Restaurant Manager

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 management and plays a key role in driving financial performance.

Key responsibilities

• Supervise and manage all front‑of‑house staff, stepping in to perform duties when needed.
• Maintain service and sanitation standards across all dining venues.
• Plan staffing levels to meet guest service, operational, and financial goals.
• Lead the food and beverage team, providing coaching, mentorship, and performance feedback.
• Ensure compliance with food safety, sanitation, and local liquor laws.
• Assist with menu planning and coordinate with kitchen staff.
• Monitor financial performance and implement strategies to improve profitability.

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, Hospitality, Business Administration, or related field with 2 years of experience.
• Proven ability to lead a team and manage day‑to‑day restaurant operations.
• Strong understanding of sanitation standards and liquor regulations.

Required skills

What we offer

• Competitive salary and benefits package.
• Opportunities for professional development and career growth.
• Dynamic work environment in a reputable hospitality establishment.