Restaurant Manager

Job Details: Job Location: Q39 LSMO - Lees Summit, MO, Salary Range: $62000.00 - $90000.00Salary/year, JOIN OUR Q39 LEADERSHIP TEAM!! We are seeking a career-minded, highly experienced Front of House Manager to lead our team and deliver exceptional guest experiences. Looking for talented leaders for our KC Metro Area Location-Lees Summit If you’re ready to grow your career with a team that values energy, excellence, and people-first leadership, we’d love to connect. Our culture is fun, supportive, and hospitality-driven—we work hard, celebrate wins, and take care of our people. We offer competitive benefits, strong leadership development opportunities, and even a relocation bonus for the right candidate. Our passion is creating craveable, memorable dining experiences. The FOH Manager plays a critical role in leading and supporting the Q39 guest experience. This role is responsible for developing and managing their assigned team, ensuring consistent hospitality, upholding Q39 service and quality standards, and driving revenue and cost control measures. FOH Managers are accountable for smooth daily operations, guest satisfaction, and alignment with Q39’s vision and values. Salary is Negotiable- We pay based on expereince! This position reports directly to the General manager & Asst. General Manager Key Accountabilities: Team Leadership & Accountability – Lead, coach, and hold assigned FOH team members accountable for performance, hospitality, and adherence to Q39 standards. Guest Experience & Hospitality – Ensure every guest receives attentive, professional, and memorable service; resolve concerns with care and urgency. Quality Control – Oversee accuracy and consistency of food and beverage presentation, order delivery, and hospitality standards. Communication & Coordination – Partner with other FOH/BOH leaders to ensure smooth service execution and consistent guest experience. Inventory & Ordering – Manage assigned inventory categories, including ordering, receiving, and monitoring usage for accuracy and cost efficiency. Problem Solving & Decision Making – Anticipate operational challenges, make sound decisions under pressure, and adapt to evolving guest and team needs. Requirements: Minimum 3 years of experience in a full-service, high-volume restaurant management role. Strong leadership and coaching skills with proven ability to manage and develop teams. Demonstrated knowledge of FOH operations, guest service standards, and cost controls. Effective communicator with excellent problem-solving and conflict-resolution skills. Ability to multitask and remain organized in a fast-paced, dynamic environment. Strong working knowledge of food safety, sanitation, and service procedures. Comfortable standing and moving for extended periods; able to lift up to 30 pounds. Team-oriented, professional, and aligned with Q39’s hospitality-driven culture. Qualifications: Minimum Qualifications 3-5 years of restaurant management experience including a full bar program. Understanding of full-service food service standards and bar programs including knowledge of commonly used concepts, practices, and procedures in the hospitality management profession. Proven leadership skills including problem solving and conflict resolution. Exemplary communication skills (in-person, phone, and written) for guests, managers, and staff. Adept, high-caliber customer service skills Ability to demonstrate organization, task completion, and time management in an extremely high volume concept. Possess excellent basic math skills and can operate a POS system, Excellent computer skills with applications like Microsoft office and email. Be able to reach, bend, stoop and frequently lift up to 50 pounds #J-18808-Ljbffr Q39