Restaurant Manager

Position Summary

The Restaurant Manager is responsible for leading all restaurant operations in a casual fine dining environment that balances polished service with a warm, approachable guest experience. The manager ensures high standards of food, service, and ambiance while driving financial performance and building a strong, hospitality-focused team culture.

Key Responsibilities

Guest Experience & Hospitality

• Deliver an exceptional and memorable guest experience that reflects casual fine dining standards
• Resolve guest concerns with professionalism, empathy, and urgency
• Ensure service style is knowledgeable, confident, and relaxed—not overly formal

Operations & Quality Standards

• Oversee daily front- and back-of-house operations
• Ensure food presentation, pacing, and service execution meet brand expectations
• Maintain cleanliness, organization, and an inviting dining atmosphere
• Ensure compliance with local health, safety, and alcohol service regulations

Leadership & Team Development

• Recruit, train, and mentor managers and team members with a hospitality-first mindset
• Build a culture of accountability, teamwork, and pride in service excellence
• Schedule effectively to balance guest demand, labor budgets, and team well-being
• Conduct performance evaluations and coach employees for growth and advancement

Financial & Business Management

• Manage P&L responsibilities, focusing on cost control and profit optimization
• Monitor food, beverage, labor, and operating costs while maintaining quality
• Oversee inventory management, ordering, and vendor relationships

Brand & Community Presence

• Uphold and model the restaurant’s brand, values, and service philosophy
• Represent the restaurant positively within the local community and with partners

Administrative Duties

• Oversee cash handling, banking, and financial reporting
• Ensure payroll, scheduling, ordering, and operational documentation are accurate
• Communicate effectively with ownership and leadership on performance and initiatives

Qualifications

• 3–5+ years of restaurant management experience; GM experience preferred
• Strong leadership skills with a hands-on, guest-facing management style
• Solid understanding of restaurant financials and operational controls
• Excellent communication, problem-solving, and organizational skills
• Ability to work evenings, weekends, and holidays

Physical & Work Requirements

• Ability to stand, walk, and work on the floor for extended periods
• Ability to lift up to 50lbs as needed
• Comfortable working in a fast-paced, service-driven environment

Compensation & Benefits

• $60,000 - $65,000/yr. depending on experience
• Performance-based bonus structure
• Paid time off and dining benefits