Restaurant Manager

The Restaurant Manager at Lapis is responsible for leading daily front-of-house operations, delivering exceptional hospitality, and maintaining the standards that define the restaurant’s identity. This role requires a strong floor presence, attention to detail, and the ability to lead a team in a fast-paced, high-volume environment.

Depending on experience, this role may range from floor leadership and service execution to advanced operational management and business oversight, including team development, labor management, and financial performance.

• Uphold Lapis’ standard of warm, genuine, and culturally rooted hospitality
• Maintain a constant presence on the floor during service
• Engage with guests to ensure satisfaction and build repeat clientele
• Lead service recovery efforts with professionalism and care

• Lead lunch and dinner service, ensuring strong pacing and organization
• Manage reservations, walk-ins, and table flow to maximize guest experience and capacity
• Monitor service standards, food delivery, and overall dining room energy
• Support opening, closing, and shift transitions with consistency

• Supervise and coach FOH team members, including servers, bartenders, and hosts
• Provide in-the-moment feedback and structured development
• Assist in training new hires on service standards and expectations
• Reinforce accountability, teamwork, and professionalism

• Support scheduling based on business levels and staffing needs
• Monitor labor in real time and adjust floor coverage accordingly
• Ensure proper positioning and sectioning of staff during service

• Maintain clear, consistent communication with kitchen leadership
• Manage pacing between dining room and kitchen to avoid bottlenecks
• Communicate menu changes, 86’d items, and service notes effectively

• Ensure dining room, service areas, and restrooms meet cleanliness standards at all times
• Enforce company policies, procedures, and health & safety regulations
• Maintain organization of host stand, service stations, and bar areas

• Complete shift reports and communicate key notes to management team
• Monitor daily sales, covers, and service performance
• Support inventory awareness and basic cost control measures

• Take ownership of labor management, scheduling strategy, and cost control
• Participate in hiring, onboarding, and performance management processes
• Support financial performance, including revenue goals and expense management
• Lead training initiatives and uphold consistency in service standards
• Partner with ownership and senior leadership on operational improvements
• Oversee multiple shifts with increased autonomy and decision-making authority