Job Summary:

The Restaurant Manager is responsible for overseeing all daily operations of the restaurant, ensuring a seamless and outstanding guest experience, and maintaining alignment with brand standards. This role involves managing staff, controlling costs, and implementing effective training and retention strategies. The Restaurant Manager collaborates with the Assistant General Manager and Restaurant General Manager to drive the restaurant’s success through high service standards and operational excellence.

Responsibilities:

• Lead daily restaurant operations, ensuring an exceptional guest experience and adherence to brand standards.
• Develop, train, and motivate team members, focusing on talent retention and performance.
• Oversee food and labor costs, ensuring efficient and cost-effective operations.
• Manage staffing plans, scheduling, and team productivity.
• Maintain safety, hygiene, and regulatory standards across all service areas.
• Monitor and analyze P&L statements to optimize financial performance.
• Ensure compliance with company policies and procedures.
• Address guest inquiries and complaints to enhance satisfaction and loyalty.

Requirements:

• Strong leadership abilities with excellent problem-solving skills.
• Ability to manage high-volume service with a focus on quality and efficiency.
• Proficiency in financial management, including budgeting, P&L analysis, and cost control.
• Demonstrated experience in Italian-American cuisine is preferred.

Level of Education:

• Diploma or higher in Hospitality Management or a related field.

Work Hours:

• Full-time, flexible hours, including nights, weekends, and holidays.

Experience in Months:

• Minimum of 60 months in hospitality, with at least 36 months in a management role.