Restaurant Manager (Level I)

About the role

The Restaurant Manager I oversees daily operations of the restaurant, bar/lounge and room service areas. You will ensure high standards of service, sanitation, and guest satisfaction while supporting financial performance.

Key responsibilities

• Supervise and manage all day‑to‑day restaurant activities, including staffing, scheduling and guest service.
• Maintain service and sanitation standards across dining, bar and room‑service spaces.
• Review staffing levels to meet operational and financial objectives.
• Lead the food‑and‑beverage team, providing coaching, mentorship and performance feedback.
• Ensure compliance with all food‑handling, sanitation, liquor laws and other applicable regulations.
• Assist with menu planning and support servers and hosts during peak periods.
• Drive continuous improvement in guest and employee satisfaction.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage or culinary experience, OR a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, or related field with at least 2 years of relevant experience.
• Strong understanding of restaurant operations, sanitation standards and local liquor regulations.
• Proven ability to lead, motivate and develop a diverse team.

Required skills

What we offer

• Full‑time, on‑site position in a vibrant hospitality environment.
• Opportunities for professional growth and advancement.