Restaurant Manager

Job Description

Job Description

Restaurant Manager | Upscale, High-Volume Concept

Winter Park, FL

We are seeking an experienced, guest-obsessed Restaurant Manager to lead daily front-of-house operations at our high-volume, upscale restaurant in Winter Park. You will set the standard for polished service, foster a warm, sophisticated atmosphere, and lead a high-performing team to deliver memorable dining moments.

The ideal candidate thrives in a fast-paced environment, possesses deep wine and beverage knowledge, and balances floor leadership with strong operational and financial management.

• Competitive Base Compensation matching experience and local market standards

• Generous Benefits Package (Medical, Dental, Vision, & Paid Time Off)

• Monthly Performance Bonus tied to operational & profitability goals

• Career Growth: Opportunities to develop and expand within a growing upscale hospitality group

Key Responsibilities

• Service Excellence: Oversee daily floor operations during high-volume service, ensuring seamless pacing, polished hospitality, and meticulous attention to detail.

• Guest & Floor Presence: Maintain a strong physical presence in the dining room to build rapport with regulars, handle guest feedback gracefully, and elevate the overall dining experience.

• Beverage & Bar Leadership: Collaborate with the beverage team to maintain high standards across wine, craft cocktails, and spirits; conduct staff beverage tastings and training sessions.

• Team Leadership & Development: Recruit, onboard, train, and mentor FOH staff (servers, sommeliers, bartenders, and hosts). Foster a positive, accountable, and hospitality-driven workplace culture.

• Operations & Cost Management: Oversee scheduling, labor efficiency, floor inventory, and cost-control initiatives to meet financial targets.

• Cross-Functional Synergy: Partner closely with the Executive Chef and kitchen management to maintain seamless line-to-floor communication during service.

Qualifications & Experience

• Experience: Minimum 3+ years of restaurant management experience in a high-volume, upscale, or fine-dining environment.

• Beverage Knowledge: Advanced expertise in wine regions, food-and-wine pairings, craft cocktail programs, and beverage inventory management.

• Leadership Style: Exceptional communication, guest recovery skills, and a passionate, hands-on leadership approach.

• Operational Skills: Proficiency with POS systems, scheduling software, labor management, and dining room reservation platforms (e.g., OpenTable, Resy).