Restaurant Manager
Job Title: Restaurant Manager
Department: Operations
Reports To: General Manager / Owner
Position Type: Full-Time, Salaried
Mission:
To serve as the operational and cultural leader of the restaurant, ensuring flawless execution of service, maximizing profitability, and creating an exceptional, consistent dining experience for every guest. The Restaurant Manager is the steward of the brand on the floor, balancing financial acuity with team development and guest satisfaction.
Key Responsibilities:
Operations & Service Excellence:
- Oversee all daily front-of-house operations, including opening/closing procedures, floor management, and staff deployment.
- Maintain impeccable standards of service, cleanliness, safety, and sanitation in compliance with all health department regulations.
- Manage table turnover, reservation systems (e.g., OpenTable), and waitlists to optimize seating and guest flow.
- Act as the primary point of contact for guest concerns, resolving issues promptly, professionally, and with a focus on turning a negative into a loyal advocate.
- Conduct pre-shift meetings to communicate menu features, service standards, and goals.
Financial & Inventory Management:
- Manage labor costs through efficient scheduling, forecasting, and real-time adjustments.
- Control inventory for front-of-house supplies, beverages, and merchandise, minimizing waste and managing pars.
- Analyze sales reports, P&L statements, and key performance indicators (KPIs) to identify trends and opportunities for growth or cost-saving.
- Oversee cash handling procedures, daily sales reconciliations, and deposit logs.
Team Leadership & Development:
- Recruit, hire, train, and motivate a high-performing front-of-house team (servers, hosts, bartenders).
- Foster a positive, collaborative, and accountable team culture through consistent communication, recognition, and leading by example.
- Conduct regular performance evaluations and provide constructive coaching to develop team members.
- Ensure all staff are certified in responsible alcohol service and food safety.
Qualifications & Skills:
- Proven experience (3+ years) as a Restaurant Manager or similar role in a fast-paced, full-service environment.
- Deep knowledge of restaurant operations, POS systems (Toast, Square, Micros), inventory management, and labor laws.
- Strong financial literacy with experience in budgeting, cost control, and P&L analysis.
- Exceptional interpersonal and conflict-resolution skills.
- Ability to work under pressure, multitask, and make quick, sound decisions.
- Availability to work nights, weekends, and holidays.
- ServSafe and/or Food Handler Certification required.
