Restaurant Manager

Latest job information from Le Colonial - Houston for the position of Restaurant Manager. If the restaurant manager vacancy in Houston matches your qualifications, please submit your latest application or CV directly through the updated Jobkos job portal. Please note that applying for a job may not always be easy, as new candidates must meet certain qualifications and requirements set by the company. Summary of Position: The role of the Restaurant Service Manager is to provide a remarkable customer experience with a focus on professionalism. This position is a manager role focused on service operations. The ideal candidate must possess in‑depth knowledge about Food & Beverage, specifically Wine, in addition to superior customer relation and management skills in a fine dining setting. Excellent communication is essential to build rapport with guests and to help lead a team. The manager is responsible for leading department‑level restaurant operations and serving as a role model for the company’s core values. A strong passion for culinary excellence, wine and spirits knowledge, and customer service is critical to this position. Duties & Responsibilities include but are not limited to: Be the main presence at the front door and in the dining room, maintaining constant communication with servers, captains and guests throughout the service – floor presence is vital. Maintain a professional and welcoming attitude while at work to all guests and team members. Show guests to tables during lunch and dinner service as needed and ensure proper seating standards are applied. Take ownership of the profitability of the restaurant through managing controllable costs (labor, turnover, food and beverage costs, etc.). Maintain accountability for training and developing team members to include coaching, mentoring and performance assessment. Take monthly wine inventory – responsible for all beverage COGS. Adhere to all company service standards and procedures and enforce them throughout the team for consistency. Greet and escort guests with a professional and positive attitude and ensure the right of way is followed per our standard. Oversee the flow of guests within the restaurant, ensuring seat‑first and seat‑last tables are followed by the host team and guests are greeted upon arrival with a smile and phones are answered within three rings. Understand how OpenTable works and plan the book for the night, knowing every special request, allergy, VIP that is coming in each night and plotting special tables accordingly. Understand standards of all front‑of‑house positions, including the hostess manual and bartender’s role along with cocktail preparation and service steps. Full menu knowledge with cocktail preparation is a must. The Service Manager must be able to step in to perform all tasks such as answering the phone, making reservations, bussing tables, waiting on tables, making drinks, helping bar back, etc. Manage the front‑of‑house team to ensure they are in their sections and caring for guests per standards. Drive a culture of teamwork between peers and team members. Monitor service table clearing, speed of resets and ensure sanitation protocols are adhered to. Must assist on the floor and help buss tables when needed; the role is to be present and by the side of everyone. Act as liaison between kitchen staff and floor staff, assisting with any questions the chef has regarding special requests, menu counts, 86’ing of menu items, server errors, etc. The role is to coach the service team to improve. Maintain ambience of the restaurant, such as lighting, music, cleanliness, and hygiene, ensuring music volume and type are correct per standard. Oversee and proactively deal with guest queries and complaints, staying present on the floor and in your zone. Advise guests on menus and beverage choices through full knowledge of each menu item. Be present on the floor during the transition if another manager is conducting the pre‑shift. In the absence of the GM or AGM, the Service Manager will conduct the pre‑shift and complete the DUB for all pre‑shift notes. Required Skills: Customer service skills – working with customers is a key part of a Service Manager’s position; maintaining professionalism is vital. Numerical abilities – administrative duties such as budgeting and payroll administration require a good grasp of numeracy. Organization – keeping track of shifts, customers, staff and overall front‑of‑house operations. Physical stamina – working in a restaurant can be physically demanding, requiring fitness to stand for long periods and lift heavy items. Leadership skills – motivating a team and ensuring good performance from all staff. Qualifications: Previous salaried management experience in fine dining restaurants required, 3‑5 years preferred. Stability in previous management positions preferred. Understanding of nightlife and evening dining service. Excellent phone and communication skills. Proficiency in Microsoft 365 applications preferred. Must be a team player. High school diploma or GED equivalent required. ServSafe/Food Handler’s Manager Certification required. TABC Certification required. Physical Demands: This position is very active and requires standing for extended periods of time. The position may require occasional lifting of products weighing up to 40 pounds. Position Type and Expected Hours of Work: This position regularly requires long hours and a schedule that fluctuates based on business needs, including weekends and holidays. Restaurant is open until 10 PM Sunday through Wednesday, 11 PM Thursday, and 12 midnight Friday and Saturday. #J-18808-Ljbffr