Restaurant Manager

Job Description

Job Description

At Ida Claire, we create authentic hospitality experiences rooted in Southern-inspired food, creative cocktails and a warm "Welcome to Our Home" mentality. 

Our restaurant is centered around scratch Southern food and cocktails that are familiar yet presented in a new and creative way. We locally source as much as we can and produce everything in house. 

Ida Claire brings a distinctive, worldly point of view to Southern comfort food traditions, serving everything from lively brunches to relaxed suppers. Our spaces are designed for connection — whether guests are settling in for a leisurely meal, catching up over cocktails, or gathering for a special occasion. Every detail, from the food to the atmosphere, reflects Ida Claire's personality and Southern charm. 

JOB SUMMARY 

We are searching for our next great Manager to join the Ida Claire Crew. As a Service Manager, you will lead successful daily shifts, support front-of-house operations and bring our distinctive brand of Southern Hospitality to life. 

You will prepare the restaurant and team for service, maintain operational standards and ensure every Guest feels genuinely welcomed into our home. Our ideal Service Manager is a hands-on leader who anticipates challenges, responds with urgency and creates a positive, accountable environment where Team Members can perform at their best. 

COMPENSATION & BENEFITS

Salary Range: $60,000–$75,000, plus  monthly profit share  

BENEFITS: THE GOOD STUFF 

• Medical, dental and vision insurance 

• Paid Time Off 

• 401(k) 

• Growth and development opportunities 

EXPERIENCE AND QUALIFICATIONS 

• 2–4 years of restaurant management experience in a high-volume, full-service restaurant with a similar style and level of complexity 

• New restaurant opening experience is a plus 

• Demonstrated ability to lead shifts, coach Team Members and maintain strong hospitality and operational standards 

• Genuine enthusiasm for creating memorable Guest experiences 

• Strong written and verbal communication skills 

• Sound judgment and the ability to make timely decisions in a fast-paced environment 

• Strong organizational skills and the ability to manage multiple priorities 

• Ability to remain cool, calm and collected under pressure 

• Ability to work collaboratively and professionally with Team Members, Managers, Guests and Vendor Partners 

• High school diploma or equivalent required 

• Bachelor’s degree in hospitality management or a related field preferred 

• Knowledge of OpenTable or similar reservation-management software preferred 

• Proficiency with Microsoft Outlook, Microsoft Office or similar software preferred 

• Working knowledge of applicable food safety, alcohol service, sanitation and workplace safety requirements 

• Ability to work a flexible schedule, including days, evenings, weekends and holidays as business needs require 

• Must be able to stand for extended periods and lift up to 50 pounds 

 

KEY RESPONSIBILITIES 

BUSINESS DRIVER 

• Lead successful shifts through thoughtful planning, clear communication and consistent follow-through 

• Support daily front-of-house operations while ensuring our standards, systems and procedures are executed consistently 

• Drive top-line sales by delivering stellar Guest experiences, developing community connections and providing strong leadership throughout the restaurant 

• Manage controllable expenses within your assigned Area of Responsibility using established systems and processes 

• Support effective labor management by creating accurate schedules and adjusting them based on sales forecasts, events, weather and changing business needs 

• Monitor sales, staffing, productivity and service execution throughout each shift and make appropriate adjustments when necessary 

• Maintain a safe, organized and well-manicured restaurant that is as pristine behind the scenes as it is for our Guests 

• Communicate operational questions, concerns and opportunities to the General Manager promptly 

• Support local store marketing and community engagement efforts as assigned 

EXPERIENCE CURATOR 

• Prepare and communicate a clear shift plan that anticipates business levels, special events and potential operational challenges 

• Welcome Guests into our home and create a genuine personal connection to Ida Claire 

• Maintain a visible presence throughout the restaurant and engage personally with Guests 

• Conduct regular table visits and restaurant walkthroughs to evaluate Guest satisfaction, service quality and operational readiness 

• Respond to mistakes or shortcomings in the Guest experience with urgency, ownership and sound judgment 

• Personally address Guest concerns and ensure each issue receives an appropriate resolution 

• Partner with the Culinary Team to deliver an exceptional and seamless dining experience 

• Monitor the quality, presentation and timely delivery of food and beverages 

• Execute unique Ida Claire experiences through live music, a welcoming atmosphere and personalized, one-of-a-kind service 

• Support special events, activations and other experiences that bring Ida Claire’s Brand DNA to life 

PEOPLE CHAMPION 

• Hire, train, develop and retain some of the best talent in the industry 

• Ensure Team Members have the knowledge, tools and resources necessary to succeed in their roles 

• Participate in the orientation and onboarding process for all new front-of-house Team Members 

• Train, coach and provide ongoing feedback regarding hospitality, productivity, safety and performance expectations 

• Create a positive and inclusive culture that attracts talented people and allows Team Members to perform at their best 

• Hold the front-of-house team to high standards through direct, respectful and consistent coaching 

• Celebrate team wins and address performance opportunities promptly and fairly 

• Motivate Team Members through meaningful recognition, engagement and opportunities for growth 

• Communicate Team Member concerns and performance issues to the General Manager promptly 

• Foster productive communication and collaboration between the front-of-house and culinary teams 

• Create a safe, healthy and uplifting work environment for our Team Members and Guests 

AOR MASTER 

• Take ownership of your designated Area of Responsibility and establish clear standards for performance 

• Oversee the scheduling, training, development, one-on-one meetings and specialized tasks associated with your AOR