FOH Restaurant Manager

Tee Line, LLC; Nashville (TN); On-site; USD 50,000 - 65,000; Full time

Benefits offered by this job

401(k) matching

Health insurance

Paid time off

Dental insurance

Vision insurance

Employee discounts

Job summary

Tee Line, LLC in Nashville, Tennessee is seeking an experienced Restaurant Manager to oversee daily operations and ensure operational excellence. The ideal candidate will lead the team with integrity while ensuring high service standards.

This role requires a hands-on approach to hospitality, a minimum of 2 years' experience in restaurant management, and exceptional leadership skills. Benefits include 401(k) matching, health insurance, and paid time off.

Qualifications

• Minimum of 2 years' experience in restaurant management in a high-volume environment.
• Proven ability to train teams and lead effectively.
• Extensive knowledge of wine, beer, and spirits.
• Excellent communication skills for building relationships.

Responsibilities

• Manage daily restaurant operations and oversee service quality.
• Lead hiring, training, and performance evaluations for staff.
• Ensure guests receive exceptional service and address feedback.
• Assist in meeting financial objectives and managing costs.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership skills

Interpersonal communication

Problem-solving

Knowledge of food and beverage

Job description

Benefits

• 401(k) matching
• Dental insurance
• Employee discounts
• Health insurance
• Paid time off
• Vision insurance

Position Overview

We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands‑on approach to leadership and a deep commitment to the art of hospitality.

Key Responsibilities

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre‑shift preparations and end‑of‑day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high‑performing team.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications

• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed.
• Physical ability to stand for extended periods and lift up to 50 pounds as required.
• Experience with modern reservation systems and familiarity with the local dining scene.
• Demonstrated problem‑solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.