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Domenico Winery
Restaurant Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on California data
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What they do
A Restaurant or Food Service Manager oversees daily operations at a restaurant or an institution that serves meals such as a college or hospital. Hires, trains and supervises food service workers, manages meal and work schedules, supervises supply orders, food preparation and the quality of food and service, and monitors compliance with health regulations.
$70,563 / year median in California
+5% projected growth
Job Description
Restaurant Manager Domenico Winery - 1.0 San Carlos, CA Job Details Full-time $75,000 - $78,000 a year 1 day ago Benefits Paid holidays Health insurance Paid time off Employee discount Qualifications English Profit & Loss statement Restaurant cost management Managing food service teams Managing hospitality operations budgets Full Job Description Restaurant Manager - Domenico Winery Osteria & Tasting Room Position Overview Lead the daily operations of Domenico Winery's Osteria & Tasting Room while delivering exceptional hospitality, developing high-performing teams, and driving growth and financial success. This role is ideal for an experienced restaurant leader who is passionate about food, wine, guest service, and building a culture of excellence. Who We Are Domenico Winery is dedicated to creating memorable dining and wine experiences through exceptional hospitality, outstanding cuisine, and handcrafted wines. Our Osteria & Tasting Room brings together elevated service, culinary excellence, and a welcoming atmosphere that keeps guests coming back. We believe great hospitality starts with great people. We invest in developing leaders who are passionate about teamwork, accountability, and creating remarkable guest experiences. What You'll Do Lead and develop the FOH and BOH management and service teams. Deliver an exceptional guest experience in both the Osteria and Tasting Room. Train FOH staff on hospitality and service standards; daily line-ups. Oversee daily restaurant operations, and service execution. Manage staffing levels, scheduling, and labor costs. Maintain service standards, efficiency, and consistency. Collaborate with the kitchen team to ensure smooth service flow. Monitor and manage inventory, ordering, and cost controls Manage reservations, guest recovery, and VIP relationships. Manage designated operational systems across