Oversee daily operations of the dining area, ensuring cleanliness, organization, and adherence to brand standards
Monitor guest flow and seating arrangements for optimal service
Ensure exceptional customer service and resolve guest complaints promptly
Maintain a visible presence in the dining room to support staff and engage with guests
Provide professional leadership and direction to front-of-house associates
Manage staff schedules, breaks, and shift coverage
Conduct training and coaching to maintain service quality
Monitor cash handling procedures and ensure compliance with company policies
Assist with budgeting, cost control, and revenue tracking
Enforce health, safety, and sanitation standards
Ensure adherence to company policies and operational guidelines
Address operational challenges quickly and effectively
Communicate issues to upper management and implement corrective actions
Act as a liaison between kitchen and front-of-house teams
Communicate clearly with staff regarding daily goals, specials, and service expectations
Operate POS systems and reservation software
Prepare and review daily reports on sales, labor, and guest feedback

High School Diploma or GED
Minimum of 2 years of previous polished casual or fine dining experience
Ability to motivate, coach, and develop front-of-house staff
Ensure a superior guest experience through professionalism and responsiveness
Strong verbal and written communication for staff instructions and guest interactions
Manage schedules, breaks, and shift coverage efficiently
Quickly address operational issues and guest concerns
Understand budgeting, cost control, and revenue management
Operate and troubleshoot POS systems (e.g., Micros)
Understand menu items, preparation methods, and pricing
Stay calm and effective in fast-paced environments
Availability to work a flexible schedule (nights, weekends, and holidays)

Restaurant Manager

Key skills