Role OverviewThe Restaurant Manager is responsible for overseeing front-of-house operations to ensure exceptional guest service, operational efficiency, and financial performance. This role leads the supervisory team and hourly staff, manages labor and cost controls, and supports banquet operations with an emphasis on bar service.
What You Will Do
Oversee daily restaurant operations, promote a welcoming guest-focused environment, address and resolve guest concerns, and ensure compliance with health, sanitation, safety, and alcohol service regulations.
Why It Might Be a Fit
The ideal candidate will have strong leadership and team development skills, be able to analyze financial performance, and implement strategies to improve profitability.
Requirements
- Ability to work a flexible schedule including nights, weekends, and holidays.
- Ability to perform in a fast-paced, high-pressure environment while managing multiple priorities.
- Frequent standing and walking (up to 80%) with occasional lifting up to 50 lbs.
- Ability to operate standard office and restaurant equipment.
- Strong analytical, problem-solving, and decision-making skills.
- Effective communication skills for both individual and group settings.
- Basic to advanced proficiency in Microsoft Office and company systems (e.g., Oracle, UKG, Avero, Stratton Warren)
Benefits
- Salary DOE (schedule subject to change)
- Full-time position
- On-site location
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