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GR
Goodwin Recruiting
Restaurant Manager
Career Insights for Restaurant / Food Service Manager
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Scorecard
Based on Florida 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.
$59,840 / year median in Florida
+14% projected growth
Job Description
Job Summary To Apply for this Job Click Here Our high-volume, upscale waterfront restaurant is seeking a charming and polished Restaurant Manager to set the tone for the guest experience when they enter the building. Our ideal candidate knows how to handle the volume of a busy dining room, always maximizing the seating by managing reservations, communicating with the Chef, service teams, and management. The ideal candidate exemplifies grace under pressure and builds relationships with new and regular guests. Lastly, must have a warm smile and a big personality! What you can expect from us: Work-Life Balance-45 hour week Bonus to over 10% of salary - Paid monthly Full Health Coverage (M/D/V) 401K with employer match PTO/Vacation What you will be expected to do: Present a warm and welcoming demeanor to all guests and team members Build relationships with new and returning guests Manage restaurant reservations maximizing seating using computer systems Communicate and manage the flow of seating, work with restaurant management, and service teams to ensure overall smooth service and guest satisfaction. Hiring/Scheduling/Training Available to work days/nights, weekends, holidays as scheduled You will be the perfect fit if you have: A determined commitment to the service standards for all positions in the front of the house. The ability to remember names and faces of regular guests — and greet them by name The flexibility to provide a high level of service to all guests The ability to direct staff through modeling performance on the floor The passive ego that allows a guest to vent without escalating the situation but rather, solving the problem to the guest's enjoyment The ability to empathize with staff members and help them develop to their next level The ability to take on any role in the FOH - at any time, for the overall success of the team