Summary
The Restaurant Manager oversees daily front-of-house (FOH) operations, ensuring excellent guest experiences, efficient service flow, and strong team performance. This role manages staff, budgeting, customer relations, and operational standards.
Key Responsibilities
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Lead, train, and supervise FOH staff (servers, hosts, bartenders, support).
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Maintain high levels of guest satisfaction by resolving issues and ensuring service excellence.
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Oversee scheduling, labor planning, and daily staffing needs.
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Manage opening and closing procedures, cash handling, and financial reporting.
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Coordinate with the kitchen team to ensure accurate and timely service.
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Track inventory and oversee ordering of FOH supplies.
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Implement and enforce policies, service standards, and health/safety regulations.
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Analyze sales reports and collaborate with ownership to meet financial targets.
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Support marketing initiatives, special events, and customer engagement efforts.
Qualifications
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3–7 years of hospitality or restaurant management experience.
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Strong leadership, communication, and conflict-resolution skills.
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Experience with POS systems, scheduling tools, and basic financial reporting.
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Ability to manage fast-paced environments with consistent professionalism.
