Manager

R365hire; Mansfield (TX); On-site; USD 52,000 - 68,000; Full time

Benefits offered by this job

Free uniforms

Paid time off

Training & development

Free food & snacks

Job summary

R365hire in Mansfield, Texas seeks an experienced Restaurant Manager to oversee daily operations, lead a high-volume team, and ensure outstanding guest experiences. You will drive service standards, manage cost controls, and maintain compliance with health and safety regulations.

The role requires hands-on leadership, excellent communication, and a passion for hospitality. Flexible scheduling and multi-location coverage may be required.

Qualifications

• Minimum of 2 years experience in restaurant management or similar leadership role.
• Strong leadership and ability to train teams and lead effectively.
• Extensive knowledge of food and beverage including wine, beer and spirits.
• Excellent interpersonal and communication skills with guests, staff and vendors.

Responsibilities

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness.
• Team Management and Development: Lead, motivate, and manage hourly and management staff; hire, train and evaluate performance.
• Guest Experience: Ensure exceptional service and promptly address guest feedback and issues.
• Inventory and Cost Control: Regular inventories; manage food, beverage, and supply orders; inspect deliveries.
• Financial Management: Assist GM in meeting financial objectives and driving sales.
• Compliance and Safety: Ensure compliance with health, safety, and labor regulations.

Skills

Leadership

Guest service

Team management

Communication

Tools

POS systems

Reservation software

Job description

Benefits

• Free uniforms
• Paid time off
• Training & development
• Free food & snacks

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.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• 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.