Senior Restaurant Manager

Job Description

• A Senior Restaurant Manager oversees the full operations, financial performance, and leadership of a restaurant or multi-outlet dining venue to ensure high standards of quality, guest satisfaction, and profitability.

Key Responsibilities

• Operations Management: Direct daily front-of-house (FOH) and back-of-house (BOH) activities to ensure smooth, efficient service execution.
• Team Leadership & Development:  Recruit, train, schedule, and mentor managerial and floor staff, conducting performance reviews and leading pre-shift meetings.
• Financial & Budget Oversight: Manage labor costs, food and beverage expenses, operational budgets, and inventory controls to maximize profit margins.
• Quality & Guest Relations: Maintain high standards of food presentation, service etiquette, and facility cleanliness while promptly resolving elevated customer complaints.
• Compliance & Safety: Ensure strict adherence to local health codes, food safety regulations, sanitation guidelines, and liquor licensing laws.
• Vendor & Supply Management: Negotiate contracts with food and equipment suppliers, manage stock ordering, and audit inventory levels.

Qualifications & Requirements

• Education: High school diploma required; a degree in hospitality management, business administration, or culinary arts is a strong advantage.
• Experience: Typically 5+ years of progressive leadership experience in restaurant or hospitality management, often in high-volume or upscale environments.

Skills:

• Strong financial acumen (P&L understanding, labor tracking, budgeting)
• Proficiency in Point-of-Sale (POS) systems and restaurant management software
• Excellent conflict resolution, communication, and organizational skills
• Active food safety certification (e.g., ServSafe) and knowledge of regulatory compliance.