Job Overview
Employment Type
Full-time
Compensation
Salary
Range $80,000.00 - $100,000.00
Work Schedule
Standard Hours
Flexible
Benefits
Performance-based Bonus Program
Paid Time Off
Health Insurance
Employee development opportunities
flexible scheduling
Workplace safety programs
Positive work environment
Job Description
The establishment seeking a Restaurant Manager is a vibrant and customer-focused dining venue dedicated to providing exceptional experiences in food quality, customer service, and overall ambiance. Known for maintaining high standards of cleanliness, sanitation, and operational excellence, this restaurant prides itself on delivering a welcoming environment where customers can enjoy consistent and delicious meals crafted according to precise recipes and portioning standards. As part of a commitment to excellence, the restaurant operates under stringent policies and procedures designed to ensure safety, quality, and customer satisfaction at every touchpoint. This dynamic hospitality setting is looking for a motivated and experienced Restaurant Manager to lead their team toward achieving business goals and maintaining the highest standards of service.
The role of the Restaurant Manager is integral to the restaurant's success and involves comprehensive oversight and coordination of all operational aspects. This includes planning, organizing, training, and leadership to meet objectives related to sales growth, cost control, employee retention, and customer satisfaction. The manager will be responsible for upholding all policies and guidelines while fostering a positive, productive work environment that promotes professional development and a culture of continuous improvement.
Key responsibilities encompass ensuring that all customers receive courteous and responsive service, managing food preparation standards, maintaining excellent cleanliness and sanitation, and controlling cash handling procedures. The manager will also collaborate with owners, franchise consultants, and human resources on staffing decisions such as hiring and termination, schedule labor according to business needs, and monitor employee performance through appraisals. Additionally, the manager will oversee inventory control by verifying product deliveries and ensure all equipment is maintained in excellent working condition.
An important aspect of the role is to guarantee compliance with applicable federal, state, and local health, safety, and labor laws. The Restaurant Manager will also spearhead marketing, advertising, and promotional campaigns to drive business growth and customer engagement. Furthermore, this position requires participation in a performance-based bonus program designed to reward accountability, profitability, and operational excellence.
This is a full-time role suited for an individual with a minimum of an associate degree in Hospitality, Supervisory Management, or a related field, combined with at least three years of management experience in the food service or hospitality industry. A current NYC Food Handler Permit or ServSafe Manager certification is mandatory for this position.
The ideal candidate will possess strong knowledge of food and beverage service, excellent communication skills, mathematical aptitude for operating cash registers or POS systems, and the physical stamina to meet the demands of managing a busy restaurant environment. The manager must also exemplify professionalism, integrity, and a high level of initiative and flexibility to succeed in this challenging yet rewarding role, helping to drive sustained profitability and outstanding customer experiences.
The role of the Restaurant Manager is integral to the restaurant's success and involves comprehensive oversight and coordination of all operational aspects. This includes planning, organizing, training, and leadership to meet objectives related to sales growth, cost control, employee retention, and customer satisfaction. The manager will be responsible for upholding all policies and guidelines while fostering a positive, productive work environment that promotes professional development and a culture of continuous improvement.
Key responsibilities encompass ensuring that all customers receive courteous and responsive service, managing food preparation standards, maintaining excellent cleanliness and sanitation, and controlling cash handling procedures. The manager will also collaborate with owners, franchise consultants, and human resources on staffing decisions such as hiring and termination, schedule labor according to business needs, and monitor employee performance through appraisals. Additionally, the manager will oversee inventory control by verifying product deliveries and ensure all equipment is maintained in excellent working condition.
An important aspect of the role is to guarantee compliance with applicable federal, state, and local health, safety, and labor laws. The Restaurant Manager will also spearhead marketing, advertising, and promotional campaigns to drive business growth and customer engagement. Furthermore, this position requires participation in a performance-based bonus program designed to reward accountability, profitability, and operational excellence.
This is a full-time role suited for an individual with a minimum of an associate degree in Hospitality, Supervisory Management, or a related field, combined with at least three years of management experience in the food service or hospitality industry. A current NYC Food Handler Permit or ServSafe Manager certification is mandatory for this position.
The ideal candidate will possess strong knowledge of food and beverage service, excellent communication skills, mathematical aptitude for operating cash registers or POS systems, and the physical stamina to meet the demands of managing a busy restaurant environment. The manager must also exemplify professionalism, integrity, and a high level of initiative and flexibility to succeed in this challenging yet rewarding role, helping to drive sustained profitability and outstanding customer experiences.
Job Requirements
- A minimum of an associate degree in hospitality, supervisory management or equivalent
- A minimum of three years of experience at the management level
- A current NYC Food Handler Permit or ServSafe Manager certification
- Strong knowledge of food and beverage service
- Excellent communication skills including the ability to understand the predominant language(s) of the trading area
- Proficiency in operating cash registers or POS systems
- Physical stamina to work standing for extended periods and to lift up to 50 pounds frequently
- Ability to work flexible hours including 50 to 60 hours per week if necessary
- Strict adherence to hygiene and uniform standards
- Consistent enforcement of restaurant policies and compliance with health, safety, and labor regulations
Job Qualifications
- A minimum of an associate in Hospitality, Supervisory Management or equivalent
- A minimum of three years of experience at the management level
- A current NYC Food Handler Permit/ServSafe Manager certification mandatory
- Have a sound knowledge of service and food and beverage, generally involving at least three years operating at a management level
- Be able to communicate and understand the predominant language(s) of the restaurant's trading area
- Possess excellent math skills and have the ability to operate a cash register or POS system
- Be able to work in a standing position for long periods
- Be able to reach, bend, stoop, and frequently lift up to 50 pounds
- Must have the stamina to work 50 to 60 hours per week, if necessary
Job Duties
- Thoroughly understand all policies, procedures, standards, specifications, guidelines, and training programs
- Ensure that all customers feel welcome and are given responsive, friendly, and courteous service at all times
- Ensure that all food and products are consistently prepared and served according to the restaurant's recipes, portioning, cooking, and serving standards
- Achieve company objectives in sales, service, quality, the appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment
- Control cash and other receipts by adhering to cash handling and reconciliation procedures per restaurant policies and procedures
- Make employment and termination decisions in conjunction with the owner, franchise consultant, and the human resources department
- Fill in where needed to ensure the maintenance of customer service standards and efficient operations
- Continually strive to develop staff in all areas of professional development
- Prepare all required paperwork, including forms, reports, and schedules in an organized and timely manner
- Ensure that all equipment is kept clean and kept in excellent working condition through personal inspection and by following the restaurant's preventative maintenance programs
- Ensure that all products are received in the correct unit count, and condition and deliveries are performed per the standard operating receiving policies and procedures
- Oversee and ensure that restaurant policies on employee performance appraisals are followed and completed on a timely basis
- Schedule labor as required by anticipated business activity and ensure adequate staffing and labor cost objectives are met
- Be knowledgeable of restaurant policies regarding personnel and administer prompt, fair, and consistent corrective action for all violations of company policies, rules, and procedures
- Fully understand and comply with all federal, state, county, and municipal regulations that pertain to the health, safety, and labor requirements of the restaurant, employees, and guests
- Develop, plan, and carry out restaurant marketing, advertising, and promotional activities and campaigns
- Perform any other duties that may be assigned
Job Criteria
Experience
Mid Level (3-7 years)
Job Location
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