Restaurant Manager
$68,000–$75,000 year
On-siteNational City, California, United States
Job Summary
Manage daily front-of-house and back-of-house operations, including company standards, customer experience, and professional leadership for employees. Optimize profits through labor and food & beverage cost control via proper ordering and inventory practices while maintaining compliance with policies and procedures. Lead a team to success by providing mentorship, recruiting new talent, and continuously growing the business through sales and marketing. Ensure safe food handling, cleanliness, and sanitation standards while guaranteeing quality food, perfect plate presentations, and immaculate restaurant organization. Increase customer satisfaction by managing service standards and handling policies and procedures.
Required Qualifications
- Proven management experience (2+ years) in a restaurant supporting large teams
- Full-service experience
- Minimum of 21 years of age
- Highly proficient in English verbal, reading & writing communication skills
- Ability to lift, carry or move up to 30 lbs
- Ability to work in hot and cold environments
- Ability to walk and stand for extended periods of time, up to 10 hours per shift
- Frequent bending, reaching, kneeling, squatting and stooping
- Manual dexterity to handle glassware, utensils and technology systems
- Ability to move quickly in a fast-paced environment
- Visual ability to include distance, close, color, depth and peripheral. Also, the ability to adjust focus as needed
- Ability to perform essential functions of the job with or without reasonable accommodation
- Responsible Beverage Service Certifications
Desired Qualifications
- Demonstrated success in a leadership role
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