Restaurant Leader: Elevate Service, Profit & People

Concord Hospitality Brand; Grand Rapids (MI); On-site; USD 42,000 - 64,000; Full time

Benefits offered by this job

Medical Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

401(k) Match

Tuition Assistance

Discounted Stays

Training & Development

Career Advancement

Job summary

Concord Hospitality Brand seeks a Restaurant Manager to lead our food and beverage team, driving guest experiences and achieving operational and financial goals. You will ensure quality, consistency, and service excellence across all restaurant areas.

Key duties include staff training, daily briefings, performance coaching, and collaboration with the Chef on food and beverage quality, pricing, and marketing initiatives to grow revenue and control costs.

Qualifications

• Experience in restaurant management, hospitality, or food and beverage operations.
• Strong leadership, communication, and organizational skills.
• Commitment to guest satisfaction and team development.

Responsibilities

• Deliver friendly, professional service and high food quality and guest satisfaction.
• Ensure meals are promptly served with proper portions, plating, and temperature.
• Train, mentor, and develop staff in service sequence and product knowledge.
• Lead daily service briefings and ongoing staff development programs.
• Monitor daily restaurant performance and provide coaching and evaluations.
• Collaborate with the Chef on food production, quality, and presentation.
• Oversee beverage selection, pricing, and procurement including wine and liquor.
• Assist in financial planning, budgeting, and achieving sales/cost goals.
• Execute marketing initiatives to enhance guest experience and revenue.
• Maintain labor management and cost controls aligned with objectives.

Skills

Leadership

Communication

Team Development

Job description

Concord Hospitality Brand seeks a Restaurant Manager to lead our food and beverage team, driving guest experiences and achieving operational and financial goals. You will ensure quality, consistency, and service excellence across all restaurant areas.

Key duties include staff training, daily briefings, performance coaching, and collaboration with the Chef on food and beverage quality, pricing, and marketing initiatives to grow revenue and control costs.