Restaurant Manager

Peachtree Group Hospitality Management; McKinney (TX); On-site; USD 65,000 - 85,000; Full time

Benefits offered by this job

Medical, dental, vision benefits

401(k) retirement match

Paid holidays and PTO

Employee assistance program

Job summary

Good & Proper Wood Fired Bistro in McKinney, TX is seeking a Restaurant Manager to lead daily front and back of house operations, uphold service standards, and partner with the Executive Chef to deliver a seamless guest experience.

You will recruit and develop staff, manage budgets, scheduling, inventory and compliance, and drive revenue while maintaining a welcoming, hospitality‑driven environment for locals, hotel guests, and travelers.

Qualifications

• 4+ years of progressive restaurant or food and beverage leadership experience in an upscale restaurant, hotel, resort, or similar hospitality environment.
• Previous Restaurant Manager, Assistant Restaurant Manager, Outlet Manager, or comparable front‑of‑house leadership experience preferred.
• Restaurant or hotel opening experience is highly desirable.
• Strong knowledge of polished casual or upscale service standards, restaurant operations, guest recovery, and team development.
• Working knowledge of wine, beer, spirits, and responsible alcohol service practices.
• Experience with budgeting, forecasting, labor management, scheduling, purchasing, inventory control, and cost management.
• Food safety manager certification and responsible alcohol service certification, or the ability to obtain required certifications within the established timeframe.
• Proficiency with Microsoft Office, restaurant point‑of‑sale systems, reservation platforms, and scheduling tools.
• Strong communication, organization, decision‑making, and problem‑solving skills.

Responsibilities

• Lead the daily front of house operations, ensuring shifts are organized, staffed, and prepared to deliver an exceptional experience.
• Establish and uphold service standards reflecting the refined yet approachable dining concept.
• Maintain a visible leadership presence on the dining floor during peak periods and events.
• Conduct pre‑shift meetings and communicate priorities, menu updates, and operational needs.
• Partner with the Executive Chef to coordinate dining room, bar, and kitchen operations.
• Recruit, onboard, train, schedule, coach, and develop a high‑performing front of house team.
• Foster a positive culture built on accountability, teamwork, professionalism, and learning.
• Ensure staff are knowledgeable about menus, allergens, beverages, and promotions.
• Lead by example with hands‑on involvement in daily operations.

Skills

Leadership

Budgeting & Forecasting

Staff development

Guest relations

Operations

Alcohol service knowledge

Communication skills

Problem solving

Education

Food safety certification

Responsible alcohol service certification

Tools

MS Office

POS systems

Reservation platforms

Scheduling tools

Job description

Description

About Us

The Restaurant Manager of Good & Proper Wood Fired Bistro contributes to and maximizes the overall financial performance and profitability of the food and beverage department through exceptional front and back of house leadership, operational discipline, and hands‑on management of the restaurant team.

This role is responsible for the daily front and back of house operation of Good & Proper, a new American wood‑fired bistro designed as a refined yet welcoming dining destination for the Craig Ranch, McKinney, and North Collin County community, as well as hotel guests and business travelers. The Restaurant Manager will lead a polished, engaging service experience and will be expected to demonstrate strong leadership, sound judgment, consistency, and genuine hospitality in every aspect of the operation.

The Restaurant Manager is responsible for all aspects of restaurant service, including associate hiring and development, scheduling, service standards, guest relations, reservations and table management, beverage and supply controls, sanitation and regulatory compliance, budgeting, forecasting, marketing and programming support, and day‑to‑day operational excellence. This leader reports to and works closely with the Executive Chef and hotel leadership to create a seamless guest experience and achieve the restaurant's business objectives.

Job Overview

Lead the Service Experience

• Lead daily front of house operations and ensure each shift is organized, properly staffed, and prepared to deliver an exceptional experience.
• Establish and uphold service standards that reflect Good & Proper's refined yet approachable dining concept.
• Maintain a visible, engaged leadership presence on the restaurant floor, particularly during peak meal periods and special events.
• Conduct pre‑shift meetings and communicate daily priorities, menu updates, service expectations, and operational needs.
• Partner with the Executive Chef to ensure seamless coordination between the dining room, bar, and kitchen.

Inspire and Develop Your Team

• Recruit, onboard, train, schedule, coach, and develop a high‑performing front of house team.
• Foster a positive, inclusive culture built on accountability, teamwork, professionalism, and continuous learning.
• Provide regular feedback, conduct performance conversations, and address associate concerns and disciplinary matters promptly and consistently.
• Ensure associates are knowledgeable about menus, ingredients, allergens, beverage offerings, promotions, and the surrounding McKinney community.
• Lead by example with hands‑on involvement in daily operations and a willingness to support the team wherever needed.

Deliver Exceptional Guest Experiences

• Build genuine connections with guests and create a welcoming environment for local diners, hotel guests, and business travelers.
• Monitor service quality, table touches, pacing, atmosphere, and overall guest satisfaction throughout each shift.
• Resolve guest concerns promptly, professionally, and with sound judgment, using feedback to improve future experiences.
• Oversee reservations, seating, dining room flow, and special accommodations to maximize both hospitality and revenue.
• Support private dining, catering, group functions, brunch, wine dinners, and seasonal programming while maintaining service excellence.

Drive Operational Excellence

• Oversee opening and closing procedures, cash handling, point‑of‑sale activity, daily reporting, and shift reconciliation.
• Maintain a clean, organized, safe, and inviting restaurant, bar, and service environment.
• Ensure compliance with company standards, health department regulations, food safety practices, responsible alcohol service requirements, and all applicable laws.
• Manage front‑of‑house supplies, beverage inventory, purchasing, receiving, storage, and equipment needs.
• Maintain accurate schedules, checklists, training materials, side‑work standards, inventories, and operational documentation.
• Collaborate with hotel departments to support in‑house guests, meetings, events, and property‑wide initiatives.

Own the Business

• Manage labor cost, beverage cost, operating expenses, and controllable costs to achieve financial objectives.
• Develop departmental budgets, forecasts, staffing plans, and action plans in partnership with hotel and food and beverage leadership.
• Analyze sales, labor, guest feedback, product mix, inventory, waste, and service trends to improve revenue and profitability.
• Support local marketing, community engagement, promotional events, and programming that build awareness and repeat business.
• Build strong relationships with vendors and business partners while ensuring product quality, consistency, and competitive pricing.

Qualifications

• 4+ years of progressive restaurant or food and beverage leadership experience in an upscale restaurant, hotel, resort, or similar hospitality environment.
• Previous Restaurant Manager, Assistant Restaurant Manager, Outlet Manager, or comparable front‑of‑house leadership experience preferred.
• Restaurant or hotel opening experience is highly desirable.
• Strong knowledge of polished casual or upscale service standards, restaurant operations, guest recovery, and team development.
• Working knowledge of wine, beer, spirits, and responsible alcohol service practices.
• Experience with budgeting, forecasting, labor management, scheduling, purchasing, inventory control, and cost management.
• Food safety manager certification and responsible alcohol service certification, or the ability to obtain required certifications within the established timeframe.
• Proficiency with Microsoft Office, restaurant point‑of‑sale systems, reservation platforms, and scheduling tools.
• Strong communication, organization, decision‑making, and problem‑solving skills.
• Flexible schedule, including early mornings, evenings, weekends, and holidays.

Physical Requirements

This position requires the ability to stand and walk for extended periods, frequently lift up to 25 pounds and occasionally up to 70 pounds, work in hot kitchen environments, and perform repetitive bending, reaching, lifting, and other physical movements associated with a busy culinary operation.

Peachtree Group provides a comprehensive benefits package, including medical, dental, vision, disability, and life insurance. We also offer a generous 401(k) retirement match. To support work‑life balance, we provide Paid Holidays and Paid Time Off. Additional perks include access to our Employee Assistance Program and Fund.

Peachtree Group is an Equal Opportunity Employer and an E‑Verify employer. All employment decisions are based on qualifications, merit, business needs, and compliance with applicable federal, state, and local laws.

Equal Opportunity Employer
This employer is required to notify all applicants of their rights pursuant to federal employment laws.For further information, please review the Know Your Rights notice from the Department of Labor.