Restaurant Outlet Manager

Pyramid Global Hospitality•Woodinville, WA

8d•$81,000 - $86,000•Onsite

About The Position

The Restaurant Outlet Manager will have primary focus on Fireside Lounge while providing support to Barking Frog & Room Service at Willows Lodge. In this role, success looks like a strong mix of restaurant leadership, food and beverage knowledge, organization, and actual operational common sense. You should be able to work the real schedule of a restaurant, including nights, weekends, holidays, and busy service periods. You bring either a bachelor s degree, two to three years of related experience, or the kind of hands-on background that clearly prepares you for the role. You communicate clearly, stay organized, lead and coach employees, manage schedules, address performance concerns, and keep service moving under pressure. You have solid wine, beer, liquor, and food knowledge, a good palate, strong attention to detail, and the ability to prioritize when ten things are happening at once. You can work independently, follow direction, delegate well, handle guest and team questions professionally, and use basic math for restaurant operations like inventory, portions, pricing, scheduling, and financial awareness. This is a hands-on floor leadership role. The right person is visible, organized, calm under pressure, strong with people, and able to balance guest service, team accountability, business goals, and restaurant standards.

Requirements

Bachelor's degree, two to three years of related experience, or equivalent hands-on background
Solid wine, beer, liquor, and food knowledge
Good palate
Strong attention to detail
Ability to prioritize when ten things are happening at once
Ability to work independently
Ability to follow direction
Ability to delegate well
Basic math skills for restaurant operations

Responsibilities

Provide primary focus on Fireside Lounge while providing support to Barking Frog & Room Service
Demonstrate restaurant leadership, food and beverage knowledge, organization, and operational common sense
Work the real schedule of a restaurant, including nights, weekends, holidays, and busy service periods
Communicate clearly
Stay organized
Lead and coach employees
Manage schedules
Address performance concerns
Keep service moving under pressure
Handle guest and team questions professionally
Use basic math for restaurant operations like inventory, portions, pricing, scheduling, and financial awareness
Be visible, organized, calm under pressure, and strong with people
Balance guest service, team accountability, business goals, and restaurant standards