, café, or fine dining environments
Excellent communication skills with the ability to connect with guests, team members, and senior leadership
Strong organizational skills and the ability to manage multiple priorities
Certified Food Service Manager credential (or ability to obtain within one year)
Must be 21 years of age or older

Responsibilities

Lead daily operations across assigned restaurant outlet(s), ensuring exceptional guest service and consistent food quality
Create a welcoming, guest-first atmosphere that drives repeat visits and strong guest retention
Recruit, hire, train, coach, and develop team members and assistant managers
Manage staffing levels and scheduling to support volume while controlling labor costs
Monitor covers, revenue trends, and performance metrics; implement strategies to meet or exceed financial goals
Oversee department budgets, payroll, and P&L statements; analyze variances and drive profitability
Ensure strict compliance with food safety, sanitation, and responsible alcohol service standards
Collaborate with leadership and marketing teams on promotions, specials, and guest engagement initiatives
Maintain a clean, organized, and efficient operation with attention to safety and detail