Restaurant Manager, Oggie's Restaurant, Hotel Metro

Coury Hospitality•Milwaukee, WI

1d•Onsite

About The Position

The Restaurant Manager leads the day-to-day operations of Oggie's Restaurant at Hotel Metro, ensuring exceptional guest service, food quality, and operational standards. The role creates a welcoming guest experience and develops Restaurant Curators through coaching, mentoring, recruiting, onboarding, and performance management. The manager oversees restaurant staffing, reservations, dining room flow, schedules, labor resources, payroll, cash handling, and departmental financial performance. They maintain cleanliness, sanitation, safety, and presentation standards; respond to guest concerns; and partner with Culinary leadership and hotel teams to support efficient operations and memorable dining experiences. The role also supports marketing initiatives, promotions, community events, and programming that increase engagement and revenue. The position requires a guest-first, collaborative approach and the ability to work flexible schedules, including mornings, evenings, weekends, holidays, and special events according to business needs. Physical duties include standing, walking, bending, reaching, stooping, moving throughout the restaurant, and occasionally lifting, carrying, pushing, or pulling up to 50 pounds.

Requirements

Previous restaurant management or supervisory experience.
Experience managing labor, scheduling, payroll, budgeting, and departmental financial performance.
Strong knowledge of restaurant operations, guest service, food safety, sanitation, and responsible alcohol service.
Demonstrated ability to recruit, coach, mentor, and develop high-performing teams.
Excellent leadership, communication, organizational, and problem-solving skills.
Ability to multitask while maintaining guest service and operational standards.
Ability to work flexible hours, including mornings, evenings, weekends, holidays, and special events based on business needs.
Food Handler Certification and Alcohol Service Certification, where required by law.
Ability to stand, walk, bend, reach, stoop, and move throughout the restaurant during a shift.
Ability to occasionally lift, carry, push, or pull up to 50 pounds.
Ability to operate restaurant point-of-sale systems, reservation platforms, computers, and standard office equipment.
Ability to maintain professionalism while managing multiple priorities in a fast-paced restaurant environment.

Nice To Haves

Hotel, upscale restaurant, fine dining, or hospitality leadership experience.
Experience using restaurant point-of-sale (POS) systems, reservation platforms, and scheduling software.
Bilingual English/Spanish communication skills.

Responsibilities

Lead the restaurant’s day-to-day operations, ensuring exceptional service, food quality, and operational excellence.
Create a welcoming environment and memorable experiences for guests from arrival through departure.
Coach, mentor, and develop team members while fostering accountability, teamwork, and continuous improvement.
Recruit, interview, onboard, and develop team members, with an emphasis on future leadership growth.
Conduct daily pre-shift meetings covering service priorities, menu knowledge, guest expectations, and operational updates.
Manage reservations, dining room flow, staffing levels, schedules, and labor resources.
Monitor team performance and provide coaching, recognition, and performance documentation as needed.
Respond to guest concerns professionally, empathetically, and urgently, using service recovery to build loyalty.
Maintain cleanliness, sanitation, safety, and presentation standards throughout the restaurant.
Manage financial performance, including labor costs, payroll, scheduling, cash handling, and departmental profitability.
Support marketing initiatives, promotions, community events, and programming that increase guest engagement and restaurant revenue.
Partner with Culinary leadership to support communication, efficient operations, and exceptional dining experiences.
Assist with food and beverage service, dining room operations, and guest support as business needs require.