Restaurant Senior Manager

Kinseth Hospitality Companies•Iowa City, IA

5d•Onsite

About The Position

VUE Rooftop, an upscale restaurant on the 12th floor in downtown Iowa City, is hiring a Senior Restaurant Service Manager to help lead its newly assembled leadership team and shape the guest experience. The role partners with the Executive Chef, kitchen team, and F&B Director. It requires at least three years of restaurant management or supervisory experience and hands-on experience across restaurant positions, including serving, bartending, hosting, and back-of-house support. The manager assists with daily restaurant operations, service standards, guest satisfaction, employee development, budgets, and profit-and-loss monitoring. The position oversees kitchen, service, bar, and banquet units, managing subordinate supervisors and employees. Weekend and holiday availability is required, along with participation in a rotating closing schedule for weekend nights. The role requires a bachelor's degree or equivalent combination of education and experience, including one to four years of related experience and/or training. Franchise-specific certification and food-service handling certifications may be required. Physical duties include regularly standing and walking, frequent handling and lifting, and occasional climbing, balancing, stooping, kneeling, crouching, or crawling. The position may require lifting up to 100 pounds occasionally.

Requirements

At least 3 years of restaurant management or supervisory experience.
A proven record of working across restaurant roles, including server, bartender, host, and back-of-house support.
Bachelor's degree, or one to four years of related experience and/or training, or an equivalent combination of education and experience.
Ability to perform the essential duties satisfactorily.
Weekend and holiday availability.
Participation in a rotational closing schedule for weekend nights.
May need franchise-specific certification and federal, state, or local food-service handling certifications.
Ability to regularly stand, walk, and talk or hear; frequently use hands to handle or feel and taste or smell; and occasionally sit, reach, climb or balance, stoop, kneel, crouch, or crawl.
Ability to frequently lift or move up to 10 pounds and occasionally lift or move up to 100 pounds.
Required vision abilities include close, distance, color, peripheral, and depth perception, and ability to adjust focus.
Follow applicable company and property policies and safety precautions.

Responsibilities

Assist staff in maintaining the quality of restaurant operations and guest satisfaction.
Help manage the business unit's financial performance, including budgeting, accounts payable and receivable, payroll, cash handling, and purchasing; review transactions and monitor expenditures against the budget.
Ensure compliance with franchise agreements through inspections, accurate and timely required reports, adherence to new standards, and timely responses to guest-relations cases.
Communicate regularly with the general manager about daily progress and ongoing issues.
Coordinate recruitment, hiring, orientation, training, and development of hourly employees; conduct one-on-one meetings with management employees.
Review hourly employee schedules to ensure labor stays within budget and meets guest demand.
Assist the general manager with safety training and compliance programs, including MSDS status, lockout/tagout, safety committees, blood-borne pathogen prevention, emergency procedures, and general safety.
Coordinate and track employee benefits communications and offerings in a timely manner.
Help monitor local market and competitive trends affecting business-unit performance.
Assist with food preparation, menu planning, and dining room, bar, and banquet operations.
Inspect food and food preparation to maintain quality standards and comply with sanitation regulations.
Investigate and resolve food-quality and service complaints to ensure guest satisfaction.
Assist with and oversee accurate, timely inventories and prevent excess waste.
Follow company policies, procedures, property-specific standards, dress code, safety requirements, and performance standards; maintain a professional image and report to work as scheduled.
Direct, coordinate, and evaluate kitchen, service, bar, and banquet units; interview, hire, train, assign and direct work, appraise performance, reward and discipline employees, and address complaints and problems.