Restaurant Manager

Smokehouse at Plain & Fancy Farms; Bird in Hand (PA); On-site; USD 60,000 - 86,000; Full time

Job summary

Smokehouse at Plain & Fancy Farms is seeking a Restaurant Manager to partner with the General Manager in leading daily operations and building a culture of accountability and guest focus. This role requires strong leadership, conflict resolution, and the ability to train and retain a high-performing team in a fast-paced, high-volume setting.

You will review financials, assist forecasts and budgets, ensure safety and policy compliance, and drive guest service excellence.

Qualifications

• 2–4 years restaurant management experience.
• Ability to lead, train, and develop subordinates.
• Proficiency in Microsoft Office, POS, and inventory systems.

Responsibilities

• Lead daily restaurant operations with a guest-first approach.
• Assist with forecasts, budgets, and financial reporting.
• Train, coach, and manage staffing while maintaining culture.
• Ensure safety, policy compliance, and high service quality.

Skills

Leadership

People management

Communication

Education

High school diploma or equivalent

Tools

Microsoft Office

POS software

Inventory systems

Job description

POSITION SUMMARY

The Restaurant Manager is the “right hand” of the General Manager of the restaurant. The Restaurant Manager helps provide vision and leadership in the day-to-day operations of the restaurant. When the long-term plans and goals are missing the finer points or have an oversight; the Restaurant Manager will be there to provide insight and ideas. The Restaurant Manager has a proven ability to cope with conflict, stress and crisis situations through effective problem-solving and mediation skills. Possesses the ability and will to train, develop, coach, and retain employees while maintaining a healthy culture and keeping morale high. By using accountability, fairness, and consistency; the Restaurant Manager oversees compliance to established policies, procedures, and guidelines.

ESSENTIAL DUTIES AND RESPONSIBILITIES

The essential functions include, but are not limited to the following:

• Contribute daily in fostering a success-oriented, transparent, and accountable environment within the Company through communication, strong leadership, and culture development within ALL TEAMS.
• Treat every Teammate and Guest fairly with the upmost courtesy, honesty, and respect.
• Maintain schedule oversight to ensure efficiency, productivity, and quality. This will allow us to provide the best Guest Service experience possible.
• Aid the General Manager in preparing strategic and annual forecasts, as well as yearly budgets. Meet and exceed the financial objectives of the restaurant set forth through proper planning, initiating and executing corrective actions, and display smart fiscal decision making.
• Think and Act guest first without alienating our teammates and the business.
• Participate in forming and evaluating policies pertaining to the restaurant’s operations which help shape a positive culture, high morale, and promote an inclusive environment.
• Communicate staff issues and needs to the General Manager. Aid in forming positive and fair solutions to these issues to maintain a healthy and happy workplace.
• Aid in all staffing responsibilities including but not limited to; training, developing, scheduling oversight, coaching, performance management, and termination of teammates.
• Jump into position and “get your hands dirty” when situations beckon.
• Review and understand weekly, monthly, and yearly financial reports to help contribute to the businesses bottom line.
• Stay in good report with our teammates, while being unbiased, fair, and consistent to all.
• Act as the point person between group sales and Miller’s Smorgasbord. Creating, setting and communicating allotments, standards, and practices when it comes to group bookings at Miller’s Smorgasbord. Allowing the best possible guest service experience for groups and transient guests alike.
• Perform other duties as assigned.

MINIMUM QUALIFICATIONS (KNOWLEDGE, SKILLS, AND ABILITIES)

• Experience: 2-4 years restaurant management required
• Ability to involve staff in planning, decision-making, facilitating, and process improvement; always be available to staff; provide regular performance feedback; and develop subordinates’ skills and encourage growth.
• The ability to learn from one’s mistakes and apply them to future decision making and problem solving.
• Have the ability to inspire and motivate, accept feedback from others, plan and delegate work assignments, set expectations and monitor delegated activities.
• A willingness to always learn, improve your skills, and be a better person.
• Understanding how to develop and implement business strategies through knowledge of company history, culture, identity and goals.
• Must have a high school diploma or equivalent too.
• Must have experience in high volume, full-service restaurant management with a willingness to learn all aspects of any position.
• Have the ability to communicate respectfully in a clear and concise manner, in stressful situations with a goal to reach a positive outcome. Demonstrate group presentation skills and conduct productive meetings and training workshops.
• Must have a Guest First mentality and a strong ability to oversee and manage. To ensure high-quality guest experience.
• Ability to foster teamwork and an innovative environment, where people and thoughts matter across all teams.
• Ability to multi-task and work in a fast-paced environment.
• Proficiency in Microsoft Office (Word, Excel, Outlook, PowerPoint), Point of Sale software, and ordering/inventory systems.
• Observe safety and security procedures and uses equipment and materials properly.