Restaurant Manager

Evolving Solution Services; Three Oaks (MI); On-site; USD 55,000 - 73,000; Full time

Job summary

Journeyman Distillery is seeking a dedicated Restaurant Manager in Three Oaks, MI, to oversee daily restaurant operations at Staymaker, ensuring a seamless guest experience and alignment with high hospitality standards.

You will lead front-of-house staff, manage service flow, uphold safety standards, and collaborate with culinary and events teams to drive excellence and guest satisfaction.

Qualifications

• Thorough knowledge of retail service and operational procedures.
• Experience in leadership and team management is preferred.
• Strong budgeting and P&L understanding.

Responsibilities

• Actively maintain budgets for all areas of restaurant.
• Plan Budgets for next fiscal year based on data & analytics.
• Quarterly analysis to confirm/adjust budgets.
• Hit or exceed sales, revenue, and margins while proactively managing costs.

Job description

If you are unable to complete this application due to a disability, contact this employer to ask for an accommodation or an alternative application process.

Full Time Three Oaks, MI, US

6 days ago Requisition ID: 1161

At Journeyman's Staymaker restaurant, we're not just serving meals — we’re crafting unforgettable moments where bold flavors meet historic charm. Located in a beautifully restored space rich with character, Staymaker is the heart of community, creativity, and culinary excellence. We're searching for a passionate and driven Restaurant Manager to lead our team, elevate our guest experience, and bring fresh energy to every table. If you thrive in a fast-paced, high-quality environment and believe in hospitality that feels like home, we want to meet you.

PRIMARYPURPOSE: The Restaurant Manager is responsible for overseeing the daily operations of Staymaker, ensuring a seamless and memorable guest experience that aligns with Journeyman Distillery’s high standards of hospitality. This role leads and supports front-of-house staff, manages service flow, upholds quality and safety standards, and works collaboratively with the culinary and events teams to drive operational excellence, team performance, and guest satisfaction.

All Journeyman team members must uphold and embody Journeyman’s Core Values.

All team members must uphold and embody Journeyman’s Core Values which represent the culture, attitude, and immediate priorities ensuring our cohesion and success.

CORE VALUES

GRIT MAKES GREAT

• We believe that no challenge is too big, and we take pride in hard work.


• Grit is our foundation - perseverance through adversity, strength in difficulty, and a relentless drive to succeed.


• Challenges are opportunities in disguise, and we welcome them with determination and resolve.


• Nothing great happens by taking the easy route.

ALWAYS A JOURNEYMAN, NEVER A MASTER

• 'Good enough' isn't in our vocabulary.


• We are committed to constant improvement and the pursuit of excellence in distilling, brewing, and hospitality.


• Mastery is a moving target - and we embrace the grind, knowing the journey itself is what pushes us forward.

1st CUSTOMER

• Exceptional service defines us - through every touchpoint, every day (362 a year), until the last second and beyond (59:59+).


• This mindset extends to how we treat vendors, partners, and each other.


• 1st Customer is our culture - and our legacy


• As storytellers and champions of Journeyman, we embody the values we stand for, through every interaction.

AMBASSADOR

• Taking pride and ownership in your work


• Engagement and active participation in your work and company activities


• Being a positive force in the workplace; creating a culture of positivity


• Extending common courtesy to self, employees, vendors, and guests


• Being an evangelist and promoter of the company and brand

CORE FOCUS

• Our Purpose: Crafting shared experiences to leave a lasting impact on our world.


• Our Niche: Great American Whiskey Hospitality

PRINCIPAL DUTIES:

Budgeting/P&L Management

• Actively maintain budgets for all areas of restaurant.


• Plan Budgets for next fiscal year based on data & analytics.


• Quarterly analysis to confirm/adjust budgets.


• Hit or exceed sales, revenue, and margins while proactively managing associated costs.

Driving Sales

• Cultivating guest relations through regular table visits.


• Develop relationships with customer and build regular clientele base.


• Generate and execute unique marketing strategies to drive business during slow and peak seasons.


• Collaborate with Marketing Department for Retail displays and new product marketing.

Interviewing & Hiring

• Interview, hire, train, and develop qualified hourly employees and managers in FOH in conjunction with Assistant FOH Managers and Human Resources.


• Create schedules for all FOH Managers.

Training & Development

• Identify, address, and document individual employee performance according to standard operating procedure .


• Discipline and/or terminate as necessary according to standard operating procedures.


• Administer regular performance reviews with all FOH staff, including managers.


• Assist with identifying, training, and developing key employees for growth, advancement, and promotion.


• Work within guidelines of the “Manager In Training” program to advance qualified employees into management roles.


• Identify employees that would help further the service and execution of the Journeyman brand and create clear pathways for advancement.


• Organize and conduct Daily Pre-Shift Meetings for every shift.


• Organize and conduct periodic informational seminars and staff meetings for employees.


• Perform Employee Reviews at 90 days and annually (at a minimum) for each Manager.

Opening Procedures

• Work with opening Chef/Kitchen Manager to properly prepare the restaurant for service.


• Daily walk-through of prepped items


• Create prep lists for each day.


• Review Daily Sales Log from previous day and identify popular item trends, making necessary adjustments to prep quantities.


• Discuss pre-shift tasting food items.


• Review labor log from prior day.


• Identify employees that did not clock out; adjust and train on proper procedures.


• Follow up on employees that were scheduled and were not clocked in.


• Prepare communication for daily shift .


• Update Pre-Shift Notes daily, print 2 HotSchedules report for day and 1 each following 2 days.


• Adjust following days schedules based upon needs.


• Place a copy of Daily Roster Report at Host stand and a copy on Manager clipboard.


• Print Floor Chart Maps and input daily roster.


• Proper Cash Handling Procedures


• Confirm Bar Bank daily.


• Assign drawers to staff for day .


• Perform a shift “walk through” in order to assess staffing, maintenance, cleanliness, zoning, and any special needs.


• Become proficient in all job functions of both front and back of house employees.


• Have and demonstrate a thorough understanding and practice of Journeyman Employee Handbook, employee benefits, and company guiding principles.


• Uphold applicable policies and requirements of employment laws.


• Perform varied duties to ensure proper restaurant operation according to standard operating procedure .

Safety & Sanitation

• Maintain premises and equipment related to the operation of the restaurant.


• Update & Maintain Material Safety Data Sheet (MSDS) binders in each designated area.


• Ensure all safety procedures are followed meticulously.


• Provide staff regular work safety training.


• Ensure all staff is current with required certifications (Food Handler’s, Alcohol Awareness).


• Communicate repair and maintenance needs to Head of Maintenance via maintenance ticketing system.


• Complete opening sanitation checklist, assign sanitation projects to hourly staff, and follow up with employees to ensure their completion.


• Comprehend and adhere to all sanitation guidelines as prescribed by federal, state, and local regulations.

Lead By Example

• Interact with, direct, and supervise employees on a daily basis in a fair and dignified manner.


• Complete projects as assigned in a timely manner and adhering to deadlines.


• Use tact and good judgement when dealing with difficult guests. Respond to their needs with patience and courtesy.


• Become proficient in all job functions of both front and back of house employees.


• Uphold applicable policies and requirements of employment laws.


• Get along with others and be a team player.


• Follow all uniform and appearance guidelines as befitting the image of the restaurant for the duration of the shift.


• Refrain from smoking for the duration of the shift.


• Arrive to work on time and in ready-to-work condition .


• Follow all rules, policies, procedures, and conditions of employment outlined in the Employee Handbook.


• May not work under the influence of alcohol or any illegal drugs.


• May not resort to any type of violence, discriminatory, or harassing behavior.


• Conduct daily business with a high level of positivity and a teamwork mentality.

SECONDARY DUTIES:

• Share knowledge and information of Journeyman products and company history including the American Factory building, the Featherbone Factory building, and E.K. Warren.


• Assist with departmental operations across Journeyman properties as required.


• Stay customer focused and nurture an excellent customer experience.


• Responsible for keeping entrances to building clean, and welcoming.


• Will be required to keep workspace clean and organized throughout shift.


• Assist other staff on floor as you are available.


• Handle any problems that might arise both courteously and professionally.


• Consistently adhere to grooming and appearance standards set by the company – and ensure that staff adhere to the same standards.


• Understand and can communicate to guests our available food and beverage products, as well as Journeyman accommodations and services .

The above list of essential job functions describes the general nature and level of work being performed in this job. It is not intended to be an exhaustive list of all duties, and additional responsibilities may be assigned, as required by Members of the Management Team or The Owner .

PHYSICAL, MENTAL AND VISUAL SKILLS:

• Must be at least 18 years of age or older.


• Must speak English fluently and be able to write in basic English.


• Good organizational skills and verbal communication skills.


• Ability to use logical or rational thinking to solve problems.


• Ability to perform job functions with attention to detail, speed, and accuracy.


• Ability to carry out detailed written or verbal instructions independently.


• Ability to operate, clean, and maintain all equipment required in job functions.


• Ability to perform basic mathematical calculations, including calculations involving fractions, decimals, and percentages.


• Ability to visually inspect food and beverage orders, read order forms and ensure that orders comply with the customer’s request.


• Ability to stand for 8+ hours.


• Ability to perform moderate physical work; may be required to lift up to 50 pounds occasionally, up to 30 pounds frequently and up to 25 pounds of food trays carrying over their head constantly and performing such activities as bending, stooping, kneeling, crouching, climbing, reaching, standing, walking, pushing, pulling, lifting, and grasping for up to five hours without sitting.

EDUCATIONAL, DEVELOPMENT AND WORK-RELATED EXPERIENCE:

• Thorough knowledge of retail service and operational procedures as would normally be acquired through a high school education and at least one year of relevant experience preferred.


• Familiarity with an Entrepreneurial Operating System (EOS) is a plus.

REQUIRED WORK HABITS:

• Work habits include regular attendance, teamwork, initiative, dependability, positive attitude, and promptness.


• Ability to work flexible schedule to include weekends and holidays.

WORKING CONDITIONS:

• Works primarily indoors in a bar and restaurant environment.


• Potential exposure to sharp and rapid equipment movement hazards, sharp utensils, extremely hot stoves, grills and food and dangerous chemicals/solvents if proper safety procedures are not followed.