Job Title: Restaurant Manager
Location: Wynwood, Miami
Reports to: General Manager & Assistant General Manager
Job Overview:
The Restaurant Manager will be responsible for overseeing all aspects of the restaurant’s operations during its launch and beyond. This role requires a dynamic and results-driven individual to manage the restaurant’s staff, ensure an outstanding guest experience, and contribute to the overall profitability of the business. As a key leader, the Restaurant Manager will coordinate with the General Manager & Assistant General Manager to ensure smooth and efficient operations from the pre-opening phase through the restaurant’s ongoing daily management.
Key Responsibilities:
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Pre-Opening Responsibilities:
- Lead the setup and preparation of the restaurant for opening, including staffing, inventory, and vendor relationships.
- Assist in hiring, onboarding, and training staff to deliver excellent service in line with company standards.
- Ensure all licenses, permits, and health regulations are in compliance with local laws.
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Daily Operations:
- Manage staff scheduling, ensure efficient service during peak hours, and adjust staffing levels as needed.
- Monitor and maintain the highest standards of food quality, service, and cleanliness.
- Ensure all areas of the restaurant are stocked and organized before opening each day.
- Resolve any operational challenges quickly and effectively, including handling customer complaints and feedback.
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Financial Management:
- Manage the restaurant’s financial performance by overseeing sales, labor, and cost control.
- Monitor daily sales and labor reports and adjust accordingly to maximize profitability.
- Collaborate with the General Manager to establish budgets and track key performance metrics (e.g., food costs, labor costs, and profitability).
- Handle cash management, POS systems, and daily financial reporting.
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Staff Management & Leadership:
- Conduct regular staff meetings and training to maintain a positive work environment and continuous improvement.
- Evaluate staff performance, provide constructive feedback, and address any issues related to discipline or conflict resolution.
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Customer Experience:
- Ensure that every guest enjoys a memorable dining experience, providing a warm and welcoming atmosphere.
- Address customer inquiries, requests, and complaints in a prompt and professional manner.
- Implement strategies to build customer loyalty and repeat business..
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Vendor & Inventory Management:
- Build and maintain strong relationships with vendors and suppliers.
- Order food, beverages, and supplies to maintain optimal inventory levels, avoiding overstock or shortages.
- Track inventory levels, reduce waste, and control costs associated with purchasing.
Qualifications:
- Bachelor’s degree in Hospitality, Business, or related field (preferred).
- Proven experience in restaurant management required.
- In-depth knowledge of restaurant operations, including FOH and BOH processes.
- Excellent communication, organizational, and multitasking abilities.
- Proficiency in Resy & Toast (POS) systems, inventory management, and financial reporting.
- Strong understanding of health and safety regulations and compliance.
- Ability to work flexible hours, including evenings, weekends, and holidays.
Additional Information:
- For more information on Michael Schulson's, Schulson Collective, please visit our website at https://michaelschulson.com/
