Restaurant Manager

Lacado; Mansfield (TX); On-site; USD 52,000 - 76,000; Full time

Benefits offered by this job

Free uniforms

Paid time off

Training & development

Free food & snacks

Job summary

Lacado in Mansfield, TX is seeking an experienced Restaurant Manager to oversee daily dining room operations, maintain high service standards, and drive guest satisfaction.

You will lead a diverse team, manage scheduling, training, and performance, and partner with the General Manager to meet financial goals while ensuring compliance and a safe, welcoming environment for guests and staff alike.

Qualifications

• Minimum 2 years in restaurant management or similar leadership role.
• Strong leadership with ability to train and develop staff.
• Solid knowledge of wine, beer, and spirits is a plus.
• Excellent interpersonal and communication skills with guests, staff, and vendors.
• Able to work a flexible schedule across locations as needed.
• Ability to stand long hours and lift up to 50 pounds.

Responsibilities

• Oversee daily restaurant operations and service standards.
• Lead and develop both hourly and management staff; conduct hiring and evaluations.
• Ensure exceptional guest experiences and promptly address feedback or issues.
• Manage inventory, orders, and costs; oversee deliveries and quality.
• Support General Manager in achieving financial objectives and sales targets.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership

Team management

Guest service

Communication

Multi-tasking

F&B knowledge

Scheduling

Problem-solving

Tools

Reservation systems

Job description

Benefits:

• Free uniforms
• Paid time off
• Training & development
• Free food & snacks

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.