Restaurant Manager (Level I)

About the role

The Restaurant Manager I will oversee daily operations of the restaurant, bar/lounge and room service areas, ensuring high standards of service, sanitation, and guest satisfaction. This full‑time position reports to senior management and plays a key role in driving financial performance and team development.

Key responsibilities

• Supervise and manage all front‑of‑house staff, covering restaurants, bars, and room service.
• Maintain service and sanitation standards, ensuring compliance with local health and liquor regulations.
• Assist with menu planning, inventory control, and cost management.
• Monitor staffing levels to meet operational and financial objectives.
• Coach, mentor, and develop team members, fostering a collaborative work environment.
• Handle guest concerns promptly to enhance satisfaction and loyalty.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Hospitality, Food Service Management, or related field with 2 years of experience.
• Proven ability to lead a team, manage daily operations, and meet financial targets.
• Strong understanding of sanitation, safety, and liquor laws.

Required skills