Restaurant Manager

Good Pie Red Rock; Las Vegas (NV); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Bonus based on performance

Dental insurance

Health insurance

Vision insurance

Free uniforms

Opportunity for advancement

Training & development

Job summary

Good Pie Red Rock in Las Vegas is seeking a Restaurant Manager to oversee all operations and ensure excellent guest experiences. The ideal candidate will lead a team in a semi-casual dining setting, focusing on maintaining high service standards, managing inventory, and driving profitability.

Qualified applicants will have 3-5 years of experience, strong leadership abilities, and a passion for hospitality. This role includes opportunities for personal development and a dynamic work environment.

Qualifications

• 3-5 years of experience in restaurant management, preferably in semi-casual dining.
• Strong interpersonal and communication skills.
• Ability to manage P&L analysis and cost control.

Responsibilities

• Oversee daily operations of the restaurant.
• Manage inventory and maintain supplier relationships.
• Ensure compliance with health and safety regulations.
• Drive sales through effective promotions and marketing initiatives.
• Recruit, train, and develop staff for growth opportunities.

Skills

Team leadership

Budgeting

Communication

Critical thinking

Time management

Problem-solving

Job description

Benefits

• Bonus based on performance
• Dental insurance
• Health insurance
• Vision insurance
• Competitive salary
• Free uniforms
• Opportunity for advancement
• Training & development

Job Summary

The Restaurant Manager is responsible for overseeing the day‑to‑day operations of the restaurant, ensuring excellent guest experiences, maintaining a high standard of service, managing a team of employees, and driving profitability. The RM is the leader of the restaurant and must be a strong communicator, proactive problem solver, and a strategic thinker with a passion for hospitality, food quality, and team development.

Key Responsibilities

• Supervise and coordinate all restaurant activities to ensure smooth daily operations, including kitchen and dining areas, staff management, and service.
• Monitor and manage inventory, ensuring that stock levels are maintained without over‑ordering. This includes food, beverages, cleaning supplies, and packaging materials.
• Establish and maintain positive relationships with suppliers, ensuring timely delivery of quality ingredients and supplies at competitive prices.
• Enforce all health, safety, and sanitation regulations in line with local laws and restaurant policies. Regularly inspect the restaurant to ensure cleanliness and safety standards are maintained.
• Ensure all food and beverage offerings meet the restaurant's standards for taste, presentation, and quality. Work with the kitchen staff to maintain consistent menu quality.
• Manage the restaurant's budget, monitor daily sales, control costs, and implement strategies to increase profitability. Analyze labor costs, food costs, and overhead expenses.
• Drive sales and profitability through effective promotions, marketing initiatives, and upselling techniques. Focus on increasing customer visits and average check size.
• Reconcile and accurately record all cash tips dropped by servers and bartenders at the end of each day. Ensure that all tip‑out procedures are properly documented and securely stored.
• Review financial reports regularly (e.g., P&L) and work with ownership to meet or exceed financial goals.
• Recruit, hire, train, and onboard new team members (front‑of‑house and back‑of‑house). Ensure all positions are staffed appropriately at all times.
• Provide continuous training to ensure all staff are knowledgeable about menu items, customer service standards, and restaurant protocols. Develop team members for potential growth opportunities.
• Create weekly work schedules that ensure the restaurant is adequately staffed during peak and off‑peak hours. Monitor labor costs and adjust staffing levels accordingly.
• Ensure the highest level of customer satisfaction by addressing concerns promptly and efficiently. Handle customer complaints and issues in a calm and professional manner.
• Actively engage with guests during their dining experience to create a welcoming atmosphere and develop strong customer relationships.
• Manage employee timecards and payroll processing. Ensure compliance with labor laws and restaurant policies.
• Maintain accurate records of all inventory, employee schedules, operational costs, and financial data. Ensure that all records are up‑to‑date and compliant with legal requirements.
• Verify that daily deposit logs and petty cash reconciliations are completed accurately and securely submitted.
• Regularly update ownership or the corporate office on sales, customer feedback, employee performance, and operational issues.

Skills and Qualifications

• At least 3-5 years of experience in restaurant management, preferably in a semi‑casual dining or pizza‑focused establishment. Experience in both front‑of‑house and back‑of‑house operations is a plus.
• Proven ability to lead, motivate, and develop a team. Strong interpersonal and communication skills.
• Experience with budgeting, P&L analysis, and cost control. Ability to make decisions that positively impact the bottom line.
• Excellent critical thinking and problem‑solving skills to address operational or customer service issues.
• Ability to manage multiple tasks, prioritize effectively, and handle the pressures of a busy restaurant environment.
• Ability to work evenings, weekends, and holidays as necessary.
• Ability to stand and walk for extended periods during shifts.
• Ability to lift up to 25-50 lbs. (e.g., moving boxes of supplies or kitchen items).
• Ability to work in a fast‑paced and sometimes stressful environment.
• Manual dexterity for handling kitchen equipment and POS systems.