Restaurant Manager

Purpose

We’re on a mission to be our guest’s favorite restaurant, and the Service Manager lives at the very heart of this mission. The Service Manager’s purpose is to serve as a leader of restaurant daily operations. This position champions the front-of-house team in delivering exceptional guest experiences, driving sales growth, and maintaining high operational standards, ultimately contributing to the success and profitability of the entire restaurant.

Primary Responsibilities

• Operations Leadership: Serve as a member of the operational leadership team in daily restaurant operations.
• Operational Improvement: Partner with the restaurant leadership team to enhance front of house operations and experience for the betterment of Team Members and Guests.
• Team Leadership: Develop a Team of Front of House Soulsters to deliver an exceptional experience for our restaurant Guests. Equip them with the skills and knowledge necessary to grow in their career.
• Culture: Personify our southern soul by living our values of GRIT: Gutsy, Responsible, Impassioned and Thoughtful).
• Inventory Management: Monitor and manage inventory levels, including supplies, ingredients, and equipment.
• Cash Handling: Manage cash handling procedures, including deposits, change orders, and cash drops.
• Scheduling: Create and manage staff schedules to ensure adequate coverage during peak periods.

Job Description

• Training & Development: Provide ongoing training and development opportunities for service staff to improve performance and knowledge.
• Quality Control: Monitor food quality, presentation, and consistency to ensure adherence to brand standards.
• Cleanliness and Safety: Maintain a clean and safe environment for customers and staff, adhering to health and safety regulations.
• Sales and Revenue Growth: Implement strategies to drive sales and revenue growth, such as promoting menu items and offering specials.
• Communication: Foster open communication among staff, management, and customers to ensure a positive and productive work environment.
• Problem-Solving: Resolve conflicts, address customer complaints, and troubleshoot operational issues in a timely and professional manner.
• Reporting and Analysis: Prepare and analyze sales reports, inventory reports, and other performance metrics to inform business decisions.
• Budgeting and Cost Control: Assist with budgeting and cost control measures to maintain profitability and minimize waste.
• Compliance: Ensure compliance with company policies, procedures, and regulatory Requirements.

Required Qualifications

• Minimum of 1 years’ experience as a manager of an operation
• Friendly, Guest-oriented with an understanding of how to create an atmosphere of Southern Hospitality
• Open availability with a willingness to work nights, weekends and major holidays
• Proven track record of success in leading teams, driving sales growth and improving guest satisfaction.
• Demonstrated passion for the development and mentorship of others
• Excellent communication, interpersonal and problem-solving skills
• Ability to work in a fast paced environment and adapt to changing situations
• Basic math skills and accuracy with handling cash and operating a point-of-sale system

Desired Qualifications

• 2-4 years of experience in restaurant operations leadership
• Food Safety Certification (e.g., ServSafe)
• Alcohol service certification (e.g., ABC)