Restaurant Manager

About the role

The Restaurant Manager leads daily Front of House operations at a high-volume craft beer restaurant, ensuring exceptional guest experiences, team leadership, and floor financial controls.

Responsibilities

• Drive guest satisfaction, handle service recovery, monitor online reputation, and foster a positive environment.
• Manage FOH team training, performance evaluations, hiring, scheduling, and team development.
• Oversee bar and beverage program, including liquor ordering, cost control, and compliance with alcohol laws.
• Assist with inventory management, POS system administration, and cash handling.
• Enforce safety, health, and cleanliness standards, ensuring compliance with regulations.

Qualifications

• Minimum 3+ years in restaurant or hospitality management.
• Proven sales and service success.
• Knowledge of liquor laws.
• ServSafe certification or willingness to obtain.
• Experience with POS systems, scheduling, and inventory.
• Strong leadership, communication, problem-solving skills, and ability to remain composed under pressure.
• Availability for nights, weekends, and holidays.

Preferred Skills

• Experience in brewery or craft beer environments.
• Bilingual in English/Spanish.
• Experience opening new locations.
• Responsible alcohol service certifications.

Opportunities for Growth

Ownership of floor operations, professional development, and potential advancement to roles such as General Manager as the business expands.

Benefits

• Insurance coverage.
• PTO.
• Free beer stipend.
• 401k with match.
• Employee discounts.
• Growth opportunities.