Restaurant Manager

About the Role

The Restaurant Manager assists the General Manager in leading all aspects of restaurant operations to deliver a culture of hospitality and a high-quality menu, while motivating staff to provide excellent customer service. Responsibilities include maintaining the restaurant’s revenue, profitability, and quality goals, ensuring efficient operations, and upholding high production, productivity, and customer service standards.

Core Values

• Respect: Show respect to all employees and managers, fostering a comfortable and inclusive environment.
• Teamwork: Collaborate to provide the best guest experience and exceed expectations.
• Integrity: Do the right thing, lead by example, and follow through on commitments.

Responsibilities

• Coordinate daily front and back of house restaurant operations.
• Deliver a culture of hospitality through superior service and maximize customer satisfaction.
• Respond efficiently and accurately to customer complaints.
• Regularly review product quality and research new vendors.
• Organize and supervise shifts.
• Appraise staff performance and provide feedback to improve productivity.
• Estimate future needs for dining supplies, kitchen utensils, and cleaning products.
• Ensure compliance with sanitation and safety regulations.
• Manage the restaurant’s good image and suggest ways to improve it.
• Control operational costs and identify measures to cut waste.
• Create detailed reports on weekly, monthly, and annual revenues and expenses.
• Promote the brand in the local community through word-of-mouth and events.
• Recommend ways to reach a broader audience (e.g., discounts and social media ads).
• Train new and current employees in proper customer service practices.
• Implement policies and protocols to maintain future restaurant operations.
• Responsibly delegate and follow up on tasks while retaining overall accountability.
• Comply with all company policies and procedures.
• Recruit and hire qualified cooks, bartenders, and servers.
• Set work schedules and oversee food preparation.

Requirements

• 2+ years’ supervisory/management experience.
• 2+ years’ restaurant experience.
• Food manager/ServSafe certification required.

Skills

• Strong leadership skills.
• Excellent communication and interpersonal skills.
• Guest-service focus and ability to motivate team members.
• Availability to work 50–55 hours per week, including nights, weekends, and holidays.

Benefits

• 401(k) with company matching.
• Health insurance with company contributions.
• Dental insurance.
• Vision insurance.
• Paid vacation time (accrued).
• Paid sick time.
• One manager meal per day.
• Bonus based on performance.

Schedule

50–55-hour work weeks, including nights, weekends, and holidays.