The Restaurant Manager is responsible for overseeing the daily operations of the restaurant, ensuring exceptional guest experiences, maintaining high standards of service and food quality, and leading a motivated team. This role requires strong leadership, operational expertise, and a commitment to excellence in all aspects of restaurant management.
The Restaurant Manager leads all floor managers of the restaurant, providing guidance and support in their financial accountability and individual team development. The Restaurant Manager works closely with the Operations Director and General Manager to align restaurant performance with company goals, drive continuous improvement, and foster a positive, high-performing workplace culture.
RESPONSIBILITIES:
Managing Floor Operations
Oversee all daily restaurant operations, ensuring smooth and efficient workflow across all areas.
Lead and coordinate all floor managers, providing direction and support for their individual zones and service standards.
Monitor and optimize inventory management, placing orders for supplies as needed, and minimizing waste.
Ensure timely and accurate completion of opening and closing procedures.
Supervise, and provide hands-on management to ensure staff compliance with company policies, standards, and procedures.
Monitor and enforce legal and regulatory compliance (including alcohol, food safety, and labor laws).
Enforce all control policies and procedures (e.g., Time and Attendance, Missed Punch, PTO, Overtime, No Alcohol/Drug).
Conduct pre- and post- shift meetings to explain operation needs.
Schedule staff appropriately using scheduling tools (e.g., HotSchedules), monitor time cards, and manage overtime approval.
Verify daily payroll to avoid discrepancies.
Maintain food handling, cleaning, and sanitation standards in line with company guidelines
Approved staffing needs, conduct final interviews in compliance with laws, and communicates with HR and General Manager to fill positions.
Customer Service & Guest Relations
Uphold the highest standards of guest satisfaction by supporting floor managers and staff in delivering exceptional service.
Act as a point of escalation for guest complaints or special requests, resolving issues promptly and professionally
Conduct regular guest feedback reviews and implement improvements in coordination with floor managers.
Ensure a welcoming and positive atmosphere by greeting guests, recognizing regulars, and personalizing the dining experience.
Monitor online reviews and respond as necessary to maintain the restaurant’s reputation
Financial & Operational Management
Develop and manage the restaurant budget, monitoring expenses and revenue to meet financial targets.
Analyze profit and loss statements, sales reports, and key performance indicators to identify trends and opportunities.
Implement cost-saving strategies and operational efficiencies without compromising service quality.
Oversee payroll processing, approve timesheets, and manage labor costs to align with business objectives.
Maintain accurate financial records and prepare reports for ownership or senior management.
Monitor cash flow, reconcile daily sales, and ensure proper handling of invoices and payments.
Understands business implications of decisions, monitors market trends and competition, and identifies opportunities and threats.
Manages controllable expenses, monitors inventory and sales mix, and minimizes waste to maximize profitability.
Participate in the development and implementation of corrective action plans for operational or financial issues.
Staff Leadership & Development
Communicate expectations and policies to all Floor manager members.
Supervises servers, bussers, and food runners to ensure guest service, operational needs, and financial objectives are met.
Recruit, train, and mentor floor managers, supporting their growth.
Provide ongoing coaching and performance feedback to floor managers and their teams.
Facilitate regular training sessions and workshops to enhance leadership skills.
Provides feedback, conducts performance reviews, and follows disciplinary procedures as needed.
Model and coach adaptability, effective communication, and problem-solving skills.
Maintain a professional demeanor that reflects company values and inspires confidence.
Foster teamwork and collaboration; support and participate in team efforts to achieve common goals.
Compliance & Safety
Ensures compliance with all internal policies, standards, and legal requirements.
Conduct regular in-House audits and inspections to maintain cleanliness and hygiene standards
Ensures consistent attendance, covers work responsibilities when absent, and arrives punctually for meetings and appointments.
Investigate and document incidents involving guests or employees, such as lost personal belongings, injuries, or accidents that occur on the premises.
When a guest loses a personal item or is injured inside the restaurant, the Restaurant Manager is responsible for responding appropriately, documenting the incident, and following established procedures to assist the guest or seek medical attention as needed
When an employee is injured, the Restaurant Manager must ensure immediate care is provided, the incident is reported, and corrective actions are taken to prevent recurrence.
Implement and maintain a clear lost and found policy, ensuring staff are trained to handle, document, and securely store misplaced items in accordance with best practices.
Stay current with local, state, and federal regulations affecting restaurant operations and safety.
Adaptability & Continuous Improvement
Adapts to changing business needs, manages competing demands, and adjusts approaches as required.
Continuously builds knowledge and skills, shares expertise with the team, and encourages a culture of learning
Encourage innovation and creative problem-solving among the management and staff teams.
Stay informed about industry trends and competitor practices to maintain a competitive edge.
REQUIREMENTS:
Education & Certification
High school diploma or equivalent; post-secondary education in hospitality, business, or management.
The equivalent of 5+ work experience will be considered also.
Experience
Industry Experience: 8+ years of experience in restaurant or hospitality management, with proven leadership in service, beverage operations
Proven experience in hiring, training, and developing staff, scheduling, managing Full operation teams and performance management.
Experience with financial management, including budgeting, forecasting, and profit and loss analysis as well as inventory control and cost management, .
Skills & Knowledge
Exceptional interpersonal and guest relations skills, with a focus on creating memorable experiences and resolving conflicts.
Ability to analyze profit and loss statements, manage budgets, and implement cost-saving measures.
Proficiency in inventory management, scheduling, and payroll systems (e.g., Hotschedules).
Thorough understanding of alcohol service laws, health and safety regulations, and company policies.
Some knowledge of wine varieties, regions, and food pairing principles will be a great plus.
Ability to manage change, prioritize competing demands, and adapt to evolving business needs.
Knowledge of restaurant operations, including service standards, menu planning, and inventory management.
Fluency in English, French, and Spanish is required to effectively communicate with a diverse team and serve an international clientele