Position Overview The Restaurant Manager is responsible for overseeing day-to-day operations to ensure exceptional guest experiences and efficient service execution. This role provides leadership and operational support to the FOH team, ensuring service standards, policies, and procedures are consistently followed. The Restaurant Manager works closely with the General Manager and leadership team to support service excellence, team performance, and overall operational success. Duties and Responsibilities Supports the General Manager in supervising, training, and managing employees, providing clear direction and ongoing feedback. Oversees daily floor operations, including guest flow, table assignments, pacing of service, and staff coordination to optimize efficiency and guest satisfaction. Conducts daily pre-shift meetings to communicate service expectations, operational updates, reservations, special guests, and menu changes. Actively engages with guests throughout service to ensure expectations are met or exceeded and addresses concerns promptly and professionally. Ensures all Restaurant areas are maintained to standards for cleanliness, organization, and presentation at all times. Coordinates with BOH leadership members to ensure timely service, food quality, and smooth communication during service periods. Maintains working knowledge of POS and reservation systems, including opening and closing procedures, comps, voids, transfers, and basic administrative functions. Reviews daily time punches for accuracy and addresses timekeeping issues through coaching and documentation when necessary. Assists with FOH scheduling to ensure appropriate coverage while supporting labor cost goals. Participates in the recruitment, onboarding, training, and development of FOH staff, fostering a positive and accountable team culture. Promotes safe work practices and assists in identifying and addressing potential safety hazards; documents incidents and supports initial investigations when required. Maintains compliance with all applicable health, safety, sanitation, and labor regulations. Performs additional duties as assigned by management. Maintains a thorough understanding of all food and beverage offerings, including ingredients, preparation methods, and menu highlights. Demonstrates knowledge of dietary restrictions and food allergies and communicates relevant information to service and kitchen teams to ensure guest safety. Qualifications 1-2 years of management experience in a high-volume restaurant environment. Restaurant management certification or degree in a related field preferred. Fluency in spoken and written English. Strong leadership and supervisory skills with the ability to motivate and develop team members. Excellent organizational skills and attention to detail. Strong interpersonal, communication, and customer service skills. Ability to remain professional and composed in a fast-paced, high-pressure environment. Flexible availability, including nights, weekends, and holidays; reasonable accommodations will be made for sincerely held religious beliefs. Proficiency with restaurant management systems, including POS, reservations, inventory, and scheduling platforms. Passion for hospitality, food, and beverage excellence.