Restaurant Manager

We are seeking a Restaurant Manager to lead the front‑of‑house operations and partner with the kitchen to deliver quality service and product to our guests. The manager will oversee daily operations, manage finances, and develop and coach the crew. Benefits Competitive Salary: $70,304 - $80,000 based on experience + realized bonus Paid Vacation and Sick Days Dining Discount for you and up to 5 guests 401k with a Match Education Reimbursement Medical insurance, Dental insurance, Vision insurance, Life insurance, and Pet Healthcare Savings Account Our managers are held to a high standard with clear expectations to be the leader of the restaurant, ambassadors of our product, and executors of our hospitality. As a Restaurant Manager, you will be an integral member of our management team, supporting seamless service while continuing to develop and coach your crew. You will be an expert in front‑of‑house operations and partner with the kitchen to execute quality product and service for each guest. Once hired, you will join a stable company with a proven track record of developing successful operators over the past 30 plus years. You will receive comprehensive training in financial acumen, quality assurance, daily operations, and leadership. You will have the opportunity to learn all aspects of operations—from sophisticated operating systems to managing a product‑centric menu and creating cutting‑edge restaurant designs and concepts. Responsibilities Oversee daily operations from ordering, purchasing, receiving, storage, and preparation of all food products to guest relations, flow of business, and service standards. Oversee the flow of the business during business hours, being active in all areas of the restaurant for the entire dining period, walking the building to ensure all service standards are met and course‑correcting when needed. Manage financial operations: accurate safe, change orders, bar banks, tip reconciliation, coding invoices, calling vendors, managing one operating account, and troubleshooting variances. Handle all human resource responsibilities for the crew. Forecast product needs based on inventory counts. Write schedules for at least one workgroup: servers, bartenders, hosts, bussers, supervisors. Participate in the development of incentive programs, generating sales and marketing services. Ensure all food products meet company recipe specifications for preparation and quality. Recognize crew members through coaching. Make labor management decisions each shift. Participate in interviews and selection of new crew. Qualifications At least 21 years of age. Two years of experience as a Manager. College degree in a related field (business or hospitality management) preferred. Flexible schedule—able to work nights, weekends, and holidays. Good longevity in current and past positions. Ability to lift up to 40 lbs. (10‑20 lbs typical). Ability to reach up to 6 ft. (2‑4 ft typical). Ability to move through 24” aisles and spaces as small as 12”. #J-18808-Ljbffr