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Antioch Pizza Shop
Restaurant Manager
Career Insights for Restaurant / Food Service Manager
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Based on Wisconsin 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.
$55,055 / year median in Wisconsin
+12% projected growth
Job Description
Job Overview We are seeking an energetic and dedicated Restaurant Manager to lead our dynamic hospitality team. In this pivotal role, you will oversee daily restaurant operations, ensuring exceptional customer service, efficient food and beverage management, and a welcoming atmosphere for all guests. Your leadership will drive team performance, uphold food safety standards, and optimize profitability through strategic management of resources. This position offers an exciting opportunity to shape the guest experience while fostering a positive work environment that promotes growth and excellence. Responsibilities Lead and supervise restaurant staff, including hiring, training, coaching, and evaluating team members to ensure high performance and morale. Oversee daily operations, including shift management, ensuring smooth service flow during busy hours in both casual dining and fast-paced environments. Manage food preparation and kitchen operations to maintain quality standards, food safety compliance, and efficient food production processes. Utilize POS systems such as Aloha POS and Micros POS for order processing, cash handling, sales tracking, and inventory control. Monitor inventory levels regularly; place orders for supplies and ingredients to prevent shortages while minimizing waste. Ensure adherence to all food safety regulations, sanitation standards, and health codes across the restaurant. Conduct staff training sessions on customer service excellence, food handling procedures, and operational protocols. Analyze profit and loss statements to identify opportunities for revenue growth and cost reduction strategies. Foster a welcoming environment by engaging with guests to gather feedback and resolve any concerns promptly. Coordinate catering, banquet events, or special functions as needed to expand service offerings. Experience Candidates should possess proven management experience within the food industry, ideally with quick service or casual dining backgrounds. Prior experience in fine dining or banquet settings is highly desirable. Demonstrated skills in supervising teams, managing budgets, conducting staff training, and utilizing POS systems such as Aloha POS or Micros POS are essential. A strong understanding of food safety management practices, inventory control, and hospitality operations is required. Candidates with assistant manager experience or those who have led hospitality teams with a focus on customer service excellence will thrive in this role. Basic math skills for cash handling and financial analysis are necessary to succeed in managing restaurant profitability effectively. Join us if you're passionate about delivering memorable dining experiences through exceptional leadership!