Restaurant Manager

Job Description

Job Description

Restaurant Manager

Reports To

General Manager / Director of Food & Beverage

Position Summary

The Restaurant Manager is responsible for leading the daily operations, ensuring exceptional guest experiences while driving operational excellence, employee engagement, and financial performance. This position oversees all front-of-house operations, collaborates closely with the Executive Chef and Banquet team, and ensures that the restaurant and bar consistently delivers the high-quality dining experience expected by our guests.

The Restaurant Manager is expected to lead by example, create a positive and accountable work environment, and maintain the highest standards of hospitality, food safety, cleanliness, and professionalism.

Essential Duties and Responsibilities

Guest Experience

• Ensure every guest receives prompt, friendly, and attentive service.
• Lead the team in creating memorable dining experiences that encourage repeat business.
• Resolve guest concerns professionally and promptly.
• Monitor online guest feedback and work with management to improve service standards.
• Maintain exceptional appearance, cleanliness, and ambiance throughout the restaurant, bar, patio, and dining areas.

Restaurant Operations

• Manage the daily operations of Restaurant + Bar.
• Supervise opening, closing, and shift-change procedures.
• Ensure all operating standards and service procedures are consistently followed.
• Coordinate restaurant operations with banquet, catering, golf, and hotel departments when applicable.
• Monitor restaurant reservations, seating, and guest flow to maximize efficiency.
• Maintain proper inventory levels of beverages, supplies, and operating materials.
• Oversee POS accuracy, cash handling, deposits, and daily reporting.

Leadership & Staff Development

• Recruit, interview, hire, onboard, and train restaurant employees.
• Create weekly schedules based on business demands while managing labor costs.
• Coach, mentor, and develop team members through regular feedback.
• Conduct performance evaluations and disciplinary meetings as needed.
• Promote teamwork, professionalism, accountability, and employee recognition.
• Ensure compliance with all company policies and employee handbook standards.

Financial Responsibilities

• Achieve revenue, labor, and profitability goals.
• Control food, beverage, and operating expenses.
• Review daily sales reports and identify opportunities to increase revenue.
• Assist with budgeting and forecasting.
• Minimize waste through proper inventory management.

Food Safety & Compliance

• Ensure compliance with all Pennsylvania Department of Health regulations.
• Maintain ServSafe and RAMP compliance where required.
• Enforce responsible alcohol service standards.
• Ensure OSHA safety practices are followed.
• Maintain sanitation and cleanliness standards throughout all guest and service areas.

Communication

• Maintain effective communication with the Executive Chef, General Manager, Banquet Department, and Club leadership.
• Conduct pre-shift meetings to communicate daily specials, promotions, reservations, and operational updates.
• Participate in management meetings and assist with strategic planning initiatives.

Qualifications

• Minimum three (3) years of restaurant management experience.
• Previous upscale casual or full-service dining experience preferred.
• Strong leadership, coaching, and conflict-resolution skills.
• Excellent guest service and interpersonal communication skills.
• Experience managing labor, food cost, and beverage cost.
• Knowledge of POS systems and Microsoft Office.
• ServSafe Certification preferred.
• Pennsylvania RAMP Certification required or ability to obtain.
• Ability to work evenings, weekends, holidays, and special events.

Physical Requirements

• Stand and walk for extended periods.
• Lift and carry up to 50 pounds.
• Bend, reach, kneel, and climb stairs as necessary.
• Work in a fast-paced environment while maintaining professionalism.

Core Expectations

The Restaurant Manager is expected to:

• Lead by example with integrity and professionalism.
• Build a culture centered on hospitality, teamwork, and accountability.
• Maintain a clean, safe, and welcoming environment for guests and employees.
• Demonstrate flexibility and adaptability in meeting operational needs.
• Represent establishment in a positive and professional manner at all times.

Disclaimer

This job description is intended to describe the general nature and level of work performed by employees assigned to this position. It is not intended to be an exhaustive list of all duties, responsibilities, or qualifications. The restaurant reserves the right to modify this job description and assign additional responsibilities as business needs require.