A Restaurant Manager oversees daily operations, ensuring exceptional customer service and efficient workflow. This role is vital for driving profitability, maintaining quality standards, and building a loyal customer base.
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What is a Restaurant Manager?
A Restaurant Manager is a leadership professional responsible for the overall operation of a dining establishment. They manage staff, control costs, ensure compliance with health and safety regulations, and create a positive dining experience for guests. This role requires strong organizational, communication, and problem-solving skills to balance customer satisfaction with business objectives.
What does a Restaurant Manager do?
A Restaurant Manager handles day-to-day operations, including scheduling staff, monitoring inventory, and managing budgets. They train and supervise employees, address customer complaints, and implement marketing strategies to boost revenue. Additionally, they ensure the restaurant complies with health codes and maintain a clean, safe environment for both guests and staff.
Job Overview
We are seeking an experienced Restaurant Manager to oversee daily operations and drive excellence in our establishment. The ideal candidate will be responsible for delivering exceptional guest experiences, managing staff performance, controlling operational costs, and maintaining compliance with US health and safety regulations. This role requires strong leadership, business acumen, and a passion for the food service industry.
Restaurant Manager responsibilities include:
1. Oversee daily restaurant operations including front-of-house and back-of-house activities
2. Manage inventory control, food cost analysis, and supply chain ordering
3. Implement and maintain health department standards (ServSafe compliance)
4. Develop and execute staff training programs using POS systems like Toast, Square, or Aloha
5. Monitor P&L statements and implement cost-control measures
6. Handle guest relations and resolve customer complaints effectively
7. Schedule staff shifts and manage labor costs to meet budget targets
8. Conduct regular performance reviews and provide coaching to team members
9. Coordinate with chefs and kitchen staff to maintain food quality standards
10. Implement marketing initiatives and promotions to drive revenue growth
1. 3+ years of restaurant management experience in US food service industry
2. Proven track record of managing P&L statements with food cost under 30%
3. ServSafe Manager Certification (current)
4. Experience with restaurant POS systems and inventory management software
5. Strong knowledge of FDA food safety regulations and health department requirements
6. Demonstrated ability to manage teams of 15+ employees
7. Availability to work evenings, weekends, and holidays
8. Valid food handler's card and alcohol service certification (where applicable)
Preferred Qualifications
1. Bachelor's degree in Hospitality Management or Business Administration
2. Experience in multi-unit restaurant management
3. Background in high-volume establishments ($1M+ annual revenue)
4. Familiarity with labor scheduling software (HotSchedules, 7Shifts)
5. Experience with restaurant opening/launch procedures
6. Knowledge of current food trends and dietary restrictions (gluten-free, vegan, etc.)
7. Bilingual skills (Spanish/English) for diverse team management
Bonus Skills
1. Experience with restaurant analytics software (Crunchtime, Compeat)
2. Certified Restaurant Manager (CRM) designation
3. Strong local network for recruitment and vendor relations
4. Experience implementing sustainability practices in restaurant operations
5. Knowledge of craft cocktail programs and beverage cost control
6. Social media marketing experience for restaurant promotion
7. Experience with restaurant remodeling or concept development
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