Restaurant Manager

Job Description

Job Description

Culinaire Staffing seeks an experienced Restaurant Manager to lead front-of-house operations for an upscale fine dining steakhouse in Los Angeles. The Restaurant Manager will ensure exceptional guest service, consistent food and beverage quality, effective financial and labor management, and the professional development and front-of-house oversight required for a high-caliber hospitality operation.

• Oversee daily restaurant operations and shift management to maintain service standards, dining room flow, and guest satisfaction in a fine dining steakhouse environment.
• Recruit, hire, train, coach, and supervise front-of-house team members; conduct performance evaluations and manage corrective action as needed to support staff development and retention.
• Collaborate with culinary leadership to enforce service protocols, ensure consistent food presentation, and maintain dining room standards aligned with fine dining expectations.
• Manage financial and administrative responsibilities, including monitoring sales, labor, and operational expenses; prepare and review payroll, reports, and other required documentation in a timely and accurate manner.
• Estimate and control food and beverage costs through ordering oversight, portion control, inventory management, and waste reduction initiatives in coordination with operations and purchasing teams.
• Maintain compliance with sanitation, health, and safety regulations; enforce proper food handling and facility cleanliness standards consistent with local requirements.
• Implement and maintain security procedures to protect guests, staff, and assets; complete incident and accident reports promptly when required.
• Respond professionally to guest feedback and complaints, driving service recovery and encouraging repeat business and positive reputation for the restaurant.
• Utilize hospitality technology effectively, including POS systems, scheduling and payroll software, and mobile management applications to optimize operations.

Qualifications

• Minimum 2 years of management experience in a fine dining environment, preferably within upscale steakhouses or comparable full-service restaurants.
• Proven leadership skills with experience hiring, training, coaching, and developing front-of-house teams.
• Strong knowledge of food ingredients, cooking techniques, wine and beverage service, and dining room dynamics applicable to fine dining service.
• Demonstrated ability to manage financials, control food and labor costs, and complete administrative tasks accurately and on schedule.
• Excellent interpersonal, written, and verbal communication skills; ability to maintain professionalism and composure in a fast-paced environment.
• Proficiency with common hospitality technology: POS systems, scheduling and payroll platforms, and related mobile apps.
• Valid California Food Handler's Card or equivalent certification; flexibility to accommodate last-minute operational changes.
• Professional appearance and strong customer service orientation.

Preferred

• Prior experience managing wine programs or beverage operations, including beverage cost control and staff training in wine and spirits service.
• Additional certifications in food safety, alcohol service, or hospitality management.