Restaurant Manager

True Food Kitchen•Palo Alto, CA

22d

About The Position

The Restaurant Manager oversees front-of-house employees and service operations in a full-service, high-volume restaurant. The role runs high-volume service periods from the floor or expo to ensure food quality and presentation meet company standards. The manager conducts line checks and facility walks, participates in EcoSure and health inspections with the back-of-house team, and manages FOH staffing and shift operations in accordance with company policies and applicable laws. Responsibilities also include scheduling and reporting payroll hours in compliance with company standards and state laws.

Requirements

More than 2 years of management experience contributing to the success of a full-service, high-volume restaurant.
Basic knowledge and understanding of the financial aspects of business operations.
Passion for creating memorable dining experiences and exceeding guest expectations.
Resilience in stressful situations and ability to handle last-minute requests.

Responsibilities

Run high-volume service periods from the floor or expo to ensure food quality and presentation meet company standards.
Perform precise line checks and facility walks.
Participate in EcoSure and health inspections with the HOH to ensure a safe production environment.
Manage FOH employees in accordance with company policies and applicable laws, including interviewing, hiring, onboarding, training, and development.
Plan, assign, and direct work; conduct performance appraisals; and reward or discipline employees.
Manage FOH employees during shifts.
Schedule and report payroll hours in compliance with company standards and state laws.