Restaurant Manager

Statehouse ManagerThe Edgewater's flagship restaurant, The Statehouse, along with Augie's Tavern and In-Room Dining, creates a signature Madison dining experience. We pair upscale, ingredient-driven American cuisine with an approachable atmosphere and the best views of Lake Mendota.The Statehouse Manager is responsible for ensuring the overall success of these outlets through exceptional guest service, staff leadership, and operational excellence. This role oversees day-to-day operations, financial controls, and guest satisfaction initiatives while promoting a culture of teamwork and service excellence.Essential Job FunctionsLead and mentor staff to maintain high service standards and a welcoming guest environment.Conduct daily pre-shift meetings to ensure clear communication and readiness.Create and refine procedures to improve guest experiences, including wait times and service flow.Monitor guest satisfaction and resolve issues promptly with professionalism.Build recognition and rapport with repeat guests.Ensure smooth daily operations across The Statehouse, Augie's Tavern, and In-Room Dining.Monitor the quality and consistency of food and beverage offerings.Maintain inventory control, equipment condition, and cleanliness standards.Participate in Food & Beverage meetings and contribute to menu development and beverage programs.Step in to support service roles when necessary.Manage payroll reporting, tip distribution, and staff scheduling.Conduct weekly/monthly financial reviews and drive profitability through cost control.Implement upselling techniques to maximize revenue.Ensure compliance with liquor liability laws, food safety practices, and emergency procedures.Recruit, interview, hire, and onboard staff in partnership with Human Resources.Train and coach staff on service standards, grooming, and uniform compliance.Provide feedback, progressive discipline, and performance evaluations.Foster a safe, respectful, and inclusive work environment.Enforce all Edgewater policies, health, and safety standards.QualificationsMust be 18 years or older.Bachelor's degree in Hospitality Management, Restaurant Management, or equivalent experience.2+ years of restaurant management or supervisory experience, preferably in upscale dining or hotel food & beverage.Strong leadership, interpersonal, and communication skills.Demonstrated ability to manage multiple tasks, prioritize, and maintain attention to detail.Working knowledge of restaurant operations, financial statements, and labor productivity.Ability to handle guest issues with professionalism and resolve concerns effectively.Must be available to work a flexible schedule including nights, weekends, and holidays.Food Manager Certification (preferred).Prior hotel food & beverage experience (preferred).Working knowledge of boat safety/handling (preferred).Ability to lift, push, or pull up to 50 lbs.Working ConditionsThis position operates in both indoor and outdoor settings, behind the bar, in the dining area, and in an office environment. The role may require extended hours, high-volume periods, and work in varying weather conditions. This role operates in a busy restaurant environment, using standard equipment including POS systems, commercial glassware washers, and bar tools.Employees may be exposed to various workplace hazards, including but not limited to cuts, slips, trips, pinching, falls, and burns.Physical RequirementsThis is an active role requiring frequent standing, walking, bending, and reaching. The position involves regular lifting of up to 10 lbs and occasional lifting of up to 50 lbs. Specific vision abilities include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.