Restaurant Manager

NTG - 30010; Houston (TX); On-site; USD 48,000 - 60,000; Full time

Job summary

NTG - 30010 is seeking a Restaurant Manager to lead daily restaurant operations in Houston. You will manage marketing, sales, accounting, and general administration to drive business goals and guest satisfaction.

You will oversee budgeting, staffing, training, and performance reviews while ensuring compliance with health standards and company policies.

Qualifications

• High school diploma or equivalent required; prior restaurant management experience is helpful.
• Strong leadership, budgeting, and scheduling abilities are essential.
• Experience in food service operations and guest relations is preferred.

Responsibilities

• Plan and direct overall restaurant operations, including marketing and administration.
• Meet monthly and annual budgets, sales goals, and staffing needs.
• Ensure timely staff scheduling and performance evaluations.
• Oversee food quality, safety, and sanitation protocols.
• Direct hiring, training, and staff development programs.
• Review financial reporting and charity of operations on a monthly basis.

Skills

Oral communication

Written communication

Guest relations

Budget analysis

Time management

Project management

Planning

Education

High school diploma or equivalent

Tools

Computer literacy

Keyboard skills

Job description

Restaurant Manager

Job Summary:

Responsible for the overall planning and directing of functional activities of the restaurant including marketing, sales, accounting, and general administration by performing the following duties.

Duties and Responsibilities:

• Meets the monthly and annual budget and plans for the restaurant including sales goals, profit projections, capital requirements, and staff requirements.
• Reviews the general business climate for the restaurant and adjusts staff and inventories as needed.
• Ensures financial reporting is consistent with restaurant standards and produced monthly.
• Promotes and directs restaurant marketing programs.
• Directly in charge of hiring, performance evaluations, and termination of staff.
• Directly in charge of ordering and delegation of ordering as needed.
• Schedules all staff shifts and communicates schedules timely and effectively.
• Maintains the facilities of the restaurant to produce high-quality food at the lowest possible cost.
• Ensures guests are serviced at the highest level of satisfaction through quality food, courteous employees, and quick response to needs.
• Ensures food safety and sanitation protocols are followed per company and health department regulations.
• Reports status information to the management monthly.
• Contracts for and follows up general maintenance and repair to the facility.
• Performs other related duties as assigned.

Supervisory Responsibilities:

• Develops and maintains an effective restaurant through the selection, training, compensation, motivation, termination, and review of all staff.
• Develops and maintains a program for sound employee relations with staff at all levels of the organization.
• Provides guidance and direction to employees to assist in their professional development.

Skills:

• Oral communication skills
• Written communication skills
• Guest relations
• Diplomacy
• Organization
• Planning
• Project management
• Professionalism
• Time management
• Budget analysis
• Business analysis
• Market analysis
• Risk analysis
• Computer literacy
• Keyboard skills

Education and Experience:

High school diploma or equivalent. Prior restaurant management experience helpful.

Work Environment:

The work environment characteristics described here are representative of those an employee encounters while performing the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly exposed to outdoor weather conditions; extreme cold (non-weather) and extreme heat (non-weather). The employee is frequently exposed to work near moving mechanical parts and fumes or airborne particles. The employee is occasionally exposed to wet or humid conditions (non-weather); work in high, precarious places; risk of electrical shock and vibration.

The noise level in the work environment is usually loud.

Physical Demands:

The physical demands described here are representative of those that must be met by an employee to successfully perform the essential functions of this job. Reasonable accommodations may be made to enable individuals with disabilities to perform the essential functions. While performing the duties of this job, the employee is regularly required to stand; walk; use hands; reach with hands and arms; climb, balance, stoop, kneel, crouch, or crawl. The employee is frequently required to talk or hear. The employee must regularly lift and/or move up to 50 pounds.