Restaurant Manager

1830 Chophouse; Lebanon (IN); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Training & development

401(k)

401(k) matching

Bonus based on performance

Job summary

1830 Chophouse in Lebanon, Indiana, is seeking an experienced Restaurant Manager to oversee daily operations. The successful candidate will lead the team, manage service standards, and ensure exceptional guest experiences in a high-volume environment.

This role requires strong leadership skills and a deep commitment to hospitality, alongside experience in managing inventory and financial goals. A flexible work schedule is essential, and knowledge of food and beverage is highly valued.

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.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Manage daily restaurant operations, ensuring smooth service and high standards.
• Lead and develop the restaurant team, conducting hiring and training.
• Ensure exceptional service and respond to guest feedback effectively.
• Control inventory and manage food, beverage, and supply orders.
• Assist in meeting financial objectives and managing costs.

Skills

Leadership skills

Interpersonal and communication skills

Knowledge of food and beverage

Problem-solving abilities

Job description

Benefits

• Paid time off
• Training & development
• 401(k)
• 401(k) matching
• Bonus based on performance

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.