Restaurant Manager – Operations & Service

About the role

The Restaurant Manager 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 hospitality leadership and plays a key role in driving financial performance.

Key responsibilities

• Supervise and support front‑of‑house staff during peak periods, stepping in to serve when needed.
• Maintain and enforce sanitation, food‑handling and liquor‑law compliance across all service areas.
• Assist with menu planning, inventory control and cost‑management initiatives.
• Review staffing levels, schedule employees and ensure operational targets are met.
• Lead, coach and develop the food‑and‑beverage team, fostering a collaborative and trustworthy environment.
• Monitor guest feedback and implement continuous‑improvement actions to enhance satisfaction.

Required profile

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

Required skills

What we offer

• Competitive full‑time salary and benefits.
• Opportunities for professional growth within a dynamic hospitality environment.
• Supportive leadership focused on employee development and guest excellence.