Restaurant Manager

• Oversee daily operations during peak meal periods, conduct pre-shift meetings, manage floor flow, and ensure an exceptional guest experience.
• Interview, hire, train, and coach front-of-house staff. Lead onboarding programs, enforce service standards, and conduct ongoing performance evaluations.
• Ensure budget targets are met by managing labor and inventory systems. Address audit challenges and maintain strong cost control practices.
• Manage restaurant systems including Symphony, OpenTable, Mind Body, and Payworks. Ensure consistent team usage and troubleshoot issues.
• Create and adjust staff schedules, assign sections, manage daily inquiries, and support outlet operations through administrative duties.
• Liaise with other departments to align on goals and address any cross-functional issues in real time.
• Develop regular clientele, lead group dining initiatives, and support marketing efforts to increase restaurant patronage.
• Conduct daily walk-throughs to ensure cleanliness, proper lighting, music, and overall functionality of all guest and staff-facing areas.
• Lead daily team meetings to communicate promotions, service priorities, and ongoing training topics.

• Minimum 2–3 years of restaurant leadership experience in a high-volume or upscale dining environment.
• Strong working knowledge of food and beverage service standards, including menu design, wine and cocktail pairing, and guest experience best practices.
• Proficient in restaurant management software, including OpenTable, Silverware, MindBody, Symphony, and Payworks.
• Demonstrated success in team leadership, including hiring, training, coaching, and performance evaluation.
• Excellent communication and interpersonal skills with the ability to build positive relationships with guests, staff, and cross-functional teams.
• Solid budgeting and cost control knowledge, particularly in labor and inventory management, with a proven ability to meet financial targets.
• Detail-oriented with strong organizational skills, capable of managing multiple priorities in a fast-paced environment.
• Problem-solving and conflict-resolution skills with a guest-first mindset.
• Strong understanding of health, safety, and cleanliness standards in food and beverage operations.
• A passion for hospitality and a commitment to delivering exceptional guest experiences.

Hotel Arts