Restaurant Manager

NewBridge on the Charles, Inc.; Bloomfield Township (MI); On-site; USD 68,586 - 102,880; Full time

Job summary

NewBridge on the Charles, Inc. is seeking a Restaurant Manager to oversee upscale dining operations and provide exceptional service to residents and guests. You will train, supervise, and motivate staff while promoting teamwork and high standards across all service areas.

The role emphasizes front‑of‑house leadership, menu knowledge, and adherence to safety and hygiene guidelines to ensure resident satisfaction and smooth daily operations.

Qualifications

• Leadership experience in a restaurant or food service environment.
• Experience training and supervising front-of-house staff.
• Strong customer service mindset and guest satisfaction focus.
• Ability to create staff schedules and manage shifts.
• Understanding of food costs, labor, and budget control.
• Knowledge of menu items and presentation standards.

Responsibilities

• Supervise front‑of‑house staff; hire and train; conduct orientation.
• Perform timely performance appraisals and improvement plans.
• Create and maintain staff schedules; assign duties.
• Set standards for side work and ensure completion before shifts end.
• Assist in menu and labor cost control to meet budgets.
• Plan and execute non-resident catering events as assigned.
• Ensure hygiene, safety, uniforms, sanitation, cash handling, and presentation standards.

Skills

Leadership

Staff training

Customer service

Scheduling

Budgeting

Menu knowledge

Education

High school diploma

Job description

Position Summary

NewBridge on the Charles is an upscale, state-of-the‑art retirement and continuing care community. The Restaurant Manager will ensure member satisfaction and provide quality service to effectively operate the restaurant. Train, supervise, and motivate staff while promoting the quality of service and teamwork amongst staff.

Position Responsibilities

• Supervise all front‑of‑house restaurant staff; responsible for hiring and training; conduct orientation for new staff.


• Complete effective performance appraisals in a timely fashion.


• Provide performance improvement plans as needed.


• Create and maintain staff schedules and assignments.


• Sets standards for side work duties and ensures that all side work is completed prior to the end of the shift.


• Assist in overall menu and labor cost control and the achievement of forecasted budget.


• Responsible for planning and executing all non‑resident catering events as assigned.


• Ensure that all staff and operations are following established guidelines in the areas of personal hygiene, safety, uniforms, sanitation, cash handling, equipment upkeep, customer service, and food presentation.


• Conduct monthly meetings with staff to coordinate the department’s efforts so that customer satisfaction goals are met.


• Ensure pre‑meal meetings are well‑versed by all staff on the daily menu, portion sizes, and presentation.


• Develop and implement an interactive customer feedback program.


• Prepare monthly menu abstracts by checking and compiling data from Micros reports.

Core Competencies

• Promote effective interpersonal and interdisciplinary relationships, maintaining professional conduct at all times.


• Identify and resolve interpersonal conflicts constructively.


• Demonstrate a positive, supportive attitude towards all.


• Display patience and tact when dealing with all Center personnel.


• Present the department in a positive manner when dealing with visitors, residents, and staff.


• Consistently maintain a courteous and pleasant attitude toward visitors, residents, and staff.


• Communicate effectively in both written and verbal form.


• Contribute to the efficient and productive operation of the department.


• Complete assignments with minimal assistance and total follow‑up.


• Exercise initiative, seeking additional tasks and projects from the manager.


• Accept assignments readily.


• Recognize problems independently and work toward improving systems and procedures.


• Communicate with the manager as to any problems relating to missing or defective equipment.


• Takes initiative to manage/own and lead servers on the floor.


• Willing to learn the art of food serving, must have a pleasant personality, and the ability to communicate well with a diverse team and residents.

Communication

• Introduces self to residents/families and explains role.


• Responds to residents in all situations with a calm, sensitive, and supportive approach.


• Communicates with residents/families/visitors/staff in a manner that conveys respect, caring, and sensitivity.


• Listens and respects others’ opinions.


• Accountable for staying informed by reviewing memos, emails, and other forms of communication.


• Responsible for communicating and responding to issues and problems within the dining venues in a timely and efficient manner.

Teamwork/Collaboration and Flexibility

• Adaptable to the needs of all other departments on campus.


• Works as a member of the team by proactively working to meet resident and household needs.


• Promotes a healthy environment by demonstrating mutual respect, visible support, and open, honest communication with all members of the team.


• Involves other team members by constantly sharing information.


• Is aware and respects others’ cultures, values, and backgrounds and considers differences when communicating and providing care.

Professionalism

• Follows all policies and procedures set forth by the organization and outlined in HRC’s policy manuals and the employee handbook.


• Maintains confidentiality of resident and household information.


• Meets all requirements as outlined by regulatory and licensure standards.


• A clean uniform as approved by the facility, clean shoes, and nametags are job requirements.


• Baths must be taken daily, and deodorant must be used to eliminate offensive odors.


• Hose and undergarments are to be of a color that will not be noticeably different from the color or texture of the uniform, nor be patterned.

Quality Improvement

• Communicates issues/concerns to leadership that may require quality monitoring.


• Offers suggestions and solutions that may improve systems and care.


• Keeps updated on performance improvement projects in culinary services.


• Participates in quality improvement initiatives as may be required.

Leadership/Development

• Serves as a resource/mentor to the team, new employees, and students (if applicable).


• Is an active participant in shared governance (committees, task forces, etc.) as designated (if applicable).


• Seeks opportunity for professional development by attending internal and external trainings, educational program,s and conferences.

Safety Practices

• In accordance with established standards of care for the safety of the resident/patient, self, and co‑workers.


• Identifies and reports basic safety issues or problems (ex. Spills) and takes action whenever appropriate.


• Identifies and reports errors/potential errors according to policy.


• Uses equipment as trained and according to organizational policy.


• Identifies malfunctioning equipment, removes it from use, and reports according to policy.


• Adheres to all infection control policies.


• Promotes the health and safety of all by following established infection control procedures (i.e., hand washing, use of personal protective equipment).

Qualifications

• Position requires a high school diploma.


• Requires culinary management experience.


• Strong leadership skills and the ability to work with confidential employee/client information.


• Ability to communicate effectively with customers both verbally and in writing.


• Ability to write letters, summaries, and reports using the prescribed format and conform to all rules of punctuation, grammar, diction, and style.

Physical Requirements

• Stoops, reaches, and lifts equipment and food.


• Requires bending, climbing, reaching, standing, walking, sitting, typing, grasping, and repetitive motions. May be required to lift objects up to 55 pounds on occasion.

Remote Type

On‑site

Salary Range

$68,586.00 - $102,880.00