Restaurant Manager

Job Summary:

The Restaurant Manager is responsible for overseeing all operations and performance of the restaurant to meet organizational objectives. The mission of the Restaurant Manager is to provide our guests receive the finest dining and travel experience that exceeds expectations and delivers sound results for our organization.

Position Responsibilities:

  • Hire, train, and mentor restaurant staff
  • Organize and oversee staff schedules according to business needs
  • Conduct timely and constructive staff performance evaluations
  • Promote positive moral and environment through counseling and leadership with focus on delivering exceptional customer service
  • Assign daily tasks to staff, counsel staff as necessary to promote growth and performance
  • Handle customer complaints, resolve issues in a diplomatic and courteous manner with focus on delivering a WOW experience to our guests
  • Oversee planning and preparation of food production according to department requirements and procedures
  • Manage inventory ordering to achieve business needs within department budget
  • Control operating costs and identify measures to maintain revenue profits and quality
  • Conduct regular equipment inspections and maintain logs to ensure compliance with health, safety, food handling, and hygiene standards for our staff and guests
  • Adhere to all local, state, and federal health and civil code regulations
  • Ensures compliance with alcoholic beverage, sanitation, and safety regulations
  • Clean and organize restaurant areas including kitchen, dining, restroom, and parking areas
  • Prepare and submit operational reports and other documentation as required
  • Collaborate with Chefs to develop appetizing menu items
  • Maintains sales records and cash receipts
  • Performs other duties as assigned

Required Skills / Abilities:

  • Strong supervisory and leadership skills with excellent interpersonal skills
  • Excellent time management and organizational skills with attention to detail
  • Familiarity with food handling, safety, and other restaurant guidelines
  • Must be able to work nights and weekends
  • Maintain all relevant certification, including but not limited to ServSafe


  • Must have a high school diploma or GED. Culinary degree is preferred.
  • Previous restaurant management experience required
  • Must be able to lift 50 pounds