Restaurant Manager
About The Position
The Restaurant Manager supervises the daily operations of front-of-house and kitchen staff. The role includes training and developing employees, managing training and operational tools, supporting staff, and creating a safe work environment. The manager implements and maintains a service and management philosophy to help the restaurant team meet or exceed company guest-service standards. The position also participates in weekly staff scheduling and product ordering. The Restaurant Manager coordinates booked activities such as banquets and catering, oversees service during scheduled shifts—including mornings, afternoons, and weekends—and handles guest complaints and needs. The manager helps maintain financial goals and controls, service quality, sales programs, and compliance with internal policies. This position reports to the General Manager and Assistant General Manager and supervises all restaurant employees. The role requires the ability to perform physical movements throughout work areas, including reaching, bending, and stooping; standing, walking, or sitting while performing essential duties; grasping, loading, and carrying trays; and repetitive hand motions for extended periods. The job description states that employment is at will and does not create an employment contract.
Requirements
- Fluent ability to speak, read, and write English.
- Previous restaurant management experience.
- At least one year of supervisory experience.
- Ability to understand and implement cost controls.
- Ability to use a computer.
- Punctuality and regular, reliable attendance.
- Interpersonal skills and ability to work well with coworkers and the public.
- Sanitation Certification.
- Ability to perform the stated physical duties, including reaching, bending, stooping, standing, walking, sitting, grasping, loading and carrying trays, and repetitive hand motions.
Nice To Haves
- One to three years of experience.
- Ability to communicate in a second language, preferably Spanish.
- Previous experience as a bartender or server.
- Previous experience with a POS system, preferably Toast.
Responsibilities
- Coordinate booked activities, including banquets and catering.
- Oversee and assist with training and development of front-of-house and kitchen staff.
- Maintain effective internal controls within the restaurant.
- Maintain budgeted financial goals to support maximum profitability.
- Keep informed about local competition and general industry trends.
- Maintain existing programs and policies to support the highest possible quality of service.
- Maximize sales potential through marketing efforts and programs.
- Supervise staff service during scheduled shifts, including mornings, afternoons, and weekends.
- Oversee portion standardization and assist with controlling food, beverage, and labor costs.
- Assist with creating weekly work schedules as necessary.
- Handle guest complaints and needs as necessary.
- Assist with product ordering and month-end inventories.
- Return business telephone calls and answer correspondence.
- Attend required meetings and assist with scheduling.
Benefits
- 401(k)
- 401(k) matching
- Dental insurance
- Employee discount
- Health insurance
- Paid time off
- Paid training
- Vision insurance
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What This Job Offers
Job Type
Full-time
Career Level
Manager
Education Level
No Education Listed
