Restaurant Manager

Tazikis Memphis LLC; Memphis (TN); On-site; USD 45,000 - 60,000; Full time

Benefits offered by this job

Bonus based on performance

Dental insurance

Free food & snacks

Free uniforms

Health insurance

Paid time off

Vision insurance

Job summary

A restaurant chain in Memphis is looking for an experienced Restaurant Manager to lead daily operations. This role involves managing team performance, ensuring exceptional guest experiences, and maintaining high standards of service and compliance with regulations. The ideal candidate will have at least 2 years of restaurant management experience, strong leadership skills, and a passion for food and beverage. A flexible schedule is required for this hands-on position, which emphasizes problem-solving and operational excellence.

Qualifications

• Minimum of 2 years' experience in restaurant management in a high-volume environment.
• Strong leadership skills with the ability to train and motivate teams.
• Extensive knowledge of food, beverage, wine, and spirits.
• Excellent communication skills for strong relationships with guests and staff.

Responsibilities

• Manage daily restaurant operations ensuring service quality and cleanliness.
• Lead hiring, training, and evaluations to develop a high-performing team.
• Ensure exceptional guest service and resolve any feedback issues.
• Control inventory and manage food and beverage orders effectively.
• Assist in financial management to achieve budget objectives.
• Ensure compliance with health and labor regulations.

Skills

Leadership

Interpersonal communication

Problem-solving

Food and beverage knowledge

Job description

Benefits

• Bonus based on performance
• Dental insurance
• Free food & snacks
• Free uniforms
• Health insurance
• Paid time off
• Vision insurance

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.