Restaurant Manager

The Walker Group; Tampa (FL); On-site; USD 55,000 - 75,000; Full time

Benefits offered by this job

Paid time off

Vision insurance

Job summary

The Walker Group in Tampa, FL is seeking an experienced Restaurant Manager to oversee daily operations, ensure guest satisfaction, and lead the team with integrity and enthusiasm.

You will manage service standards, train and develop staff, handle inventory and cost controls, and ensure health, safety and compliance. A hands-on leader with strong communication and wine/beer/spirits knowledge will excel in coordinating with vendors and reservations systems while driving a high-performance culture.

Qualifications

• Minimum of 2 years' restaurant management experience.
• Strong leadership skills and ability to train teams.
• Extensive knowledge of wine, beer, and spirits.
• Excellent interpersonal and communication abilities.
• Flexible schedule, including early mornings, late nights, weekends, and holidays.
• Physical ability to stand for long periods and lift up to 50 pounds.
• Experience with modern reservation systems and local dining scene.
• Ability to multi-task with keen attention to detail.

Responsibilities

• Oversee daily operations and ensure service quality and cleanliness.
• Lead, motivate, and train both hourly and management staff.
• Respond to guest feedback and resolve issues to maintain satisfaction.
• Manage inventory, orders, and cost controls.
• Assist GM in achieving financial objectives and sales targets.
• Ensure compliance with health, safety, and labor regulations.

Skills

Leadership

Team management

Guest service

Communication

Operations mgmt

Inventory control

Cost control

Flexibility

Stamina

Wine knowledge

Job description

Benefits

• Paid time off
• Vision insurance
• Competitive salary

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.

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.