We are seeking a Restaurant Manager to oversee the day-to-day operations of our busy family restaurant. This is a hands-on leadership role responsible for managing both front-of-house and kitchen operations, ensuring smooth service, food quality, and a positive customer experience. The manager is expected to step in on the floor or in the kitchen when required.
Key Responsibilities
- Manage daily restaurant operations to ensure efficient and consistent service.
- Supervise front-of-house and back-of-house staff, including servers, cooks, and kitchen assistants.
- Lead shifts and coordinate workflow between kitchen and service staff.
- Oversee kitchen operations to maintain food quality, portion control, and food safety standards.
- Handle staff scheduling, shift assignments, and training of new employees.
- Monitor inventory levels, place supply orders, and control food waste and costs.
- Handle customer concerns professionally and maintain high service standards.
- Ensure compliance with health regulations, workplace safety, and restaurant policies.
- Use POS systems and basic reporting tools to track daily sales and operations.
- Provide a brief daily update to management on day-to-day activities, staff issues, customer feedback,
and any operational concerns.
- Maintain a clean, organized, and welcoming environment in both kitchen and dining areas.
- Resolve operational issues quickly to avoid service disruptions.
Qualifications
- Experience in restaurant cooking and service operations.
- Leadership or supervisory experience in hospitality.
- Ability to work under pressure in a fast-paced environment.
- Strong communication and team-management skills.
- Basic comfort with POS systems and technology.
- Reliable and long-term mindset.
Job Types: Full-time, Permanent
Benefits:
Work Location: In person
Pay: $37.50-$39.50 per hour
Benefits:
- Discounted or free food
- On-site parking
Work Location: In person
