Restaurant Manager

Cantio Hotel•Muncie, IN

About The Position

The Main Manager oversees restaurant operations across assigned food and beverage outlets, including staff orientation and HR onboarding, maintenance, service, guest and staff satisfaction, and the ongoing development of each business. The role is the primary manager for Front of House staff and supports the Executive Chef with Back of House staffing and operations as needed, while respecting the Executive Chef’s primary authority over kitchen operations and BOH performance. The Hotel Director of Food & Beverage provides broad oversight, but routine restaurant management is expected to remain with the Main Manager. The Main Manager is responsible for a cohesive, professional, guest-focused operation across restaurant concepts. This hands-on leadership position combines daily operational execution with business development, staff engagement, financial accountability, and stewardship of each restaurant’s vision. It requires independence, ownership, sound judgment, and proactive collaboration with restaurant, hotel, and ownership leadership.

Requirements

Management experience in at least two prior restaurant programs; progressive culinary and beverage offerings are preferred.
At least six years of general restaurant service experience.
Exceptional knowledge of wine, including varietals, regions, service standards, and food pairings.
General knowledge of classic cocktails, spirits, and beer.
Working knowledge of bar cost controls, inventory management, and liquor, beer, and wine distribution.
Valid food handling certificate and applicable alcohol seller/server certification in accordance with state and local regulations.
Agree to and successfully complete a company-required background check.
Legally authorized to work in the United States.
Basic working understanding of Microsoft Excel, including data entry, spreadsheets, and basic reporting.
Excellent verbal and written communication skills.
Strong team-building ability, including the ability to motivate and develop employees across multiple outlets.
Professional, approachable demeanor; ability to set clear expectations and hold employees accountable.
Ability to prioritize, multitask, and respond effectively to changing operational needs.
Ability to operate independently, exercise sound judgment, and take ownership of restaurant operations.

Nice To Haves

Experience managing multiple restaurant outlets or distinct restaurant concepts.
Experience with progressive beverage programs, wine lists, and cocktail development.
Familiarity with restaurant POS systems, labor management, inventory controls, and financial reporting.
Demonstrated ability to develop service teams and establish consistent hospitality standards.

Responsibilities

Oversee daily operations of assigned restaurants and food and beverage outlets, and establish consistent operating standards and procedures.
Ensure service standards, opening and closing procedures, cleanliness, organization, presentation, and operational readiness are maintained.
Identify inefficiencies and implement improvements to service, workflow, and profitability; make routine operational decisions independently.
Communicate with restaurant leadership, the Executive Chef, hotel leadership, and ownership.
Directly manage Front of House employees, including recruiting, interviewing, hiring, training, coaching, and development.
Coordinate employee orientation and HR onboarding with hotel and HR personnel; manage FOH schedules and staffing efficiency.
Set employee expectations, provide feedback and evaluations, and address attendance, performance, conduct, and disciplinary matters under company policy.
Build a positive, accountable, team-oriented workplace and maintain a visible leadership presence.
Maintain and improve guest experience and service standards; engage with guests, resolve concerns, and use feedback and reviews to improve operations.
Assist with restaurant budgets, labor targets, and expenses; monitor labor costs, sales, and operational metrics.
Oversee inventory procedures, ordering coordination, supply management, bar costs, beverage inventory, and liquor, beer, and wine distribution in collaboration with relevant leaders.
Maintain operational records, employee documentation, and reporting; ensure proper cash handling, POS procedures, and end-of-day reporting.
Identify opportunities to increase revenue, improve profitability, and control unnecessary expenses.
Partner with the Executive Chef on staffing support when needed, FOH/BOH coordination, menu launches, events, promotions, seasonal offerings, reservations, special requests, and operational changes.
Contribute creative ideas and support the development, identity, and promotion of each restaurant concept, including events, guest engagement, revenue generation, and progressive culinary and beverage programs.
Work with marketing and hotel leadership to promote restaurant offerings and events, and stay engaged with local trends and community opportunities in the Muncie market.
Ensure FOH compliance with health, safety, sanitation, alcohol service, employment, food-safety, and responsible alcohol-service requirements.
Report and coordinate facility and equipment maintenance; ensure employees follow company policies and safety procedures.
Foster cross-department relationships, take ownership of problems and solutions, and balance employee satisfaction, guest satisfaction, and financial performance.