Restaurant Manager

About the role

The Restaurant Manager oversees daily operations of the restaurant, bar/lounge and room‑service areas, ensuring high standards of service, sanitation, and financial performance. The role involves hands‑on leadership during peak periods and collaboration with the culinary team on menu planning.

Key responsibilities

• Supervise and manage all restaurant staff, stepping in to perform duties when needed.
• Maintain service and sanitation standards across dining, bar, and room‑service areas.
• Review staffing levels to meet guest service, operational, and financial goals.
• Lead the food‑and‑beverage team, fostering trust, respect, and continuous improvement.
• Ensure compliance with all food‑and‑beverage policies, local liquor laws, and health regulations.
• Monitor and improve customer satisfaction and employee engagement.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, OR a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, or a related field with at least 2 years of experience.
• Proven ability to manage day‑to‑day restaurant operations and lead a team.

Required skills