Restaurant Manager (Level I)

About the role

The Restaurant Manager oversees daily operations of the restaurant, bar/lounge, and room service areas. You will ensure high standards of service, sanitation, and financial performance while supporting both guests and staff.

Key responsibilities

• Supervise and manage all day‑to‑day restaurant activities, stepping in to perform duties when needed.
• Maintain service and sanitation standards across dining, bar, and room‑service spaces.
• Review staffing levels to meet guest service, operational, and financial goals.
• Lead the food‑and‑beverage team through coaching, mentoring, and performance monitoring.
• Ensure compliance with all food‑handling, sanitation, and liquor laws.
• Assist with menu planning and support servers and hosts during peak periods.
• Drive continuous improvement in guest and employee satisfaction.

Required profile

• High school diploma or GED with at least 4 years of food‑and‑beverage experience, or a 2‑year degree in Food Service Management, Hotel & Restaurant Management, Hospitality, Business Administration, or a related field with at least 2 years of relevant experience.

Required skills

What we offer

• Full‑time, onsite position in a vibrant hospitality environment.