Restaurant Manager I

This opportunity is with a company operating in the restaurant industry, specifically focused on delivering exceptional dining experiences and maintaining high standards of quality and service. The organization is dedicated to fostering a great culture and strong client relationships, while achieving operational and financial goals. This restaurant values teamwork, professionalism, and continuous improvement, offering a workplace where leadership and employees work closely together to provide top-tier guest service. The company supports an inclusive environment and emphasizes a best-in-class work setting where employees feel valued and empowered to perform at their best.

The role available is for a Restaurant Manager I within the Operations department, reporting directly to the Unit General Manager. This is a non-exempt position, suitable for individuals looking to develop and advance their career in restaurant management. The Restaurant Manager I is responsible for supporting the Unit General Manager in overseeing overall operational business functions. Key focuses include helping deliver exceptional results, reinforcing a positive and inclusive culture, and maintaining strong relationships with clients and guests.

This role is central to achieving financial, operational, and guest service goals by ensuring all shifts are effectively staffed and supervised. The incumbent will ensure that all personnel are properly trained and comply with company policies and procedures, particularly concerning food and beverage standards. A vital part of this position is monitoring and maintaining sanitation and safety standards aligned with health regulations and liquor laws when applicable, contributing to a safe and enjoyable environment for both guests and staff.

The Restaurant Manager I also plays an important role in inventory management, assisting with ordering supplies such as food, beverages, smallware, chemicals, and paper products. They are responsible for checking quality standards upon delivery and ensuring that record-keeping and paperwork are handled accurately and in a timely manner. Additionally, this person will help arrange maintenance and repairs of equipment and oversee security and operational procedures like opening and closing the facility.

Leadership and communication skills are essential, as the manager will advise the concept manager about employee performance and ensure adherence to the company’s dress code and standards. Troubleshooting and resolving any customer complaints related to food quality or service must be handled professionally and in line with company standards.

Candidates should expect to engage in a dynamic work environment where adaptability and organizational skills are critical. The role requires a minimum of 1-2 years of restaurant management experience and a high school diploma, with some college preferred. A solid understanding of profit and loss goals for the location, including labor, sales, and cost of goods (COG), is important to support the financial performance of the restaurant.

The company offers a comprehensive benefits package for full-time eligible employees, including affordable medical, dental, and vision insurance, company-sponsored life insurance, a 401k retirement plan with company match, paid time off, company holidays, and access to discount programs for travel and entertainment. There is also a bonus eligibility component for this position along with employee assistance programs and a location meal program.

This employer is an equal opportunity organization with a commitment to diversity and inclusion, encouraging applications from candidates of all backgrounds. The physical demands of the job are typical for the restaurant industry, requiring standing for long periods, manual dexterity, verbal communication, occasional lifting up to 50 pounds, and other physical activities necessary to manage restaurant operations effectively.