Restaurant Manager

Benefits Bonus based on performance Dental insurance Health insurance Vision insurance Competitive salary Free uniforms Opportunity for advancement Training & development Job Summary The Restaurant Manager is responsible for overseeing the day‑to‑day operations of the restaurant, ensuring excellent guest experiences, maintaining a high standard of service, managing a team of employees, and driving profitability. The RM is the leader of the restaurant and must be a strong communicator, proactive problem solver, and a strategic thinker with a passion for hospitality, food quality, and team development. Key Responsibilities Supervise and coordinate all restaurant activities to ensure smooth daily operations, including kitchen and dining areas, staff management, and service. Monitor and manage inventory, ensuring that stock levels are maintained without over‑ordering. This includes food, beverages, cleaning supplies, and packaging materials. Establish and maintain positive relationships with suppliers, ensuring timely delivery of quality ingredients and supplies at competitive prices. Enforce all health, safety, and sanitation regulations in line with local laws and restaurant policies. Regularly inspect the restaurant to ensure cleanliness and safety standards are maintained. Ensure all food and beverage offerings meet the restaurant's standards for taste, presentation, and quality. Work with the kitchen staff to maintain consistent menu quality. Manage the restaurant's budget, monitor daily sales, control costs, and implement strategies to increase profitability. Analyze labor costs, food costs, and overhead expenses. Drive sales and profitability through effective promotions, marketing initiatives, and upselling techniques. Focus on increasing customer visits and average check size. Reconcile and accurately record all cash tips dropped by servers and bartenders at the end of each day. Ensure that all tip‑out procedures are properly documented and securely stored. Review financial reports regularly (e.g., P&L) and work with ownership to meet or exceed financial goals. Recruit, hire, train, and onboard new team members (front‑of‑house and back‑of‑house). Ensure all positions are staffed appropriately at all times. Provide continuous training to ensure all staff are knowledgeable about menu items, customer service standards, and restaurant protocols. Develop team members for potential growth opportunities. Create weekly work schedules that ensure the restaurant is adequately staffed during peak and off‑peak hours. Monitor labor costs and adjust staffing levels accordingly. Ensure the highest level of customer satisfaction by addressing concerns promptly and efficiently. Handle customer complaints and issues in a calm and professional manner. Actively engage with guests during their dining experience to create a welcoming atmosphere and develop strong customer relationships. Manage employee timecards and payroll processing. Ensure compliance with labor laws and restaurant policies. Maintain accurate records of all inventory, employee schedules, operational costs, and financial data. Ensure that all records are up‑to‑date and compliant with legal requirements. Verify that daily deposit logs and petty cash reconciliations are completed accurately and securely submitted. Regularly update ownership or the corporate office on sales, customer feedback, employee performance, and operational issues. Skills and Qualifications At least 3-5 years of experience in restaurant management, preferably in a semi‑casual dining or pizza‑focused establishment. Experience in both front‑of‑house and back‑of‑house operations is a plus. Proven ability to lead, motivate, and develop a team. Strong interpersonal and communication skills. Experience with budgeting, P&L analysis, and cost control. Ability to make decisions that positively impact the bottom line. Excellent critical thinking and problem‑solving skills to address operational or customer service issues. Ability to manage multiple tasks, prioritize effectively, and handle the pressures of a busy restaurant environment. Ability to work evenings, weekends, and holidays as necessary. Ability to stand and walk for extended periods during shifts. Ability to lift up to 25-50 lbs. (e.g., moving boxes of supplies or kitchen items). Ability to work in a fast‑paced and sometimes stressful environment. Manual dexterity for handling kitchen equipment and POS systems. #J-18808-Ljbffr Good Pie Red Rock