Dining Room Manager

Job Description

Job Description

We are seeking an experienced Restaurant Manager to lead daily operations, inspire a high-performing team, and deliver an excellent guest experience. The ideal candidate has at least 3 years of restaurant management experience, strong leadership skills, and a hands-on approach to service, staffing, and profitability. They should be passionate and knowledgeable about food, wine, beer, spirits, and hospitality.

Key Responsibilities

- Oversee front-of-house and back-of-house operations to ensure smooth, efficient

service.

- Hire, train, coach, and schedule staff while maintaining a positive team culture.

- Monitor food quality, cleanliness, and compliance with health and safety

standards.

- Manage inventory, vendor orders, labor costs, and daily cash handling.

- Resolve guest concerns quickly and professionally to maintain high satisfaction.

- Track sales, labor, and operating expenses to support profitability goals.

- Daily updates and spot education to FOH team in pre-service

- Effectively communicates with management and staff in order to fulfill and

address any issues or needs requested by guests and/or other employees

- Provide leadership and direction in the execution and measurement of guest

service standards within beverage operations to ensure continued growth and

profitability.

- Anticipate guests’ needs, respond promptly and acknowledge all guests,

however busy, and always maintain positive guest relations

- Monitor staff performance in all phases of service and job functions, ensuring that

all procedures are carried out to departmental standards.

- Ensure all policies, procedures, and practices are consistent with the Company’s

core service standards and brand attributes.

- Issue employee disciplines and/or commendations in accordance with company

standards.

- Learn the policies and procedures of the restaurant as well as all FOH and BOH

operations

- Management of floor and opening/closing duties

Qualifications

- 3 or more years of experience in restaurant management or a similar leadership

role.

- Strong leadership, communication, and problem-solving abilities.

- Knowledge of scheduling, inventory control, and basic financial reporting.

- Familiarity with food safety regulations and best practices.

- Ability to work flexible hours, including evenings, weekends, and holidays.

- Experience with Toast, Opentable, and Tripleseat are preferred.

*Candidates that do not meet qualifications will not be eligible.

What We Offer

We offer a competitive salary, opportunities for advancement, and a supportive team environment. If you are an organized, service-focused leader who thrives in a fast-paced restaurant setting, we would love to hear from you!

After 90 days:

Vacation- two weeks paid vacation which resets at the beginning of the calendar year without rollover

Health insurance- 50% employer compensated medical and dental insurance towards monthly premium