Fine-Dining Restaurant Manager | Wine, Guest Experience & Leadership

Branch & Bird; Fort Worth (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Free Parking

Paid Time Off (PTO)

Five Paid Holidays

Medical – HMO with Company Contrib.

Dental Insurance

Bereavement Leave

Job summary

Branch & Bird Fort Worth is seeking a Restaurant Manager to oversee daily restaurant operations and lead a team to deliver outstanding guest experiences. The role focuses on service standards, training, cash handling, mise en place, inventory and schedule management, and cost controls.

The ideal candidate will have at least 2 years in restaurant management, strong wine knowledge, and comfort with fast-paced environments.

Qualifications

• 2+ years of restaurant industry management experience.
• HS Diploma or GED preferred.
• Ability to lead, train and motivate staff to deliver excellent guest service.

Responsibilities

• Build relationships with stakeholders, clients, community and guests while acting as a brand champion.
• Support staffing processes and ensure effective workflows to maximize performance.
• Provide coaching with specific feedback and accountability; create learning opportunities.
• Deliver professional service and maintain positive relationships with clients and teammates; actively seek feedback to improve service.
• Anticipate needs of large groups and high-profile guests to ensure exceptional service; promote the brand.
• Monitor financial performance, inventory, and customer satisfaction; analyze data to drive profitability.
• Conduct walk-throughs to verify safety and guest expectations; ensure staff training is up to standard.
• Model a positive work environment aligned with company values.
• Lead and communicate clearly to help the team achieve goals.

Skills

Night/weekend/holiday availability

Education

HS Diploma or GED preferred

Tools

MS Word

MS Excel

Job description

Branch & Bird Fort Worth is seeking a Restaurant Manager to oversee daily restaurant operations and lead a team to deliver outstanding guest experiences. The role focuses on service standards, training, cash handling, mise en place, inventory and schedule management, and cost controls.

The ideal candidate will have at least 2 years in restaurant management, strong wine knowledge, and comfort with fast-paced environments.