Restaurant Manager

Wet Willie's; Phoenix (AZ); On-site; USD 60,000 - 75,000; Full time

Job summary

Wet Willie's in Phoenix, AZ is seeking a Restaurant Manager to oversee daily operations, drive guest satisfaction, and coordinate a high-performing team. You will be responsible for staffing, training, and maintaining quality and cleanliness standards across all shifts.

You will also manage budgets, scheduling, and payroll processes, while focusing on sales growth, cost control, and compliance with safety and company policies. The role collaborates with area leadership to achieve financial goals.

Qualifications

• Bachelor’s degree or equivalent combination of education and experience.
• Demonstrated leadership and coaching abilities in a restaurant setting.
• Experience managing full-service casual dining operations.
• Strong focus on guest satisfaction and staff development.

Responsibilities

• Oversee every aspect of restaurant operations.
• Ensure excellent guest service that meets or exceeds expectations.
• Ensure restaurant is adequately staffed to meet guest needs.
• Control day-to-day operations – profit & loss, cash control, and financial reporting.
• Develop the restaurant's annual operating budget and control P&L centers including food, beverage, supply, utility and labor costs.
• Operate the business in accordance with company policies and applicable laws.
• Interview, hire, train, and direct employees; plan and evaluate performance; handle disciplinary actions as needed.
• Manage all shifts, including scheduling, planning, and maintaining standards of quality and cleanliness.

Skills

Leadership

Coaching

Team leadership

P&L experience

Sales skills

Education

Bachelor's degree

Job description

Job 137254 - Restaurant Manager
Phoenix, AZ

• Oversee every aspect of restaurant operations.
• Ensures excellent guest service that meets or exceeds expectations.
• Ensures that the restaurant is adequately staffed to meet guest needs.
• Controlling day-to-day operations - profit & loss, by following cash control/security procedures, reviewing financial reports, and taking appropriate actions.
• Working with area supervisor to develop the restaurant's annual operating budget and control all profit and loss centers, including food, beverage, supply, utility and labor costs.
• Operating the business in accordance with the company policies and applicable laws.
• Will directly impact interviewing, hiring, and training employees; planning, assigning, and directing work; appraising performance; rewarding and disciplining employees; addressing complaints and resolving problems.
• Responsible for all financial (invoices, reporting) and personnel/payroll related administrative duties, completed accurately, on time and in accordance with Company policies and procedures.
• Manage all shifts, which include daily decision-making, staff support, scheduling and planning while upholding standards, product quality and cleanliness.
• Maximizing table turnover, sales per guest, and sales per hour.
• Enforcing safe work behaviors to maintain a safe environment for both guests and crew members.
• Monitor daily activities to ensure quality food and cleanliness standards.
• Meet the restaurant's P&L, and expense goals
• Promoting suggestive selling techniques.
• Maintaining professional behavior while creating a warm, fun, friendly, and hospitable atmosphere.
• Prepare quarterly Sales and projections for area supervisor approval including follow up on store action plans.

Requirements

• Bachelor’s Degree or equivalent combination of education and experience
• Minimum of 3 years of experience as salaried manager in full service, casual dining
• Experience with full service alcohol serving facility desirable
• Record of maintaining high standards in restaurant cleanliness, sanitation, food quality, and guest satisfaction
• Demonstrated leadership skills, including coaching, directing, and motivating a team
• Some exposure to P&L and sales building highly desirable
• Ability to stand/walk for long periods of time
• Ability to lift up to 50 lbs.
• Authorized to work in the U.S.
• Able to become Serv Safe certified in Food Safety