Restaurant Manager

Specialized Recruiting Group is partnering with a premier hospitality organization to identify an experienced Restaurant Manager to lead front-of-house operations for an upscale dining venue. This leadership role is responsible for delivering exceptional guest experiences, managing daily restaurant operations, and developing a high-performing service team. Reporting directly to the Food & Beverage Director, the Restaurant Manager will oversee supervisors, servers, hosts, bartenders, food runners, and support staff while ensuring operational efficiency and service excellence. Key Responsibilities Recruit, onboard, train, and mentor front-of-house team members, including supervisors, servers, hosts, bartenders, food runners, and support staff. Develop and maintain staffing schedules to align with business demands and service standards. Lead daily pre-service meetings and motivate team members to achieve operational and guest satisfaction goals. Conduct performance reviews, coaching sessions, and ongoing training initiatives. Foster a positive, professional, and collaborative workplace culture. Ensure all employee documentation and required paperwork are completed and maintained. Train and support staff in the use of the Agilysys POS system. Champion company values and service standards. Manage opening, closing, and day-to-day restaurant operations. Oversee Agilysys POS functions, including menu updates, pricing changes, troubleshooting, and reporting. Ensure dining areas, service stations, and furnishings are clean, organized, and presentation-ready at all times. Maintain compliance with health, sanitation, and safety regulations. Partner closely with culinary leadership to provide a seamless dining experience and exceed guest expectations. Assist in developing and implementing ongoing training programs for restaurant staff. Support operational reporting, KPI tracking, and departmental initiatives. Guest Experience Actively engage with guests to ensure satisfaction and promptly address concerns. Monitor guest feedback and service surveys to identify opportunities for improvement. Maintain high standards of hospitality and customer service throughout every shift. Additional Duties Maintain working knowledge of banquet operations and service standards. Provide support to other Food & Beverage outlets and departments as needed. Perform additional duties and special projects as assigned. Qualifications 3–5 years of restaurant management experience, preferably in a fine dining, upscale steakhouse, or luxury hospitality environment. Proven ability to lead teams and drive exceptional guest service results. Strong leadership, organizational, and communication skills. Ability to manage multiple priorities in a fast-paced setting. Knowledge of food safety regulations and industry best practices. Customer-focused mindset with strong problem-solving abilities. Team-oriented attitude and willingness to support operational needs. Ability to obtain ServSafe Certification (sponsored by employer). Physical Requirements Ability to stand and walk for extended periods. Capable of lifting and moving up to 100 pounds when necessary. Fast-paced restaurant setting with moderate to high noise levels, including exposure to kitchen equipment and operations. #J-18808-Ljbffr