Restaurant Manager

Drunken Fish; Edwardsville (IL); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Bonus based on performance

Competitive salary

Health insurance

Paid time off

Employee discounts

Training & development

Job summary

Drunken Fish in Edwardsville is seeking an experienced Restaurant Manager to oversee daily operations and ensure exceptional guest experiences. The ideal candidate will demonstrate strong leadership and operational skills while maintaining high standards of quality and service.

Candidates should have a minimum of 2 years' experience in restaurant management and a solid understanding of food and beverage services. The role requires a hands-on approach and a commitment to excellence in hospitality.

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership skills with a proven ability to train teams.
• Excellent interpersonal and communication skills.

Responsibilities

• Manage daily restaurant operations to ensure high standards.
• Lead and manage staff while fostering a culture of teamwork.
• Respond promptly to guest feedback to maintain satisfaction.

Skills

Leadership skills

Interpersonal skills

Problem-solving

Food and beverage knowledge

Job description

Benefits

• Bonus based on performance
• Competitive salary
• Dental insurance
• Employee discounts
• Free food & snacks
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance
• Wellness resources

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.

Key Responsibilities

• 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.
• 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.
• 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.
• 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.
• Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• 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.