Restaurant Manager

About the Role

The FOH Restaurant Manager oversees daily restaurant operations to ensure exceptional service standards, consistent food quality, and a seamless guest experience. This role leads by example on the floor, supports team development through coaching and mentorship, and actively engages with guests to gather feedback and resolve issues. The FOH Restaurant Manager also contributes to financial performance through labor oversight, inventory management, and operational efficiency while maintaining strict adherence to health, safety, and company policies. In partnership with the General Manager, this position helps drive team culture, operational improvements, and overall business success.

Our Core Values

• Inspire Wonder: Innovate with Flavor | Surprise and Delight
• Foster Hospitality: Inclusive Culture | Home Away from Home
• Pursue Excellence: Exceptional Every Time | Details Matter | Quality First
• Demonstrate Intentionality: Empathetic Engagement | Anticipatory Service | Ownership Mindset
• Cultivate Community: Team Collaboration | Community Connection | Celebrate Often

Responsibilities

Service Standards

• Oversee daily operations, ensuring adherence to GM-established standards for service and quality
• Participate in weekly manager meetings to align on service priorities, upcoming events, and operational needs
• Work varied floor shifts to support staffing, lead by example, and identify opportunities for efficiency, programming, and training improvements
• Ensure food quality is consistent, visually appealing, and meets guest specifications
• Maintain expert-level knowledge of POS systems, menus, and service standards

Guest Experience

• Interact with guests to obtain feedback on quality of service and food
• Resolve guest complaints and coordinate with General Manager to resolve issues
• Utilize guest reviews to inform training focal points
• Ensure a consistent guest experience on every shift by maintaining attention to detail in setup, cleanliness, team professionalism, and overall floor readiness

Financial Performance

• Reconcile daily audit materials (e.g., timesheet authorizations, perpetual inventories, void transaction reports, cash drops)
• Oversee necessary ordering and inventorying for your primary area of responsibility
• Assist in preparing and controlling payroll for your shifts each pay period
• Review employee schedules and punch clocks to eliminate unnecessary labor overages and ensure guest service, operational needs, and financial objectives are met
• Collaborate with the General Manager and other managers to brainstorm events
• Prepare monthly commentary to influence yearly budget

Health and Safety Standards

• Enforce all food safety policies and procedures to ensure compliance with FDA and Health Department laws, codes, and guidelines
• Coordinate cleaning program for your primary business unit and make recommendations for improvements
• Enforce Early Bird Night Owl/LFS human resources policies in all aspects of employee and guest relationships

Team Hiring, Retention, and Mentorship

• Stay up to date with property website, newsletters, meetings, and emails to ensure you and your teams are advised of actions, programs, and initiatives
• Interview, coach, and support associates, ensuring they perform in accordance with established brand standards and core values
• Help team members establish KPIs and review goals annually
• Maintain high level of day-to-day communication and interaction with team members, guests, vendors, and contractors in a mature and professional manner
• Advocate and maintain a team culture built on service excellence, professionalism, teamwork, and an environment to have fun, learn, and succeed

Requirements

• Minimum of 1 year of restaurant/bar management experience
• Strong leadership skills and the ability to train, coach, develop, and motivate others
• Possess or ability to obtain ServSafe and TIPS Certification within six months of employment
• Attention to detail and highest level of integrity with a hands-on management style
• Experience with Toast point of sale system preferred
• Exceptional organizational, operational, and time management skills
• Excellent interpersonal skills, including tact and professionalism in dealing with staff, customers, and management
• Ability to work a flexible schedule, including AM/PM shifts, weekends, and holidays

Qualifications

• High School Diploma / GED required
• Higher education degree in hospitality management or related field or equivalent work experience preferred

Physical Abilities

• Ability to be on your feet and alert for extended periods of time
• Ability to lift up to 35 lbs. as needed
• Continuous use of hands and arms
• Continuous bending, reaching, and twisting

Pay

Starting salary at $55,000, commensurate with experience.

Benefits

• Phone stipend
• Paid time off
• Shift meals
• Employee discounts
• Flexible schedules