Restaurant Manager

Tahoe-Joe; Bakersfield (CA); On-site; USD 70,000 - 72,000; Full time

Job summary

You will lead a team, manage inventory and costs, handle customer concerns, collaborate with chefs on menus, and produce reports for regional management. Prior restaurant experience and strong leadership are required, with availability for 50+ hours weekly.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Strong supervisory and leadership skills needed.
• Excellent interpersonal and customer service skills essential.
• Ability to manage time and stay organized in a fast-paced environment.
• Familiarity with food handling, safety, and restaurant guidelines.
• Proficient with Microsoft Office Suite and related software.
• Flexibility to work a minimum of 50 hours per week, with possible additional hours.

Responsibilities

• Oversees food preparation, ensuring health, safety, and hygiene standards.
• Ensures customer satisfaction across dining experience.
• Handles customer complaints with diplomacy and courtesy.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs and manages inventory.
• Maintains sales records and cash receipts; negotiates purchases.
• Collaborates with chefs to develop appetizing menus.
• Prepares and submits operations reports to regional manager.

Skills

Supervisory skills

Leadership

Customer service

Time management

Organizational skills

Food handling/safety

MS Office

50+ hours/week

Education

High school diploma or equivalent

Tools

Microsoft Office Suite

Job description

POSITION SUMMARY:
The Restaurant Manager is responsible for overseeing and managing the daily operations of the restaurant.

PRIMARY ACCOUNTABILITIES:

• Oversees food preparation, ensuring compliance with health, safety, food handling, and hygiene standards.
• Ensures customer satisfaction with all aspects of the restaurant and dining experience.
• Handles customer complaints, resolving issues in a diplomatic and courteous manner.
• Ensures compliance with alcoholic beverage regulations.
• Estimates food and beverage costs.
• Manages inventory and purchases food and supplies.
• Conducts daily inspection of restaurant and equipment to ensure compliance with health, safety, food handling, and hygiene standards.
• Periodically evaluates restaurant equipment for repairs and maintenance, schedules for service.
• Collaborates with chefs to develop appetizing menus.
• Maintains sales records and tracks cash receipts.
• Prepares and submits operations reports and other documentation requested by the regional manager.
• Performs other duties as assigned.

KNOWLEDGE, SKILLS, & ABILITIES:

• Education/Certifications:
  • High school diploma or equivalent required.
• Experience:
  • Previous restaurant experience required, management experience preferred.
• Skills/Competencies:
  • Strong supervisory and leadership skills.
  • Excellent interpersonal skills with a focus on customer service.
  • Excellent time management skills.
  • Excellent organizational skills and attention to detail.
  • Familiarity with food handling, safety, and other restaurant guidelines.
  • Proficient with Microsoft Office Suite or related software.
  • Flexibility to work a minimum of 50 hours per week, with the possibility of additional hours or adjustments based on company and business needs.

PHYSICAL REQUIREMENTS:
When performing the duties of this job, the employee is frequently required to move throughout the workplace; sit, use hands to finger, handle, or feel objects, tools, or controls; reach with hands and arms; balance, stoop, kneel and verbally communicate. The employee is occasionally required to lift and/or move up to 50 pounds. Specific vision abilities required by the job include close vision, distance vision, color vision, peripheral vision, depth perception, and the ability to adjust focus.

EEO is the Law

$70,304-$72,000 Annually