Restaurant Manager (New Opening)

SA Hospitality Group•Miami Beach, FL

About The Position

SA Hospitality Group is seeking a Restaurant Manager to oversee restaurant operations when the General Manager and Assistant General Manager are absent. The manager directs staff and service, supports employee development, maintains hospitality and product standards, monitors administrative and financial operations, and helps ensure compliance with safety procedures and applicable laws. The role also involves ongoing self-development in food, wine, beer, spirits, and restaurant industry trends. The position is exempt.

Requirements

Food handler’s certification is required.
Ability to work as part of a team and maintain personal cleanliness.
Ability to communicate and understand directions in English for workplace safety, and to understand, respond to, and engage with coworkers, managers, and guests in English.
Time-management skills and ability to work under pressure in a high-volume environment.
Active listening, learning, reading, and speaking-comprehension skills.
Discipline to follow established standards.
Ability to lift up to 25 pounds.

Nice To Haves

Food handling, preparation, and cleaning skills are welcomed.

Responsibilities

Coach, counsel, and participate in disciplinary discussions with employees; interview and assess candidates with the General Manager or Assistant General Manager.
Direct scheduled staff’s daily work, including floor plans, section assignments, and side work; monitor staff performance and attendance and recognize successes.
Oversee staff grooming and assist with training new and existing employees and preparing training materials.
Observe restaurant operations and communicate suggestions for improvements; focus on assigned areas such as beverage, wine sales, or service when requested by the General Manager.
Communicate guest issues and requests to service staff and the culinary team, support employees, resolve operational and employee issues, and consult with management on resolutions.
Lead personalized guest service, build guest relationships and loyalty, check on guest satisfaction, and represent products using knowledgeable sales techniques.
Personally handle dining-room service and oversee staff and restaurant flow while present on the floor during scheduled meal periods.
Monitor the quality of food and beverages; assist with inventories when requested; maintain the freshness and appearance of dining-room florals and the aesthetics of indoor and outdoor areas, communicating needs to management.
Support the management team and staff in upholding service and hospitality standards and developing a hospitality-minded team; understand, follow, and direct others in current safety procedures.
Ensure menus, wine, beer, and house-cocktail lists and POS postings are accurate; respond to company and operations emails professionally when possible.
Participate in and monitor Avero reports on daily restaurant performance; promptly follow up on repairs, inform management or contact maintenance, and communicate outcomes to relevant parties and Avero.
Attend meetings scheduled by the General Manager, Director of Operations, or ownership.
Suggest promotions and revenue-increasing ideas, train staff in upselling, build guest loyalty, monitor schedules and actual hours worked, and manage registers between shifts.
Enforce applicable federal, state, and local laws, including health and labor requirements.
Maintain current knowledge of food, wine, beer, spirits, and restaurant industry trends, and continue relevant learning.