JOIN A GREAT TEAM IN CAMILLUS or HENRIETTA!

SALARY: $60,000-$70,000 plus benefits and bonus

We are looking for an enthusiastic and hands-on Restaurant Manager to join our team and help deliver an outstanding experience for both our guests and our employees.

Position Overview:

The Restaurant Manager will be responsible for overseeing the day-to-day operations of the restaurant, ensuring that both front-of-house and back-of-house functions run smoothly. This includes managing the team, ensuring excellent customer service, controlling costs, and maintaining the overall guest experience. The ideal candidate will thrive in a fast-paced, high-volume environment and be passionate about delivering a great dining experience.

Key Responsibilities:

• Operations Management:
• Supervise and manage the daily operations of the restaurant, ensuring a seamless flow of service.
• Monitor restaurant activity and guest satisfaction, addressing any concerns or issues in a timely manner.
• Ensure proper opening, closing, and operational procedures are followed.
• Maintain cleanliness and organization of both the front and back of house, adhering to all safety and sanitation standards.
• Coordinate with kitchen staff to ensure the quality, speed, and consistency of food production.
• Team Leadership & Development:
• Lead and motivate a team of servers, cooks, and other front-of-house staff to ensure high performance and a positive work environment.
• Conduct regular training sessions for new hires and current staff to reinforce company standards, customer service expectations, and product knowledge.
• Set clear expectations for performance and provide ongoing feedback to staff members.
• Manage scheduling, ensuring adequate coverage during peak hours while maintaining labor cost efficiency.
• Guest Experience & Customer Service:
• Provide a welcoming and friendly environment for guests, ensuring all customers receive prompt, attentive, and professional service.
• Resolve customer complaints or issues promptly and professionally, turning negative experiences into positive ones.
• Ensure that all food and beverage items are served to the highest standards in terms of quality and presentation.
• Build strong customer relationships and create repeat business by providing excellent service.
• Financial & Administrative Oversight:
• Monitor and control labor costs, inventory, and food costs to ensure profitability.
• Assist with the implementation of sales and promotional initiatives to drive revenue.
• Complete daily financial paperwork, including cash handling, bank deposits, and sales reports.
• Help with the ordering and inventory management of food, beverages, and supplies to ensure stock levels are sufficient without overstocking.
• Compliance & Quality Control:
• Ensure compliance with local, state, and federal health, safety, and labor regulations.
• Implement and maintain company policies and procedures to ensure a consistent, high-quality experience for both guests and staff.
• Ensure the restaurant meets all hygiene, food safety, and cleanliness standards at all times.

Qualifications:

• Experience:
• Minimum of 2-4 years of management experience in a fast-casual or high-volume dining environment, preferably in the steakhouse or similar sector.
• Experience with managing a team, scheduling, and overseeing day-to-day operations in a fast-paced environment.
• Skills & Abilities:
• Strong leadership and team-building skills with the ability to motivate and manage staff effectively.
• Exceptional customer service skills with a focus on creating an outstanding guest experience.
• Strong problem-solving and conflict resolution skills, with the ability to handle customer concerns or operational issues quickly.
• Ability to work in a fast-paced environment while staying organized and efficient.
• Basic financial literacy, including managing budgets, cost controls, and inventory.
• Ability to adapt quickly and handle pressure in a high-volume setting.