Job Description

Job Description Summary:

• The Restaurant Manager oversees the daily operations of the restaurant. They hire and develop talent and provide leadership in community relations, customer service, food preparation, and health compliance.

Job Description

• Manages front-of-house restaurant operations, including staff scheduling, customer service, and presentation of the dining room and bar areas.
• Manages the kitchen team to ensure timely and quality food delivery and resolves service issues.
• Hires, trains, and retains talent to deliver extraordinary customer service.
• Conducts regular inventory checks and orders restaurant supplies as required to ensure adequate stock levels and prevent stock-outs.
• Ensures profitability for the restaurant by working with Operating Partners on financial reports and budget management.
• Provides guidance on cleaning, sanitation, and food safety procedures.
• Ensures compliance with health and safety regulations and training.

Key Skills:

• Front Counter
• Dining Room Attendant
• Coaching
• Recruitment
• Health & Safety Compliance
• Inventory Management
• Budgeting
• Financial Management

Preferred:

• High school diploma/GED, equivalent work experience.
• 1+ years of restaurant leadership experience.
• Food Handlers Certification.
• Food Safety Certification (requirements may vary based on city, county, or state).

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