Restaurant Manager

Cafe Americano Brickell City Center; Miami (FL); On-site; USD 55,000 - 85,000; Full time

Benefits offered by this job

Competitive salary

Bonuses

Employee discounts

Training and development

Health benefits

Job summary

V&E Hospitality Group is seeking a Restaurant Manager to oversee day-to-day restaurant operations, ensure exceptional guest experiences, and lead a diverse team to meet financial and service goals.

The role requires strong leadership, a focus on safety and quality, and the ability to collaborate with the marketing team on promotions. Evening, weekend, and holiday availability is required.

Qualifications

• Experience in restaurant management, including FOH and BOH operations.
• Strong leadership, communication, and interpersonal skills.
• Financial acumen and ability to analyze financial reports.

Responsibilities

• Oversee all restaurant operations, including staffing, scheduling, inventory, and cost control.
• Maintain high customer service standards and resolve guest concerns.
• Recruit, train, and supervise staff; provide coaching and feedback.

Skills

Leadership

Customer Service

Communication

Financial Acumen

Problem Solving

Food Safety

Education

Bachelor’s degree in Hospitality

Job description

Job Title: Restaurant Manager

Company: V&E Hospitality Group

Job Type: Full-Time

About V&E Hospitality Group:

V&E Hospitality Group is a renowned hospitality company committed to delivering exceptional dining and entertainment experiences to our patrons. We take pride in our diverse portfolio of bars and restaurants, each offering a unique atmosphere and a dedication to outstanding customer service.

Position Overview:

V&E Hospitality Group is seeking a results-driven and passionate individual to join our team as a Restaurant Manager. The Restaurant Manager is responsible for overseeing the day-to-day operations of the restaurant, ensuring exceptional customer service, and leading a team to deliver a superior dining experience. If you are a dedicated hospitality professional with strong leadership skills.

Key Responsibilities:

1. Operations Management:Oversee all aspects of restaurant operations, including staffing, scheduling, inventory management, and cost control, to achieve financial and operational goals.
2. Customer Service:Maintain a high standard of customer service by setting the example for staff, addressing customer concerns, and ensuring a welcoming and enjoyable dining experience.
3. Staff Supervision:Recruit, train, and supervise restaurant staff, including servers, bartenders, hosts, and kitchen personnel. Foster a positive work environment and provide ongoing coaching and feedback.
4. Financial Management:Monitor and manage restaurant budgets, expenses, and revenue, with a focus on achieving profitability targets. Ensure accurate cash handling and financial reporting.
5. Quality Control:Uphold and enforce food safety and quality standards, ensuring the consistency of food and beverage offerings. Conduct regular inspections and audits.
6. Guest Relations:Build and maintain strong guest relationships, address feedback, and proactively seek opportunities to enhance the guest experience.
7. Inventory and Procurement:Manage inventory levels, conduct regular inventory counts, and place orders for supplies and ingredients as needed. Optimize vendor relationships for cost savings.
8. Marketing and Promotion:Collaborate with the marketing team to develop and implement promotional strategies, events, and marketing campaigns to drive business growth.
9. Compliance:Ensure compliance with all local, state, and federal regulations, including health and safety standards, liquor laws, and labor laws.

Qualifications:

• Previous experience in restaurant management, including front-of-house and back-of-house operations, is required.
• Strong leadership, communication, and interpersonal skills.
• Excellent problem-solving abilities and a proactive approach to addressing challenges.
• Financial acumen and the ability to analyze and interpret financial reports.
• Knowledge of food safety, sanitation, and industry best practices.
• Availability to work evenings, weekends, and holidays as needed.
• Bachelor's degree in hospitality management or a related field is a plus.

Physical qualifications:

• Ability to move throughout the dining room effectively.
• Ability to lift and carry serving trays weighing up to 15lbs and bus tubs weighing up to 40 lbs.
• Ability to perform reaching and stooping motions.

Benefits:

• Competitive salary and performance-based bonuses.
• Opportunities for career advancement within V&E Hospitality Group.
• Employee discounts on food and beverages.
• A positive and dynamic work environment.
• Training and development opportunities.
• Health, vision, and dental benefits.

V&E Hospitality Group is an equal opportunity employer. All qualified applicants will receive consideration for employment without regard to race, color, religion, sex, sexual orientation, gender identity, national origin, or protected veteran status and will not be discriminated against on the basis of disability.

We use eVerify to confirm U.S. Employment eligibility.

Compensation: Competitive salary