Restaurant Manager

Job Description

Job Description

** Please note that this salary range is accurate as of July 1st, 2024. It reflects our starting rate ($65,000) as well as the compensation for our most senior employees at this time. All positions will initially be offered at the entry-level rate, with consideration for annual increases based on performance assessments.**

Busboys and Poets is a restaurant/bar/bookstore/event space/community where racial and cultural connections are consciously uplifted and a place to take a deliberate pause and feed your mind, body and soul. It is also a space for art, culture and politics to intentionally collide. We believe that by creating such a space we can inspire social change and begin to transform our community and the world.

Busboys and Poets is seeking an ambitious, hardworking, people-centric individual with proven experience managing across departments as a Front-of-House Manager. In this fast-paced, dynamic work environment, you will deliver training to our diverse staff, as well as managing the overall operation and being an expert in guest relations. The person in this role will represent Busboys and Poets values, including integrity and open and honest communication. If this sounds like the role for you, please consider applying to be a Restaurant Manager at one of our 8 locations in the DMV (DC, MD and VA).

Position Summary
The Front-of-House Manager oversees daily front-of-house operations, ensuring culture-driven hospitality, strong team performance, and consistent execution of company standards. This role leads service, staffing, and floor operations while actively managing and executing daily events.

This role focuses on supervising and developing team members, ensuring proper scheduling and shift coverage, maintaining service quality and cleanliness, and resolving guest concerns in real time. The Front-of-House Manager is expected to perform under pressure, adapt to business needs, and uphold Busboys and Poets standards while delivering culture-driven hospitality.

Job Type: Full-time, Exempt, Salaried/ 50 hour work week
Starting Salary: $65,000+

COMPANY BENEFITS

Busboys and Poets offers competitive pay and benefits including a wide choice of health insurance, dental insurance, vision insurance, 401(k) retirement plan with employer match of 5%, 2 weeks vacation time which increases to a maximum of 4 weeks with tenure, 1 week sick leave per year, $34 per day food credit, designated company paid parking, paid parental leave, early wage access, short term and long term disability, a free life insurance policy up to 1.5x your annual salary, pet insurance, professional development reimbursement, yearly technology stipend and a smart casual dress code.

WHY WORK FOR US

Join a diverse space:

81% of our total workforce identifies as a person of color, 45% of our total workforce identifies as female and 5% of our workforce identifies as a person with disabilities. Our executive team also represents gender diversity, ethnic diversity, sexual orientation, and more. Men and women equally represented as well as various cultural and religious backgrounds. We strive to provide an inclusive workplace where you can bring your authentic self to work.

Grow with us:

Over 60% of our managers were promoted from within to their existing role, from line staff or from Front-of-House manager to Assistant or General Manager. Our entire Executive Team consists of existing employees who showed promise and were promoted into leadership positions.

Work with the latest technologies:

Striving to be a leader in our industry, we utilize a broad spectrum of technologies, including our tech-forward training program, employee payroll system, a self-managed tip distribution system, an events and catering platform, an inventory management system, our POS Toast and much more!

Happy staff:

Busboys and Poets is always looking for the next best way to engage with our staff. This includes raffles, anniversary boxes, an employee-dedicated web-based forum and information site, blog and podcast.

RESPONSIBILITIES

This role will incorporate the following duties:

• Maintain strong floor presence during peak hours

• Engage with guests to ensure a high-quality dining experience (table touches)

• Resolve guest concerns with urgency, professionalism, and ownership

• Turn service challenges into positive guest outcomes

• Responsible for event setup, execution, and directing staff in coordination with the events team to ensure smooth and successful operations

• Model professionalism, accountability, and emotional intelligence

• Foster a positive, respectful, and high-performing team culture

• Upholds company policies including attendance, dress code, and service standards

• Hold team members accountable while maintaining professionalism and respect

• Conducts hourly interviews for new applicants 

• Supports training of the new hires 

• Supervise, coach, and develop hourly team members across departments

• Provide real-time coaching, feedback and structured follow-up to improve performance

• Serve as the lead in monitoring compliance with health and fire safety regulations

• Follow proper cash handling and operational procedures

• Ensures all safety, security, and emergency procedures are followed, including proper opening/closing protocols, cash handling, and incident response. 

• Conducting and attending staff meetings, such as preshifts (daily) and manager meetings (weekly)
• Working closely with fellow Managers and the General Manager to ensure effective business operations, staying later or coming earlier, at times.
• Investigating and resolving guest complaints regarding food quality, service, or accommodations in a polite, friendly manner and while delivering excellent customer service
• Understanding and coaching on all software, including payroll, POS, waitlist, accounting, scheduling, etc.
• Managing one or more department schedules, as needed
• Arranging for equipment maintenance and repairs, and coordinating services such as waste removal and pest control and order and purchase equipment and supplies
• Coordinating with Kitchen Managers to ensure standards are being maintained for cleanliness, sanitation and safety
• Helping with duties of other employees (i.e. host, busser, server, cook, etc.) when necessary because of an unexpected absence or extra volume
• Maintaining a working knowledge of all menu items, products and production procedures
• Performing some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks, when necessary
• Performing other work-related duties as assigned

REQUIREMENTS

• 2+ years of restaurant leadership experience in a high-volume environment

• Proven ability to lead teams and communication skills to train and motivate employees

• Excellent communication, organization, and problem-solving skills

• Strong time management skills, flexibility to adapt to business needs, and a high level of accuracy in handling a variety of responsibilities.

• High school diploma, GED certificate, or demonstration of sufficient reading and math skills to read manuals and prepare computer reports as required; hospitality and restaurant management certification or college degree preferred

• Must maintain open availability, including the ability to work evenings, weekends, and holidays. 

• Strong technical aptitude and computer skills (e.g., Web-based applications, Mobile applications, Excel, Word)

• Demonstrates the ability and commitment to consistently meet deadlines, even in high-volume, fast-paced environments. 

• Required to maintain current licenses (Food Safety, ABRA/ABC, ServSafe, Alcohol Awareness) or successfully obtain all required licenses for the jurisdiction of employment within 30 days of hire. 

• Must have reliable transportation.

PHYSICAL DEMANDS

The role of a restaurant manager is both physically and mentally demanding. This position requires standing and walking for extended periods throughout the shift. Managers must be able to lift and carry up to 50 pounds and regularly handle and taste both raw and prepared food items.

Restaurant managers typically work 45–50 hours per week; however, due to the nature of the business, schedules may include extended, irregular hours, including evenings, weekends, and holidays.

Managers may also be required to work at different locations based on business needs.

Busboys and Poets is an Equal Opportunity Employer

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