Restaurant Manager

The Gilmore Collection; Grand Rapids (MI); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Competitive salary

Dental insurance

Employee discounts

Flexible schedule

Health insurance

Opportunity for advancement

Paid time off

Training & development

Vision insurance

Job summary

The Gilmore Collection in Grand Rapids is seeking an experienced Restaurant Manager to ensure operational excellence and outstanding guest experiences. The successful candidate will lead the team with integrity, overseeing daily operations, team management, and compliance with health and safety regulations.

The ideal applicant has at least 2 years of restaurant management experience, strong leadership skills, and a passion for the food and beverage industry. A flexible schedule is required for this hands-on role.

Qualifications

• Minimum of 2 years' experience in restaurant management, preferably in a high-volume environment.
• Strong leadership skills with proven ability to train teams effectively.
• Excellent communication skills for building relationships with guests and staff.

Responsibilities

• Manage daily restaurant operations ensuring smooth service and high quality.
• Lead and manage both hourly and management staff.
• Ensure exceptional service and promptly address guest feedback.
• Manage inventory to ensure proper stock levels and control costs.
• Assist General Manager in achieving financial objectives.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership skills

Knowledge of food and beverage

Interpersonal communication

Problem-solving abilities

Job description

Benefits:

• Competitive salary
• Dental insurance
• Employee discounts
• Flexible schedule
• Health insurance
• Opportunity for advancement
• Paid time off
• Training & development
• Vision insurance

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

• Operational Leadership: 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.
• Team Management and Development: 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.
• Guest Experience: 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.
• Inventory and Cost Control: 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.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: 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.