Restaurant Manager

Chandler Hospitality Group; Tulsa (OK); On-site; USD 45,000 - 55,000; Full time

Job summary

A well-established restaurant seeks a Restaurant Manager to oversee operations and staff, ensuring quality service and compliance with industry standards. This position involves managing a team, tracking performance metrics, and ensuring a positive dining experience for customers. Candidates should have management experience and a passion for hospitality, as well as the ability to work in a dynamic environment.

Qualifications

• Minimum two years of previous management experience in a full-service establishment.
• Knowledgeable in both back-of-house and front-of-house operations.
• Ability to communicate clearly and effectively in both oral and written forms.

Responsibilities

• Responsible for training, monitoring, and implementing operational standards.
• Coordinates the preparation, cooking, and packaging of food orders.
• Ensures compliance with all state and federal regulations.

Skills

Management experience

Communication

Operational standards

Education

High School diploma or equivalent

Food Service Manager Certificate

Tools

Restaurant equipment

Job description

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General Summary: The Restaurant Manager supports the General Manager by providing direction and support to hourly employees within franchised or corporate establishments. The role involves performing or supervising various duties throughout a standard 50 to 55 hour workweek. The position reports to the General Manager and requires minimal supervision.

Essential Duties & Responsibilities:

• Knowledgeable in current Company policies, practices, and industry standards as they pertain to the organization and their impact on the organization as a whole.
• Responsible for training, monitoring, and implementing operational standards to ensure employees are adequately trained and customer satisfaction is maintained.
• Assists the General Manager in recruitment, selection, promotion, employee relations, and scheduling related to individual performance and business needs.
• Coordinates the preparation, cooking, and packaging of food orders as needed.
• Monitors food cost and quality controls by reducing waste through proper purchasing, receiving, storage, preparation, labeling, and rotation procedures.
• Records and analyzes cash flow, inventory movement, labor costs, and sales daily.
• Ensures compliance with all state and federal regulations to protect employees and guests.
• Administers Progressive Discipline Policy according to guidelines.
• Demonstrates teamwork by willingly assuming any responsibility or task, including shift assistance. Performs other duties as assigned.

Required Knowledge, Skills, & Abilities:

• Minimum two years of previous management experience in a full-service establishment.
• Knowledgeable in both back-of-house and front-of-house operations.
• Ability to communicate clearly and effectively in both oral and written forms to all employee levels.
• Proficient in the use of restaurant equipment such as calculators, cash registers, computers, ovens, smokers, knives, etc.

Education & Experience: High School diploma or equivalent as determined by management.

Certifications/Licenses: Food Service Manager Certificate and completion of M.I.T. Program.

Physical & Mental Requirements:

• Work involves standing for most of the day, with frequent walking, pushing, pulling, lifting, cutting, carrying, kneeling, or stooping.
• Frequent lifting up to 30 pounds; occasional lifting up to 80 pounds.

Working Conditions:

Climate-controlled environment with exposure to temperature extremes for food handling.

Compensation: $45,000 - $55,000 annually.

Additional Details

• Employment type: Full-time
• Job function: Management and Manufacturing
• Industry: Restaurants

Note: The job posting appears active; no indication of expiration is present.