Restaurant Manager

Riverside Grille; Riverside (CA); Hybride; USD 60 000 - 85 000; Plein temps

Résumé du poste

Riverside Grille in Riverside, CA is seeking an experienced Restaurant Manager to oversee daily operations, uphold service excellence, and lead our team with integrity and enthusiasm.

The role focuses on delivering outstanding guest experiences, managing food quality, training staff, and maintaining high standards of cleanliness and safety across shifts. This position requires a hands-on leader who thrives in a busy dining environment.

Qualifications

• Minimum of 2 years' experience in restaurant management.
• Strong leadership skills with proven ability to train teams.
• Knowledge of wine, beer, and spirits.
• Excellent interpersonal and communication skills.
• Ability to work flexible schedule across locations.
• Stand for extended periods and lift up to 50 pounds.
• Experience with modern reservation systems.
• Attention to detail and ability to multitask.

Responsabilités

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness.
• Team Management and Development: Hire, train, and evaluate staff to develop a high-performing team.
• Guest Experience: Ensure exceptional service and respond promptly to guest feedback.
• Inventory and Cost Control: Manage inventories and orders to control costs.
• Financial Management: Assist General Manager in meeting financial objectives and driving sales.
• Compliance and Safety: Ensure compliance with health, safety, and labor regulations.

Connaissances

Leadership

Team Training

Guest Service

Communication

Wine & Spirits

Flexibility

Outils

Reservation systems

Description du poste

Position Overview:

We are seeking an experienced Restaurant Manager to oversee the daily operations of our dining establishment. The successful candidate will be responsible for ensuring operational excellence, providing outstanding guest experiences, and leading our team with integrity and enthusiasm. This role demands a hands-on approach to leadership and a deep commitment to the art of hospitality. Above all else we value intricate attention to detail regarding food operations and a candidate will need to have an intense desire to work on managing the quality and execution of our food.

Key Responsibilities:

• Operational Leadership: Manage daily restaurant operations, ensuring smooth service and high standards of quality and cleanliness. Oversee opening and closing procedures, including pre-shift preparations and end-of-day financial reconciliations.
• Team Management and Development: Lead, motivate, and manage both hourly and management staff, fostering a culture of teamwork and respect. Conduct hiring, training, and performance evaluations to develop a high-performing team.
• Guest Experience: Ensure all guests receive exceptional service. Respond promptly and effectively to guest feedback and ensure the resolution of any issues to maintain high customer satisfaction.
• Inventory and Cost Control: Perform regular inventories and carefully manage food, beverage, and supply orders to ensure proper stock levels while controlling costs. Oversee the receipt and inspection of deliveries to assure quality.
• Financial Management: Assist the General Manager in meeting financial objectives, managing costs, and driving sales to achieve or exceed budgeted goals.
• Compliance and Safety: Ensure the restaurant complies with all local, state, and federal regulations concerning health, safety, and labor requirements.

Qualifications:

• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Extensive knowledge and interest in food and beverage, including a solid understanding of wine, beer, and spirits.
• Excellent interpersonal and communication skills, capable of building strong relationships with guests, staff, and vendors.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays, at multiple locations as needed.
• Physical ability to stand for extended periods and lift up to 50 pounds as required.
• Experience with modern reservation systems and familiarity with the local dining scene.
• Demonstrated problem-solving abilities, with a keen attention to detail and the ability to handle multiple tasks simultaneously.