Restaurant Manager

About the role

The Restaurant Manager will oversee daily operations of the restaurant, bar/lounge and any room‑service areas. You will work closely with the culinary team to plan menus, maintain high sanitation standards, and support front‑of‑house staff during peak periods. The role focuses on enhancing guest satisfaction, employee engagement, and financial performance.

Key responsibilities

• Supervise day‑to‑day restaurant, bar and room‑service activities, ensuring service and sanitation standards are met.
• Assist with menu planning, inventory control and cost management.
• Lead, coach and schedule staff, stepping in to perform duties when needed.
• Monitor staffing levels to align with guest demand and financial targets.
• Ensure compliance with food‑handling, sanitation and liquor laws.
• Identify training needs, develop and implement training programs.
• Drive continuous improvement in guest experience and employee satisfaction.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, **or** a 2‑year degree in Food Service Management, Hospitality, Business Administration, etc., with at least 2 years of relevant experience.
• Strong understanding of restaurant operations, sanitation standards and local liquor regulations.
• Proven ability to lead and motivate a diverse team.

Required skills