Restaurant Manager

Responsibilities

• Lead the daily front-of-house operations to ensure exceptional guest service and operational excellence
• Partner with the Director of Food & Beverage to execute departmental goals, service initiatives, and operational strategies
• Recruit, train, coach, and develop front-of-house team members while fostering accountability, teamwork, and professional growth
• Maintain service standards and guest satisfaction, responding promptly and professionally to guest concerns
• Oversee restaurant, lounge, room service, and private dining operations to ensure seamless execution
• Manage labor, scheduling, and staffing levels based on business demand
• Monitor food and beverage costs, inventory, purchasing, receiving, and beverage controls
• Support revenue growth through upselling, guest engagement, and operational efficiencies
• Partner with culinary leadership to ensure smooth coordination between front- and back-of-house operations
• Aid with marketing initiatives, online reputation management, and guest engagement efforts
• Ensure compliance with all food safety, alcohol service, sanitation, and health regulations
• Maintain a clean, safe, and organized restaurant environment

Qualifications

• Education: High school diploma or equivalent required; hospitality or business education preferred
• Experience: Minimum of 3 years of progressive restaurant leadership experience in a fine dining, upscale casual, or hotel restaurant environment
• Previous experience leading, coaching, and developing front-of-house teams
• Strong understanding of restaurant financials, including labor management, inventory, purchasing, beverage cost controls, and profitability
• ServSafe Food Manager Certification and TIPS Alcohol Certification preferred or ability to obtain upon hire
• Strong leadership, organizational, and problem-solving skills
• Excellent communication and interpersonal skills
• Able to manage multiple priorities in a fast-paced hospitality environment
• Able to work flexible schedules, including mornings, evenings, weekends, and holidays
• Proficiency in Microsoft Office and restaurant POS systems preferred
• Able to lift or carry items up to 40 pounds
• Able to stand and remain active for extended periods

About the Role

The CO-OP Restaurant & Lounge, located within The Study at University City, is seeking an energetic, service-driven Restaurant Manager to lead the daily front-of-house operations of their vibrant neighborhood restaurant. This role partners closely with the Director of Food & Beverage to deliver exceptional hospitality, develop high-performing teams, and drive operational excellence throughout the restaurant.