Restaurant Manager

Landry's Inc.; New Orleans (LA); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Extensive and well-rounded training

Career development and growth

Employee discounts on dining, retail,趣

Health benefit plans

Dental, vision, life, disability, 401k

Paid time off

Bonus potential

Job summary

Landry's, Inc. is hiring a Restaurant Manager in New Orleans to lead daily operations, inspire a high-performing team, and ensure top-tier guest experiences.

You will oversee service standards, manage labor and costs, enforce safety and compliance, and drive continuous improvement in a fast-paced hospitality environment. A minimum of 2 years in management at a high-volume restaurant is required.

Qualifications

• Minimum of 2 years of management experience in a high-volume, full-service restaurant.
• Proven ability to lead, develop, mentor, and motivate a diverse team while fostering accountability, teamwork, and operational excellence.
• Strong interpersonal and communication skills with the ability to build relationships, resolve conflicts, and engage guests and business partners.
• Excellent organizational and time-management abilities with strong attention to detail.
• Experience managing budgets, inventory controls, labor costs, and other operating expenses.
• Good understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers.
• Knowledge of food safety, sanitation, and regulatory compliance.
• Demonstrated ability to thrive in a dynamic environment and respond to changing needs.

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences and foster a hospitality culture.
• Team Development & Performance: Recruit, train, coach, and motivate team members to achieve high performance.
• Operational Excellence: Ensure consistent execution of standards, policies, and procedures.
• Financial Management: Manage labor, food, beverage, and operating costs to meet financial objectives.
• Safety & Compliance: Maintain safety, sanitation, and regulatory compliance.
• Administrative Oversight: Oversee daily sales reporting, payroll processing, and inventory controls.
• Quality Assurance: Monitor food, beverage, and service quality to meet brand standards.
• Culture & Engagement: Promote teamwork and continuous improvement.
• Business Results: Analyze performance and drive improvements for strong results.
• Adaptability: Respond to changing needs with visible leadership.

Skills

Leadership

Team development

Operations management

Budgeting

Customer service

Communication

Safety compliance

Staff scheduling

Performance metrics

Hospitality

Job description

Overview

Lead the floor. Deliver exceptional service. Create memorable guest experiences.

At Landry's Seafood, fresh Gulf Coast flavors and warm hospitality define every visit. We’re seeking a Restaurant Manager who can oversee daily operations, inspire a high-performing team, and ensure every guest leaves satisfied. If you thrive in a fast-paced, guest-focused environment, and are passionate about leadership and hospitality, this is your chance to make an impact in a restaurant known for quality and consistency.

Benefits

• Extensive and well-rounded training program
• Continued career development and growth opportunities
• Generous employee discounts on dining, retail, amusements, and hotels
• Multiple health benefit plans to suit your needs
• Dental, vision, voluntary life, short term disability, flexible spending accounts and 401 (k)
• Paid time off
• Monthly discretionary bonus potential

Responsibilities

• Guest Experience Leadership: Lead by example in delivering exceptional guest experiences while fostering a culture of hospitality, accountability, and a “Do Whatever It Takes” mindset
• Team Development & Performance: Recruit, train, coach, and motivate team members to achieve operational excellence, maintain high-performance standards, and support individual growth and development
• Operational Excellence: Ensure consistent execution of company standards, policies, and procedures while driving efficiency, productivity, and outstanding service quality
• Financial Management: Effectively manage labor, food, beverage, and operating costs to achieve financial objectives while maximizing profitability and guest satisfaction
• Safety & Compliance: Maintain the highest standards of safety, sanitation, and regulatory compliance through regular inspections and adherence to all health, safety, alcohol service, and company requirements
• Administrative Oversight: Ensure the accurate and timely completion of key administrative functions, including daily sales reporting, payroll processing, inventory controls, cash handling, and petty cash documentation
• Quality Assurance: Monitor food, beverage, and service quality to ensure all products and experiences consistently meet or exceed brand standards and guest expectations
• Culture & Engagement: Foster a positive, collaborative, and high-performing work environment that promotes teamwork, employee engagement, accountability, and continuous improvement
• Business Results: Drive operational success by analyzing performance metrics, identifying opportunities for improvement, implementing action plans, and delivering strong business results
• Adaptability & Leadership Presence: Respond effectively to changing business needs, operational challenges, and guest concerns while maintaining a visible and supportive leadership presence throughout the operation

Qualifications

• Minimum of 2 years of management experience in a high-volume, full-service restaurant. Equivalent combinations of professional experience and relevant academic achievements may be considered
• Proven ability to lead, develop, mentor, and motivate a diverse team while fostering a culture of accountability, teamwork, and operational excellence
• Strong interpersonal and communication skills with the ability to build relationships, resolve conflicts, and effectively engage employees, guests, and business partners
• Excellent organizational and time-management abilities with strong attention to detail and the capacity to manage multiple priorities in a fast-paced environment
• Experience managing budgets, inventory controls, labor costs, and other key operating expenses to achieve financial objectives
• Strong understanding of restaurant operations, service standards, staffing, scheduling, and profitability drivers
• Current knowledge of food safety, sanitation, and regulatory compliance requirements, with a commitment to maintaining a safe and compliant operating environment
• Demonstrated ability to thrive in a dynamic environment and respond effectively to changing business needs and operational challenges
• Proven track record of career growth, stability, accountability, and a commitment to continuous improvement and excellence
• Genuine passion for hospitality, exceptional guest service, and creating memorable experiences for both guests and team members
• Proficient in restaurant management systems, point-of-sale systems, Microsoft Office applications, and other business-related technology platforms

EOE