Restaurant & F&B Operations Manager

Texican Court; Irving (TX); On-site; USD 55,000 - 75,000; Full time

Job summary

Texican Court in Irving, TX is seeking a Restaurant Manager to oversee daily restaurant operations, hire and train staff, supervise all restaurant and F&B activities, and ensure guest service excellence. You will handle reservations, manage opening hours, monitor menu accuracy, supervise service standards, and contribute to financial integrity of the F&B operation.

The role requires strong leadership, hands-on floor presence during peak hours, and collaboration with the F&B Director and

Qualifications

• Experience managing daily restaurant operations and staff training.
• Ability to supervise all restaurant and F&B activities.
• Knowledge of menu items, pricing, and guest service standards.
• Experience handling reservations and OpenTable management.
• Strong financial awareness for cost control and reporting.
• Proficiency with Microsoft Office suite.

Responsibilities

• Oversee daily restaurant operations and staff training.
• Supervise all restaurant and F&B activities and guest service.
• Manage reservations and use OpenTable for seating plans.
• Review menus for accuracy and maintain service standards.
• Monitor costs and inventory to protect F&B profitability.
• Prepare financial reporting as assigned by leadership.

Skills

Staff training

Leadership

Guest service

Menu knowledge

Reservations management

Financial reporting

Tools

OpenTable

Tabit

Alice

Stay N Touch

Hotel Effectiveness

ProfitSword

Microsoft Word

Microsoft Excel

Microsoft PowerPoint

Job description

Texican Court in Irving, TX is seeking a Restaurant Manager to oversee daily restaurant operations, hire and train staff, supervise all restaurant and F&B activities, and ensure guest service excellence. You will handle reservations, manage opening hours, monitor menu accuracy, supervise service standards, and contribute to financial integrity of the F&B operation.

The role requires strong leadership, hands-on floor presence during peak hours, and collaboration with the F&B Director and