Restaurant Manager

About the role

The Manager oversees the daily operations of our restaurant, focusing on employee development, inventory management, profit optimization, and guest satisfaction.

Responsibilities

• Manage the kitchen, counter, and dining room to ensure cleanliness and organization.
• Learn and execute the ordering processes for food, alcohol, and sundries.
• Supervise payroll and schedule management using proper computer edits.
• Maintain and enhance relationships with both customers and staff.
• Lead by example, treating staff and customers with respect and integrity.
• Ensure the dining room is clean and prepared for operation upon opening.
• Take and follow through with catering/phone orders.
• Oversee all aspects of food service operations, including food cost controls, inventory/ordering, labor controls, and staff supervision.
• Ensure smooth running of the restaurant across three key areas: dining room, service counter, and from-scratch kitchen.

Qualifications

To succeed in this role, candidates should have a comprehensive understanding of all restaurant functions, including kitchen, counter, and dining room operations. They must also be adept at learning and executing ordering processes, managing payroll, and supervising staff effectively.

Skills

• Strong leadership and interpersonal skills
• Effective communication and problem-solving abilities
• Knowledge of restaurant operations and procedures
• Ability to manage multiple tasks and prioritize responsibilities

Pay

Competitive salary with benefits including 401(k) matching, health insurance, dental insurance, vision insurance, paid time off, and bonuses based on performance.

Schedule

Hours may vary depending on operational needs but typically include standard restaurant hours.