Restaurant Manager

TSP Talent; Reno (NV); Sur place; USD 60 000 - 90 000; Plein temps

Résumé du poste

TSP talent is seeking an experienced operations leader to run daily activities at a fast-paced Mexican cantina known for vibrant cuisine, handcrafted cocktails, and hospitality. You will oversee front-of-house and back-of-house teams, uphold service standards, and drive a high-energy guest experience.

You will recruit, train, and coach staff, manage cost controls and inventory, and ensure health and safety compliance while collaborating across departments to deliver exceptional results.

Qualifications

• Experience leading front-of-house and back-of-house teams.
• Ability to recruit, train, and coach staff; set expectations.
• Proven ability to drive sales while delivering guest satisfaction.
• Experience in cost control and inventory management.
• Familiarity with health, safety, and cleanliness standards.
• Strong problem-solving to resolve guest concerns.
• Collaborative, team-oriented culture advocate.

Responsabilités

• Oversee front-of-house and back-of-house teams to deliver consistent service standards.
• Recruit, train, coach, and manage staffing; set team expectations and performance.
• Drive sales while maintaining guest satisfaction and a high-energy dining experience.
• Manage cost controls, including inventory tracking and effective vendor coordination.
• Ensure compliance with health, safety, and cleanliness requirements.
• Handle guest concerns promptly and professionally to ensure positive resolutions.
• Support a team-oriented, community-focused culture and collaborate across departments.

Connaissances

Strong leadership

Operational management

Staff training and coaching

Guest service mindset

Attention to detail

Cost control and inventory management

Description du poste

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

• Oversee front-of-house and back-of-house teams to deliver consistent service standards.
• Recruit, train, coach, and manage staffing; set team expectations and performance.
• Drive sales while maintaining guest satisfaction and a high-energy dining experience.
• Manage cost controls, including inventory tracking and effective vendor coordination.
• Ensure compliance with health, safety, and cleanliness requirements.
• Handle guest concerns promptly and professionally to ensure positive resolutions.
• Support a team-oriented, community-focused culture and collaborate across departments.

Qualifications/Skills:

strong leadership, operational management, training ability, guest-service mindset, attention to detail, and capability to balance sales goals with quality and cost control.