Restaurant Manager - Rio Mambo

Xperience XRG Careers•Weatherford, TX

12d

About The Position

The Restaurant Manager oversees and directs the smooth operation of the restaurant and supervises team members. The manager takes the lead when the General Manager is off duty, provides efficient and effective service, ensures financial and statutory requirements are met, and helps deliver outstanding guest service. This is a hands-on management role in a fast-paced, high-volume, full-service restaurant, with work scheduled across days, nights, weekends, and holidays. The role includes leading and developing team members, maintaining food and beverage and service standards, managing staffing and controllable costs, and ensuring private events, catering, and banquets are executed successfully. The Restaurant Manager also handles guest concerns, operational reporting, cash procedures, and compliance with company, safety, sanitation, health, and liquor-law requirements.

Requirements

High school diploma or equivalent required.
Proof of eligibility to work in the United States.
Valid driver's license.
Must be at least 21 years of age.
Possess, or be able to obtain, all state-required work cards.
Minimum of two years of related experience.
Proficiency in Windows MS Office, OpenTable, and Outlook.
Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls.
Knowledge of state and local liquor, labor, and health-code regulations.
Experience with POS systems and back-office reporting systems.
Familiarity with beer and spirits.
Knowledge of proper lifting techniques, guest relations, sanitation and safety, safe alcohol service, and full-service restaurant operations.
Ability to communicate effectively and assertively in English, verbally and in writing, with staff, clients, and the public.

Nice To Haves

Bachelor’s degree preferred.

Responsibilities

Coach, develop, and lead team members by example.
Ensure staff have the tools needed to complete their tasks.
Check in with guests to ensure satisfaction, and cultivate regular guests and repeat business.
Create an environment of trust and mutual respect.
Maintain standards for food and beverage quality, guest service, cost control, and consistency of service.
Manage staffing levels and controllable costs in line with budget.
Ensure private events, catering, and banquets are successfully executed.
Follow company cash-handling procedures and proper check-out procedures.
Keep equipment clean and in excellent working condition.
Complete nightly logs and manager reports.
Manage the team-member lifecycle, including hiring, training, coaching and counseling, skill development, and terminations.
Provide guests accurate information about menu items, pricing, and allergens.
Respond to guest concerns and complaints, correct errors, and resolve complaints while maintaining a positive attitude.
Understand and follow the employee handbook.
Comply with safety and health department procedures and state and federal liquor laws.
Maintain company safety and sanitation standards.
Complete additional tasks as assigned.

Benefits

Competitive pay and bonus opportunities through the Profit for Partners Program.
Medical, dental, and vision coverage.
401(k) match.
Company-paid life insurance.
Career growth opportunities and promotion from within.
Tuition reimbursement through the Professional Development Reimbursement Program.
Employee Referral Program.
Safety and Compliance Incentive Program.
Monthly meal card allowances for use at company locations and brands.
Paid vacation time.
Paid sick leave in eligible states.
Credit union benefits, including checking and savings accounts, loans, and financial education.
Discounts on theme parks, travel, apparel, sports tickets, and more.
Pet insurance.
Legal services.