Restaurant Manager

Position Summary

The Restaurant Manager serves as the a crucial front of house role at Jean’s, supporting the General Manager in all aspects of daily restaurant operations. This role is highly hands-on, with primary responsibility for service execution, staff training, operational organization, and maintaining the standards of hospitality, efficiency, and presentation that define Jean’s.

Key Responsibilities Restaurant Operations

• Oversee day-to-day floor and service operations to ensure smooth, efficient shifts

• Manage ordering and inventory for operational supplies, including glassware, smallwares, linens, service tools, and bar/FOH equipment

• Monitor pars, breakage, and usage trends; proactively reorder to avoid shortages

• Coordinate with bar and kitchen leadership to ensure operational alignment

• Ensure opening and closing procedures are followed consistently and correctly

• Maintain cleanliness, organization, and proper setup of all front-of-house areas

• Assist with scheduling, shift coverage, and labor efficiency as needed

Service Leadership

• Actively manage the floor during service, setting the tone for hospitality and professionalism

• Ensure service standards are met at all times, including pacing, guest engagement, and table maintenance

• Handle guest concerns and special requests with discretion and warmth

• Support servers, bartenders, and support staff during high-volume periods

• Lead by example in service style, communication, and attention to detail

Training & Staff Development

• Assist in hiring, onboarding, and training of FOH staff

• Conduct service training sessions covering steps of service, menu knowledge, wine and beverage education, and guest experience standards

• Coach staff in real time during service to reinforce best practices

• Support ongoing performance feedback and staff development

• Ensure all staff are knowledgeable, confident, and aligned with Jean’s service philosophy

Administrative & Support Duties

• Assist with inventory tracking, invoices, and vendor communication

• Support implementation of operational systems and procedures

• Step in for the General Manager when needed to ensure continuity of leadership

• Uphold all health, safety, and labor compliance standards

Qualifications

• 2–5 years of restaurant management experience in a high-volume or quality-driven environment

• Strong knowledge of front-of-house operations and service standards

• Experience with ordering, inventory management, and operational organization

• Proven ability to train, motivate, and lead hospitality teams

• Calm, confident presence on the floor with strong problem-solving skills

• Excellent communication and organizational abilities

• Flexible schedule, including nights, weekends, and holidays

What Success Looks Like

• Seamless service execution and consistently positive guest feedback

• Well-trained, confident FOH team with strong morale

• Organized, well-stocked service areas with minimal breakage or shortages

• A supportive, reliable leadership presence that elevates daily operations