Luxury Dining Restaurant Manager: Guest Experience & Ops

The Terrace Grille; Lakeland (FL); On-site; USD 65,000 - 90,000; Full time

Benefits offered by this job

Paid time off

Health, dental, vision insurance

401(k) with employer match

Hotel/restaurant discounts

Job summary

The Terrace Grille is seeking a Restaurant Manager to lead daily operations, deliver exceptional guest experiences, and drive revenue while maintaining optimal profitability.

This hands‑on leadership role requires seasoned skills in managing a high‑volume dining room, coordinating FOH/BOH, and upholding food safety and service standards. Bachelor's in hospitality or related field and 2–3 years of management experience preferred.

Qualifications

• Bachelor’s degree or equivalent experience in hospitality management.
• 2–3 years of management experience in a high-volume restaurant.
• Strong knowledge of food and beverage operations and cost control.

Responsibilities

• Oversee daily operations of The Terrace Grille, ensuring service standards are met and profitability.
• Coordinate front-of-house and back-of-house workflows for smooth service.
• Monitor inventory, purchasing, and cost controls to optimize margins.
• Recruit, train, and develop FOH/BOH staff with Forbes service standards.
• Ensure health and safety compliance and maintain high cleanliness standards.
• Lead initiatives to drive revenue through events, promotions, and exceptional guest experiences.

Skills

Leadership

Guest service

Budgeting

F&B operations

Communication

Problem solving

Staff management

Health & safety compliance

IT proficiency

Education

Bachelor’s degree in Hospitality Management or related field

Tools

POS systems

Inventory management software

Scheduling software

Job description

The Terrace Grille is seeking a Restaurant Manager to lead daily operations, deliver exceptional guest experiences, and drive revenue while maintaining optimal profitability.

This hands‑on leadership role requires seasoned skills in managing a high‑volume dining room, coordinating FOH/BOH, and upholding food safety and service standards. Bachelor's in hospitality or related field and 2–3 years of management experience preferred.