Restaurant Manager

RG&T Solutions; Nevada; On-site; USD 60,000 - 90,000; Full time

Job summary

RG&T Solutions is seeking a capable restaurant operations leader to head day-to-day activities in a fast-paced Mexican cantina known for vibrant cuisine and hospitality. You will supervise front-of-house and back-of-house teams, uphold service standards, and drive guest satisfaction while protecting profitability.

The role emphasizes staff development, cost controls, inventory coordination with vendors, and adherence to health and safety standards.

Qualifications

• Proven restaurant management experience with leadership and operational control.
• Ability to thrive in a lively, community-focused, team-oriented environment.
• Strong communication, problem-solving, and guest-service mindset.
• Knowledge of restaurant cost controls, inventory practices, and compliance standards.
• Leadership potential with interest in growth into higher leadership roles.

Responsibilities

• Oversee front-of-house and back-of-house teams to ensure service and guest experience.
• Manage staffing, training, and coaching; support team development and performance.
• Drive sales and uphold consistent service standards while maintaining profitability.
• Control labor and other operating costs through effective management.
• Ensure compliance with health, safety, and cleanliness requirements.
• Handle inventory management and coordinate with vendors.
• Resolve guest concerns promptly and professionally to protect brand reputation.

Skills

Restaurant leadership

Team leadership

Communication skills

Problem-solving

Guest service mindset

Job description

to lead day-to-day operations in a fast-paced, high-energy Mexican cantina known for vibrant cuisine, handcrafted cocktails, and exceptional hospitality.

Key Responsibilities

• Oversee front-of-house and back-of-house teams, ensuring strong service delivery and guest experience.
• Manage staffing, training, and coaching; support team development and performance.
• Drive sales and uphold consistent service standards while maintaining profitability.
• Control labor and other operating costs through effective management.
• Ensure compliance with health, safety, and cleanliness requirements.
• Handle inventory management and coordinate with vendors.
• Resolve guest concerns promptly and professionally to protect brand reputation.

Qualifications & Skills

• Proven restaurant management experience with strong leadership and operational control.
• Ability to thrive in a lively, community-focused, team-oriented environment.
• Strong communication, problem-solving, and guest-service mindset.
• Knowledge of restaurant cost controls, inventory practices, and compliance standards.
• Leadership potential with interest in growth into higher leadership roles.