Restaurant Manager

Job Description

Job Description:\n\nDescription:\nWHY MY NEIGHBOR FELIX\nMy Neighbor Felix is a vibrant, Mexican-inspired restaurant built around genuine hospitality, bold flavors, handcrafted cocktails, and an energetic atmosphere. Our team creates welcoming, memorable experiences that feel personal, lively, and attentive rather than scripted. We value connection, product knowledge, professionalism, accountability, teamwork, and the confidence to anticipate what a guest needs before they ask. \nJOB OVERVIEW\nThe Restaurant Manager is a salaried operations leader responsible for overseeing the daily operations of the restaurant while ensuring exceptional guest experiences, operational excellence, and compliance with Company standards. Reporting to the General Manager, the Restaurant Manager provides leadership and support to front-of-house team members while partnering with culinary leadership to ensure seamless restaurant operations. This position is responsible for supervising daily service, developing employees, maintaining hospitality standards, managing labor, supporting financial performance, ensuring compliance with food safety and liquor regulations, and promoting a culture of accountability, professionalism, teamwork, and continuous improvement. The Restaurant Manager is expected to lead by example through integrity, sound judgment, operational leadership, and an unwavering commitment to delivering outstanding guest experiences.\n \nESSENTIAL RESPONSIBILITIES\n\n Supervise and direct the daily operations of the restaurant while maintaining exceptional standards for guest service, hospitality, cleanliness, safety, and operational excellence.\n Lead, coach, mentor, and develop front-of-house team members by providing ongoing training, performance feedback, recognition, and accountability while fostering a positive and professional work environment.\n Recruit, interview, onboard, train, schedule, develop, and retain high-performing restaurant team members in partnership with the General Manager and Human Resources.\n Direct daily floor operations by assigning stations, deploying labor, monitoring service flow, and ensuring efficient restaurant execution throughout all operating hours.\n Ensure guests consistently receive exceptional hospitality by actively engaging with guests, responding to concerns, resolving service issues, and promoting positive guest experiences.\n Maintain comprehensive knowledge of all food, beverage, wine, cocktail, and menu offerings while ensuring team members demonstrate strong product knowledge and confidently communicate with guests.\n Monitor service quality, cleanliness, appearance, and operational execution throughout each shift while implementing corrective action when necessary.\n Ensure compliance with all Company policies, food safety standards, sanitation requirements, responsible alcohol service requirements, liquor laws, workplace safety procedures, and all applicable federal, state, and local regulations.\n Develop and maintain systems that promote consistency, organization, cleanliness, operational efficiency, and exceptional hospitality throughout the restaurant.\n Monitor labor performance, staffing levels, productivity, and operational efficiency while supporting Company labor objectives and financial performance.\n Assist with inventory management, ordering, receiving, cash handling procedures, supply management, and operational controls while protecting Company assets.\n Conduct coaching conversations, performance evaluations, corrective action, employee recognition, and development discussions while maintaining appropriate documentation.\n Collaborate with the General Manager, Executive Chef, and other members of restaurant leadership to achieve operational goals, financial objectives, guest satisfaction metrics, and Company initiatives.\n Ensure restaurant facilities, dining rooms, patios, bars, service stations, equipment, and guest areas remain clean, organized, properly maintained, and operating safely.\n Review operational reports, labor reports, guest feedback, sales performance, and other operational metrics to identify opportunities for continuous improvement.\n Investigate guest concerns, service failures, employee concerns, policy violations, and operational issues while implementing appropriate corrective action and communicating significant matters to restaurant leadership.\n Conduct regular operational inspections to ensure compliance with Company policies, cleanliness standards, hospitality expectations, safety procedures, and operational requirements.\n Attend management meetings, leadership meetings, training sessions, and Company development programs while effectively communicating organizational priorities to restaurant team members.\n Protect Company confidential information, including employee information, financial information, operational procedures, guest information, vendor relationships, pricing information, and other proprietary business information.\n Present a professional appearance while demonstrating integrity, accountability, professionalism, and leadership in every interaction with guests, employees, vendors, and Company leadership.\n Perform other leadership responsibilities as assigned based on business needs.\n\n \n\nMY NEIGHBOR FELIX SERVICE STANDARDS\nSTANDARD EXPECTED BEHAVIOR\nLeadership\n\n Lead by example while creating a positive, accountable, hospitality-driven culture.\n\nHospitality\n\n Deliver exceptional guest experiences while coaching the team to exceed guest expectations.\n\nAccountability\n\n Hold yourself and others accountable for Company standards and operational excellence.\n\nOperational Excellence Maintain consistent execution of service, cleanliness, safety, and restaurant standards.\n\n Maintain consistent execution of service, cleanliness, safety, and restaurant standards.\n\nCommunication\n\n Foster open, respectful, and timely communication with employees, guests, and leadership.\n\nProfessionalism\n\n Demonstrate integrity, professionalism, sound judgment, and respect in every interaction.\n\nRequirements:\nQUALIFICATIONS\nEducation / Certifications\n\n High school diploma or equivalent required; associate's or bachelor's degree in Hospitality Management, Business Management, Restaurant Management, or a related field is preferred.\n Current ServSafe® Manager Certification and TIPS (or equivalent responsible alcohol service certification) required or the ability to obtain and maintain certification within the timeframe established by the Company.\n Minimum of two (2) years of progressively responsible restaurant leadership experience preferred.\n Demonstrated ability to lead, coach, motivate, and develop high-performing restaurant teams.\n Strong understanding of hospitality, guest service, food safety, responsible alcohol service, sanitation, and workplace safety standards.\n Ability to effectively prioritize multiple responsibilities and make sound operational decisions in a fast-paced, high-volume environment.\n Strong communication, organizational, leadership, conflict resolution, and problem-solving skills.\n Proficiency with restaurant technology, including point-of-sale systems, inventory systems, scheduling software, Microsoft Office, and other business applications.\n Ability to work a flexible schedule, including mornings, evenings, weekends, holidays, extended shifts, and other hours as business needs require.\n Must obtain and maintain all licenses, permits, certifications, and training required by applicable law or Company policy.\n\nEXPERIENCE\n\n Minimum of two (2) years of progressive restaurant management or hospitality leadership experience preferred.\n Experience supervising, coaching, developing, and motivating restaurant team members in a high-volume restaurant environment.\n Experience maintaining exceptional guest service, hospitality standards, operational consistency, and guest satisfaction.\n Experience scheduling labor, managing productivity, monitoring labor costs, and supporting operational profitability.\n Experience conducting employee training, onboarding, coaching, performance management, and corrective action.\n Experience overseeing responsible alcohol service, food safety compliance, sanitation standards, and workplace safety.\n Experience with inventory management, cash handling procedures, operational controls, and cost management is preferred.\n Experience assisting with recruiting, interviewing, hiring, employee development, and retention is preferred.\n Equivalent combinations of education, training, and experience that demonstrate the ability to successfully perform the essential functions of the position may be considered.\n\nKNOWLEDGE\n\n Thorough knowledge of restaurant operations, hospitality principles, guest service standards, and front-of-house execution.\n Thorough understanding of food safety, sanitation, responsible alcohol service, liquor law compliance, workplace safety requirements, and applicable health department regulations.\n Knowledge of labor planning, scheduling, productivity management, inventory control, operational efficiency, and cost management principles.\n Knowledge of leadership principles, employee coaching, conflict resolution, performance management, and team development.\n Ability to analyze operational challenges, identify solutions, prioritize competing demands, and make sound business decisions.\n Knowledge of Company operational standards, policies, procedures, and hospitality expectations.\n Ability to maintain confidentiality regarding employee information, Company operations, financial information, guest information, vendor relationships, and other proprietary business information.\n Working knowledge of applicable federal, state, and local employment, wage and hour, workplace safety, food safety, and liquor licensing regulations affecting restaurant operations.\n Proficiency with restaurant technology, scheduling systems, point-of-sale systems, inventory platforms, Microsoft Office, and other business applications as applicable.\n\nPHYSICAL DEMANDS & WORK ENVIRONMENT\nThe requirements below are representative of those necessary to perform the essential functions of the position. Reasonable accommodations may be made for qualified individuals with disabilities.\n\n Stand and walk for prolonged periods throughout food preparation, service, cleaning, and closing duties while frequently moving throughout kitchen, storage, dishwashing, walk-in cooler, freezer, and receiving areas.\n Frequently bend, reach, twist, stoop, kneel, crouch, climb, balance, grasp, and perform repetitive hand, wrist, and arm movements while preparing food, cleaning, stocking, lifting, and operating kitchen equipment.\n Lift, push, pull, carry, and move up to 50 pounds on a regular basis, including food products, ingredient containers, cookware, dish racks, equipment, cleaning supplies, and other operational materials, with or without reasonable accommodation.\n Safely operate commercial kitchen equipment, including but not limited to dishwashing machines, ovens, grills, fryers, slicers, mixers, food processors, knives, and other kitchen equipment appropriate to the position.\n Work in a fast-paced kitchen environment with frequent exposure to hot surfaces, steam, open flames, boiling liquids, sharp objects, cleaning chemicals, food allergens, grease, wet floors, refrigeration units, freezers, and varying indoor temperatures.\n Utilize proper lifting techniques and follow all Company safety procedures, food safety standards, sanitation requirements, chemical handling procedures, and personal protective equipment requirements as applicable.\n Hear, speak, read, and communicate effectively with managers, team members, vendors, and other departments in a busy kitchen environment with multiple simultaneous activities and elevated noise levels.\n Maintain the physical stamina necessary to perform repetitive tasks while working efficiently during extended periods of high business volume.\n Work a flexible schedule that may include mornings, afternoons, evenings, weekends, holidays, extended shifts, and overtime as business needs require.\n\nEMPLOYMENT EXPECTATIONS\n\n Maintain regular and punctual attendance while providing dependable leadership and operational support.\n Demonstrate professionalism, integrity, accountability, and sound judgment in all interactions with guests, employees, vendors, and Company leadership.\n Lead by example by consistently modeling Company values, policies, food safety standards, sanitation procedures, and operational expectations.\n Coach, mentor, develop, and support culinary team members through ongoing training, feedback, and performance coaching while promoting a positive and respectful workplace culture.\n Maintain compliance with the My Neighbor Felix Employee Handbook, Company policies, food safety standards, workplace safety requirements, anti-discrimination and anti-harassment policies, confidentiality obligations, and all applicable federal, state, and local laws.\n Promptly report workplace injuries, safety concerns, food safety issues, equipment failures, suspected policy violations, or other operational concerns through appropriate reporting channels.\n Protect Company assets by ensuring proper handling of inventory, equipment, confidential information, recipes, and proprietary business practices.\n Support restaurant profitability through responsible labor management, food cost awareness, waste reduction, inventory control, and operational efficiency.\n Complete required administrative responsibilities, documentation, training, coaching records, and operational reporting accurately and in a timely manner.\n Foster teamwork, accountability, open communication, and continuous improvement while supporting Company initiatives and operational goals.\n Perform other leadership responsibilities as assigned based on business needs. \n\nLEADERSHIP RESPONSIBILITIES\nExamples include:\n\n Lead by example and model Company values, professionalism, accountability, integrity, and genuine hospitality.\n Foster a positive, respectful, and inclusive work environment focused on teamwork, employee development, operational excellence, and guest satisfaction.\n Coach, mentor, and develop restaurant team members through ongoing training, constructive feedback, and performance coaching.\n Support recruiting, interviewing, onboarding, and retention efforts while helping build a high-performing restaurant team.\n Hold team members accountable to Company standards while partnering with senior leadership on performance improvement, corrective action, recognition, and employee development.\n Promote compliance with Company policies, hospitality standards, food safety requirements, responsible alcohol service standards, workplace safety procedures, and all applicable federal, state, and local laws. \n\nSALARY & BENEFITS\nSalary Annual Range: $62,000 - $74,000 per year\nClassification: Exempt; Salaried Position\nActual starting compensat