The Restaurant Manager oversees the daily operations of the restaurant. They hire and develop talent and provide leadership in community relations, customer service, food preparation, and health compliance.
Manages front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas.
Manages the kitchen team to ensure timely and quality food delivery and resolve service issues.
Hires, trains, and retains talent to deliver extraordinary customer service.
Conducts regular inventory checks and order restaurant supplies as required to ensure adequate stock levels and prevent stock-outs.
Ensures profitability for restaurant working with Operating Partners on financial reports and budget management.
Provides guidance on cleaning, sanitation, and food safety procedures.
Ensures compliance with health and safety regulations and training.
Key Skills
Front Counter
Dining Room Attendant
Coaching
Recruitment
Health & Safety Compliance
Inventory Management
Budgeting
Financial Management
Preferred:
High school diploma/GED, equivalent work experience.
1+ years of restaurant leadership experience.
Food Handlers Certification.
Food Safety Certification (requirement may vary based on city, county or state).
