Restaurant Manager -El Torito

Job Overview At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We set our standards high and believe in delivering not just meals but unforgettable experiences. If you share this passion, we invite you to join our XRG team! Why XRG? We offer a comprehensive package that rewards excellence and promotes growth: Competitive Pay and Partner Perks: Our bonus structure through the Profit for Partners Program rewards hard work. The range for this position is $72,000-$75,000 annually depending on experience. Unique Culture: Our Core Values set us apart, making XRG culture truly unmatched. Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match*. Company-Paid Life Insurance. Career Growth Opportunities: We promote from within. Professional Development Reimbursement Program. Employee Referral Program. Safety & Compliance Incentives. Free Food: Monthly Meal Card allowances usable at any of our locations/brands. Time Off: Paid vacation time. Sick Time: Offered in eligible states (CA, CO, AZ, MA, MD, WA, NY, NV, IL) with paid sick leave. Financial Well-Being: Exclusive Credit Union Benefits, including Checking/Savings, Loans, and Financial Education. Partner Perks: Discounted rates on theme parks, travel, apparel, sports tickets, and more. Life Beyond Work: Additional benefits such as pet insurance, legal services, and more. Purpose The Restaurant Manager oversees and directs the seamless running of the restaurant, supervising all team members. The Manager leads in the General Manager’s absence, ensures efficient service, meets financial and statutory requirements, and delivers outstanding guest service. Duties & Responsibilities Coach, develop, and lead by example. Ensure staff is equipped with the tools to complete tasks. Touch tables to ensure guest satisfaction. Recognize and cultivate regular guests and repeat business. Create an environment of trust and mutual respect. Maintain highest standards of food and beverage quality, guest service, cost control, and consistency. Manage staffing levels and controllable costs in line with the budget. Ensure private events, catering, and banquets are successfully executed. Adhere to company cash handling procedures. Ensure all equipment is clean and in excellent working condition. Complete nightly logs and manager reports. Handle the full lifecycle of team members, including hiring, training, coaching, skill development, and terminations. Provide guests with accurate menu, pricing, and allergen information. Respond to guest concerns/complaints, correct errors, and resolve complaints while maintaining a positive attitude. Understand and adhere to the employee handbook regulations. Comply with all safety and health department procedures and state/federal liquor laws. Maintain company safety and sanitation standards. Ensure proper check‑out procedures. Assist and/or complete additional tasks as assigned. Qualifications & Skills High School Diploma or equivalent required. Bachelor’s Degree preferred. Proof of eligibility to work in the United States. Valid Driver’s License. 21+ years of age. Possession of or the ability to possess all state required work cards. Minimum of two (2) years related experience. Proficient in Windows MS Office, Open Table, Outlook. Knowledge of profitability analysis and budgeting, cost of sales, payroll management, purchasing, receiving, inventories, and cost controls. Knowledge of state and local laws applicable to liquor, labor, and health code regulations. Experience with POS systems and back‑office reporting systems. Familiarity with beer and spirits. Proper lifting techniques. Guest relations. Sanitation and safety. Safe alcohol service. Full‑service restaurant operations. Effective communication in English, both verbally and in writing with staff, clients, and the public. Working Conditions The working conditions described below are representative of those a team member encounters while performing the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential duties. Small to medium office or shared workspace. Work indoors and/or outdoors, exposed to hot and/or cold surfaces, steam, and wet floors. Work in an environment with varying noise levels, crowds, and smoke, depending on guest volume. Fast‑paced, high‑volume, full‑service restaurant. Very “hands‑on style” management. Work varied shifts to include days, nights, weekends, and holidays. Physical Requirements The physical demands described below are representative of those that must be met by a team member to successfully perform the essential duties and responsibilities of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential job functions. Ability to walk long periods of time. Ability to stand for long periods of time. Ability to use hands to handle, control, or feel objects, tools, or controls. Ability to repeat the same movements for long periods of time. Ability to understand the speech of another person. Ability to speak clearly so listeners can understand. Ability to push and lift to 50 lbs. Ability to reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl. Disclaimer This job description is a summary of duties expected to be performed in the normal course of work. It is not an all‑inclusive list but a broad guide of expected duties. The description can be modified at any time with or without notice. #J-18808-Ljbffr