Restaurant Manager

Landry's, Inc.; Fort Lauderdale (FL); On-site; USD 70,000 - 100,000; Full time

Benefits offered by this job

Training program

Career development

Employee discounts on dining

Health benefit plans

Dental/vision

Life/disability

401(k)

Paid time off

Monthly bonus potential

Job summary

Landry's, Inc. in Fort Lauderdale is seeking an experienced restaurant operations leader to drive guest experiences in an upscale dining environment. You will recruit and coach teams, manage budgets, ensure safety and compliance, and uphold brand standards across service, quality and hospitality.

This role emphasizes people development, operational excellence, and delivering memorable guest experiences. A track record of growth, strong communication, and hands-on leadership will help you succeed

Qualifications

• Minimum of 2 years of upscale/fine dining restaurant management experience; equivalent combinations of professional experience and relevant academic achievements may be considered.
• Proven ability to lead, develop, mentor, and motivate a diverse team with accountability and operational excellence.
• Strong interpersonal and communication skills to engage employees, guests, and business partners.
• Excellent organizational and time-management abilities with the capacity to manage multiple priorities in a fast-paced environment.
• Experience managing budgets, inventory controls, labor costs, and other operating expenses to achieve financial objectives.
• Strong understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers.
• Knowledge of food safety, sanitation, and regulatory compliance, with commitment to a safe operating environment.
• Proven track record of career growth, stability, accountability, and continuous improvement.

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality and accountability.
• Team Development & Performance: Recruit, train, coach, and motivate team members to achieve operational excellence and growth.
• Operational Excellence: Ensure consistent execution of standards, policies, and procedures while driving efficiency and service quality.
• Financial Management: Effectively manage labor, food, beverage, and operating costs to meet financial objectives and profitability.
• Safety & Compliance: Maintain high standards of safety, sanitation, and regulatory compliance through regular inspections.
• Administrative Oversight: Ensure timely completion of daily sales reporting, payroll processing, inventory controls, and cash handling.
• Quality Assurance: Monitor food, beverage, and service quality to meet brand standards and guest expectations.
• Culture & Engagement: Foster a positive, collaborative, high-performing work environment.
• Business Results: Analyze performance metrics and implement action plans for improvement.
• Adaptability & Leadership Presence: Respond to changing business needs while maintaining leadership presence.

Skills

Guest service leadership

Team development

Budget management

Operations management

Communication

Food safety knowledge

Hospitality

Job description

Overview

Benefits:

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Team Development & Performance: Recruit, train, coach, and motivate team members to achieve operational excellence, maintain high-performance standards, and support individual growth and development
• Operational Excellence: Ensure consistent execution of company standards, policies, and procedures while driving efficiency, productivity, and outstanding service quality
• Financial Management: Effectively manage labor, food, beverage, and operating costs to achieve financial objectives while maximizing profitability and guest satisfaction
• Safety & Compliance: Maintain the highest standards of safety, sanitation, and regulatory compliance through regular inspections and adherence to all health, safety, alcohol service, and company requirements
• Administrative Oversight: Ensure the accurate and timely completion of key administrative functions, including daily sales reporting, payroll processing, inventory controls, cash handling, and petty cash documentation
• Quality Assurance: Monitor food, beverage, and service quality to ensure all products and experiences consistently meet or exceed brand standards and guest expectations
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation

Qualifications

• Minimum of 2 years of upscale/fine dining restaurant management experience. Equivalent combinations of professional experience and relevant academic achievements may be considered
• Proven ability to lead, develop, mentor, and motivate a diverse team while fostering a culture of accountability, teamwork, and operational excellence
• Strong interpersonal and communication skills with the ability to build relationships, resolve conflicts, and effectively engage employees, guests, and business partners
• Excellent organizational and time-management abilities with strong attention to detail and the capacity to manage multiple priorities in a fast-paced environment
• Experience managing budgets, inventory controls, labor costs, and other key operating expenses to achieve financial objectives
• Strong understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers
• Current knowledge of food safety, sanitation, and regulatory compliance requirements, with a commitment to maintaining a safe and compliant operating environment
• Demonstrated ability to thrive in a dynamic environment and respond effectively to changing business needs and operational challenges
• Proven track record of career growth, stability, accountability, and a commitment to continuous improvement and excellence
• Genuine passion for hospitality, exceptional guest service, and creating memorable experiences for both guests and team members
• Proficient in restaurant management systems, point-of-sale systems, Microsoft Office applications, and other business-related technology platforms

EOE