Restaurant Manager

Job Description

Job Description

Description:

Restaurant Manager -

About Us

Katella Delicatessen-Restaurant-Bakery has been a landmark in Los Alamitos for over 50 years. We are a classic Jewish deli that has recently expanded and remodeled. Some of our exciting new additions include fresh-roasted coffee, a state-of-the-art bar, a scratch pizza oven, and an expanded menu with new selections.We are looking for an experienced Restaurant Manager who is passionate about providing excellent guest service and leading a team by example. The ideal candidate has a hands-on management style, a positive attitude, and a willingness to do whatever it takes to ensure the restaurant operates successfully.

The Restaurant Manager is responsible for overseeing the daily operations of the restaurant and ensuring an exceptional guest experience. This includes training and developing employees, supervising staff, maintaining high service standards, and handling any issues that may arise during each shift.The ideal candidate will have experience interviewing, hiring, training, scheduling, and managing employees. They should also be comfortable analyzing financial reports, managing labor and food costs, and achieving business goals while maintaining high standards of quality and guest satisfaction.

Responsibilities

• Oversee the daily operations of the restaurant and ensure an exceptional guest experience.
• Lead, train, coach, and develop team members while maintaining a positive work environment.
• Interview, hire, schedule, and evaluate employees.
• Monitor labor, food costs, and P&L performance to meet financial goals.
• Maintain high standards of food quality, cleanliness, safety, and customer service.
• Resolve guest and employee concerns professionally and efficiently.
• Coordinate restaurant events and private buyouts.
• Assist in all areas of the restaurant as needed to ensure smooth operations.
• Ensure compliance with all company policies, procedures, and health and safety standards.

Qualifications

• Minimum of 3–5 years of management experience in a high-volume restaurant.
• Strong knowledge of P&L statements and cost analysis.
• Excellent leadership, communication, and organizational skills.
• Ability to write reports, business correspondence, and procedural manuals.
• Ability to train, coach, and develop employees.
• Must be able to stand for extended periods.
• Flexible availability, including nights, weekends, and holidays.