Restaurant Manager

Riverside Grille; Beaumont (TX); On-site; USD 45,000 - 65,000; Full time

Job summary

Riverside Grille in Beaumont, TX seeks an experienced Restaurant Manager to lead daily operations, elevate guest experiences, and maintain high culinary and service standards across shifts. The role requires hands-on leadership, rigorous attention to detail, and a deep passion for food and beverage quality, wine, beer, and spirits.

You will direct a diverse team, oversee inventory and costs, implement training, and ensure compliance with health and safety regulations while driving sales and

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership and staff training abilities.
• Knowledge of wine, beer, and spirits.
• Excellent interpersonal and communication skills.
• Ability to work a flexible schedule, including weekends and holidays.
• Stand for long periods and lift up to 50 pounds.
• Experience with modern reservation systems.
• Problem-solving and multitasking abilities.

Responsibilities

• Oversee daily restaurant operations and maintain quality standards.
• Lead, train, and evaluate hourly and management staff.
• Ensure exceptional guest experiences and address feedback.
• Manage inventory, orders, and cost controls.
• Assist in achieving financial objectives and sales targets.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership

Guest service

Team management

Communication

Flexibility

Scheduling

Problem-solving

Tools

Reservation systems

Job description

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. Above all else we value intricate attention to detail regarding food operations and a candidate will need to have an intense desire to work on managing the quality and execution of our food.

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.