Restaurant Manager

Seeking a dynamic, numbers-driven person to oversee day-to-day operations.

The ideal candidate blends exceptional, guest-first hospitality with sharp business acumen. You will be directly responsible for protecting margins through strict food costing, optimization of inventory, and driving staff productivity to build a highly profitable operation.

• Financial Management:   Execute precise food costing and menu management to control cost of goods sold, audit weekly purchasing sheets, and control labor spend.
• Maximize Profitability:   Implement service strategies and upselling techniques to increase average guest check sizes across the dining room, tasting bar, and private events.
• Labor & Productivity:   Build an efficient staff schedule that balances labor targets with high-volume peak periods, ensuring seamless cross-training between front-of-house and kitchen workflows.
• Operational Leadership:   Maintain an energetic, hospitable floor presence. Oversee food quality, guest satisfaction, safety protocols, and general maintenance.
• Event Oversight:   Supervise execution of peak winery traffic periods, weekend brunch crowds, and special events.

Qualifications:

• 2-years of restaurant management experience in a full-service environment. Winery or event-venue experience is a plus but not necessary.
• Hands-on experience calculating food costs and reducing waste.
• High-energy motivator who leads by example on the floor during busy shifts.
• TABC Certificate required.

Food Handlers Manager Certificate required.