Restaurant Manager

Socket.dev; Forest Lake (MN); On-site; USD 52,000 - 78,000; Full time

Job summary

Socket.dev is seeking a Restaurant Manager to oversee daily restaurant operations in Forest Lake, MN. The role emphasizes food safety, customer service, inventory control, and staff leadership.

Candidates should have prior restaurant management experience, a high school diploma, and the ability to work at least 50 hours per week. Responsibilities include supervising food prep, cost estimation, reporting, and collaboration with chefs to maintain quality and compliance.

Qualifications

• High school diploma or equivalent required.
• Previous restaurant experience required; management experience preferred.
• Able to work a minimum of 50 hours per week.
• Familiarity with health, safety, and hygiene standards.
• Proficient with Microsoft Office Suite or related software.

Responsibilities

• 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.
• 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.

Skills

Supervisory skills

Leadership

Customer service

Time management

Organizational skills

Food safety familiarity

Microsoft Office

Flexible schedule

Education

High school diploma

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.

This description is intended to be only a general outline of the typical functions of the job, not an exhaustive or comprehensive list of all possible job responsibilities, tasks, and duties. Management reserves the right to amend and change responsibilities to meet business and organizational needs as necessary. It is expected that the employee performs these and any other activities which may be assigned, or which may occur in the normal course of work. This description is not a contract or guarantee of employment nor does it alter the "at-will" relationship.