Manager

This position is for a Restaurant Manager role within a professional dining establishment known for its commitment to guest satisfaction and operational excellence. The employer operates a vibrant restaurant business that requires a dynamic leadership presence to guide and support the team alongside the General Manager and Assistant General Manager. This establishment is focused on maintaining high standards in food quality, service, cleanliness, and overall dining experience for guests. The restaurant functions seven days a week and adapts its scheduling and operations to meet the fluctuating demands of the industry. This role is salaried and exempt from overtime, reflecting the professional, responsibility-driven nature of the managerial responsibilities.

The Restaurant Manager plays a crucial role in driving success by providing leadership and support to the general management team. This position demands a proactive approach to managing human resources, including recruitment, orientation, training, scheduling, and performance management. Effective communication is key in this role, requiring the manager to implement and maintain two-way communication systems that ensure all team members are informed, motivated, and aligned with the restaurant’s goals. The manager is responsible for maintaining positive relationships with both guests and staff, handling customer feedback promptly and effectively, and fostering a positive working environment.

Daily responsibilities revolve around maintaining service quality during dining hours, overseeing staff performance, ensuring food safety standards, and securing compliance with cleanliness protocols. The manager coordinates scheduling and approves shift changes, emphasizing staff development and training to elevate team capabilities continuously. This role also entails participating in employee meetings and assisting with events, both on and off the property, requiring excellent organizational and interpersonal skills. The Restaurant Manager is expected to lead by example, modeling high standards of integrity, ethical behavior, and professionalism, including appropriate attire and conduct in the workplace.

Physical demands of the position include substantial periods of standing, some bending, reaching, light lifting, and frequent communication with guests and employees. Awareness and mitigation of workplace hazards such as slippery or wet floors are essential to maintain safety standards. While this role primarily operates within the dining and lounge areas, frequent visits to the kitchen are required, reinforcing the need for adaptability and a broad operational knowledge of restaurant functions.

Ideal candidates will bring a combination of supervisory experience, operational knowledge, and customer service expertise, supported by strong communication, problem-solving, and organizational skills. Familiarity with point-of-sale systems, cash handling procedures, and relevant software programs (such as Microsoft Office, Aloha, Compeat, Tripleseat, and Hotschedules) is highly advantageous. Certifications like ServSafe or Department of Health approval enhance a candidate’s suitability for the role.

Overall, this role is designed for a results-oriented, motivated professional who thrives in a fast-paced hospitality environment and is dedicated to exceeding guest expectations while fostering a collaborative and efficient team environment.