Restaurant Manager

The Restaurant Manager is responsible for ensuring the smooth and efficient operation of the restaurant while delivering a high level of service and hospitality. This role leads the front-of-house team and supports the General Manager in achieving the restaurant's goals. Company culture, team development, and guest experience are top priorities.

Working closely with the General Manager and Chef de Cuisine, the Restaurant Manager is responsible for executing daily operations, upholding company policies and procedures, and ensuring consistency throughout service.

This role requires a hands-on leader who takes ownership, communicates effectively, exercises good judgment, asks questions, and is motivated to develop a strong understanding of all aspects of restaurant operations. We are open to candidates with restaurant leadership experience as a manager, supervisor, captain, or shift leader who are ready to take on broader management responsibilities.

SUMMARY OF DUTIES

• Reports to General Manager

• Manage and participate in day-to-day restaurant operations

• Actively manage the floor, monitoring service flow, team performance, and guest experience

• Review reservations, staffing, and daily business needs to prepare for service

• Lead the front-of-house team with clear direction, feedback, and accountability

• Support the recruitment, onboarding, training, and development of staff

• Ensure company policies, operating procedures, and service standards are consistently followed

• Communicate daily priorities and maintain clear communication between front-of-house, back-of-house, and management teams

• Take ownership of operational issues, follow through on solutions, and identify opportunities for improvement

• Monitor food quality and menu availability and communicate updates to the team

• Maintain a high level of guest satisfaction through attentive hospitality, prompt problem resolution, and response to guest feedback

• Maintain high standards of restaurant and personal presentation

• Monitor labor and operating costs and make adjustments based on business needs

• Identify sales opportunities and support initiatives that drive revenue

• Assist with inventory management and operational reporting

• Support performance reviews and corrective action

• Support the planning and execution of events and catering

• Ensure food safety, sanitation, workplace safety, and hygiene standards are maintained

• Serve as Manager on Duty and make timely operational decisions as needed