Restaurant Manager

Position Summary:

The Restaurant Service Manager oversees daily front-of-house operations in a full-service restaurant environment, ensuring excellent customer service, smooth workflow, and adherence to company standards. This role requires strong leadership, team management, and a passion for creating a welcoming and efficient dining experience for guests.

Key Responsibilities:

Operational Management:

• Manage daily front-of-house operations, including dining room, bar, host, and service areas.
• Monitor service flow, table turns, and guest satisfaction to maintain top-tier service quality.
• Work closely with the kitchen and bar teams to ensure smooth communication and timely service.
• Uphold health, safety, and sanitation standards in compliance with local regulations.

Guest Experience:

• Ensure every guest receives exceptional hospitality from arrival to departure.
• Handle guest complaints and feedback promptly and professionally.
• Anticipate guest needs and resolve service or operational issues proactively.
• Table touch to interact with guests to ensure a high level guest experience

Team Leadership:

• Recruit, train, and develop front-of-house staff including hosts, servers, and bartenders.
• Schedule shifts to optimize labor while maintaining service standards.
• Conduct pre-shift meetings to communicate goals, promotions, and daily priorities.
• Provide coaching, mentorship, and performance evaluations.

Financial & Administrative Duties:

• Assist with budgeting, forecasting, and inventory control.
• Monitor labor costs, breakage, and other controllable expenses.
• Track and analyze guest satisfaction metrics and service performance data.
• Ensure compliance with cash handling, liquor laws, and company policies.

Collaboration:

• Work with the General Manager and Chef to plan new menus, seasonal promotions, and special events.
• Support marketing and community engagement efforts to enhance restaurant visibility.

Qualifications:

• 3+ years of experience in restaurant management, preferably in a full-service or fine dining environment.
• Excellent leadership, communication, and organizational skills.
• Strong understanding of restaurant POS systems and basic financial reporting.
• Ability to work under pressure, multitask, and maintain composure.
• ServSafe or equivalent food safety certification required.
• Valid TABC certificate required.
• Flexible schedule, including evenings, weekends, and holidays.

Core Competencies:

• Guest-focused mindset
• Team leadership and motivation
• Conflict resolution and problem-solving
• Attention to detail
• Time management
• Professionalism and integrity

Pay: $40, $55,000.00 per year

Benefits:

• Flexible schedule

Application Question(s):

• How many food service jobs have you had in the last 5 years?

Experience:

• Food service management: 2 years (Required)

Work Location: In person