Restaurant Manager | Full-Time | Diana Restaurant

Oak View Group•Houston, TX

1d•Onsite

About The Position

We are seeking an experienced and motivated Restaurant Manager to join the team at Diana American Grill in Houston, TX. The Restaurant Manager is responsible for overseeing the daily operations of the restaurant while ensuring an exceptional guest experience, maintaining high service and food-quality standards, and supporting the development and performance of the restaurant team. This position requires a hands-on hospitality leader who can effectively manage a fast-paced environment, motivate and develop employees, maintain operational standards, and drive results while representing Spectrum Catering & Concessions in a professional manner.

Requirements

3-5+ years of restaurant or hospitality management experience preferred.
Previous experience managing a team in a full-service or high-volume restaurant environment.
Strong knowledge of restaurant operations, guest service, food safety, and cash-handling procedures.
Excellent leadership, communication, organizational, and problem-solving skills.
Ability to effectively manage multiple priorities in a fast-paced environment.
Strong attention to detail and commitment to operational excellence.
Ability to coach employees and hold team members accountable to company standards.
Proficiency with POS systems and standard computer applications.
Food safety certification, or ability to obtain certification as required.
Must be available to work a flexible schedule, including evenings, weekends, holidays, and special events as business needs require.
Ability to stand and walk for extended periods.
Ability to bend, stoop, reach, and move throughout the restaurant and work areas.
Ability to lift and carry heavy objects.
Ability to work in a fast-paced environment for extended periods.

Responsibilities

Oversee daily restaurant operations, including opening and closing procedures.
Ensure exceptional guest service and maintain high standards for food quality, cleanliness, and hospitality.
Manage, coach, train, and develop restaurant employees.
Assist with hiring, onboarding, scheduling, timekeeping, and performance management.
Manage staffing levels and labor to meet business needs.
Monitor sales, labor, inventory, waste, and other operating costs.
Ensure accurate cash handling and point-of-sale procedures.
Maintain compliance with company policies, health and safety regulations, and food-service standards.
Respond to guest concerns and resolve issues professionally and promptly.
Monitor restaurant presentation and ensure all areas remain clean, organized, and guest-ready.
Assist with inventory management, ordering, receiving, storage, and product rotation.
Review operational and financial reports and identify opportunities for improvement.
Communicate effectively with leadership and team members regarding operational needs and challenges.
Lead by example and promote a positive, professional, and team-oriented work environment.
Perform other duties and responsibilities as assigned by management.