Restaurant Manager

Job Description

Job Description

Position Summary

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, strong financial performance, and effective team leadership. This role manages front-of-house and back-of-house operations, develops staff, maintains quality and safety standards, and drives operational excellence in a fast-paced environment.

• Oversee the day-to-day operations of the restaurant to ensure exceptional guest service and operational efficiency.
• Lead, coach, and develop front-of-house and back-of-house team members to achieve performance goals.
• Recruit, interview, hire, onboard, and train new employees.
• Create employee schedules while managing labor costs and staffing levels.
• Monitor sales, labor, food costs, and other key performance indicators to achieve financial goals.
• Ensure compliance with all food safety, sanitation, health, and company standards.
• Resolve guest concerns professionally and effectively to maintain high customer satisfaction.
• Conduct regular team meetings, coaching sessions, and performance evaluations.
• Maintain inventory levels and oversee ordering of food, beverages, and supplies.
• Collaborate with kitchen leadership to ensure food quality, consistency, and timely service.
• Analyze operational reports and implement strategies to improve profitability and guest satisfaction.
• Ensure the restaurant is clean, organized, and well-maintained at all times.

• Minimum of 2–5 years of restaurant management experience.
• Proven leadership experience in a high-volume restaurant environment.
• Strong knowledge of restaurant operations, labor management, and food safety regulations.
• Experience with scheduling, inventory management, and cost control.
• Excellent leadership, communication, and problem-solving skills.
• Ability to multitask and perform well under pressure.
• Flexible schedule, including evenings, weekends, and holidays.
• High school diploma or equivalent required; college degree in Hospitality, Business, or a related field preferred.

• Experience managing teams of 20+ employees.
• Proficiency with restaurant POS and scheduling systems.
• Strong financial acumen, including P&L management.
• Experience improving employee engagement and retention.
• ServSafe Manager Certification (or ability to obtain).
• Experience with budgeting, forecasting, and performance metrics.