Restaurant Manager

Apex Entertainment

Virginia Beach (VA)

On-site

USD 65,000 - 95,000

Full time

14 days+

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Job summary

Apex Entertainment in Virginia Beach, VA seeks a Restaurant Manager to lead all Food & Beverage operations across restaurant, bar, kitchen, catering, and events. You will direct staff, manage budgets, ensure compliance, and uphold guest experiences per company standards.

The role emphasizes financial leadership, team development, and cross-department coordination to deliver exceptional hospitality and operational excellence.

Qualifications

Fluent in spoken and written English.
High school diploma or GED required.
Associate's or Bachelor's degree in Hospitality, Restaurant Management, Business, or related field preferred.
Minimum 3–5 years of progressive restaurant or entertainment food service management experience.
Demonstrated leadership experience supervising multiple employees.
Experience managing budgets and financial performance.
Knowledge of food safety regulations and alcohol service laws.
Proficiency with Microsoft Office and restaurant POS systems.

Responsibilities

Direct, supervise, and manage all Food & Beverage operations.
Lead, coach, mentor, and develop management and hourly staff.
Establish staffing plans based on forecasted sales and volume.
Hire, interview, promote, discipline, and evaluate performance.
Develop succession plans and leadership programs.
Ensure compliance with company policies and procedures.
Monitor cost and profitability metrics and implement improvements.

Skills

Fluent English

Leadership

Communication

Budgeting

Education

High school diploma or GED

Associate's or Bachelor's degree in Hospitality/Restaurant Management/Business

Tools

Microsoft Office

Restaurant POS systems

Job description

Restaurant Manager

Apex Entertainment

FLSA Status: Exempt - Executive

Reports To: General Manager

Location: Apex Entertainment - Virginia Beach, VA

Position Summary

The Restaurant Manager is a member of the management team responsible for directing all aspects of the Food & Beverage operation, including restaurant, bar, kitchen, catering, concessions, and banquet operations, as applicable. This position is responsible for achieving financial objectives, developing team members, ensuring regulatory compliance, maintaining exceptional guest experiences, and executing company standards.

The primary duty of this position is the management of the Food & Beverage department. The Restaurant Manager exercises independent judgment and discretion in managing operations, staffing, budgeting, employee performance, and guest service initiatives. While the manager may occasionally assist with non-exempt duties during peak business periods or emergencies, such duties are incidental to the primary responsibility of managing the department.

Essential Management Responsibilities

Direct, supervise, and manage all Food & Beverage operations.
Lead, coach, mentor, and develop Assistant Managers, Supervisors, and hourly team members.
Customarily and regularly direct the work of two or more full-time employees or their equivalent.
Establish staffing plans based on forecasted sales and business volume.
Hire, interview, recommend promotions, discipline, evaluate performance, and participate in termination decisions.
Exercise significant influence regarding personnel decisions.
Conduct performance evaluations and implement corrective action when necessary.
Develop succession plans and leadership development programs.
Ensure compliance with all company policies and procedures.

Financial Leadership

Manage departmental budgets and operating expenses.
Monitor labor costs, food costs, beverage costs, and operating margins.
Analyze financial reports including:
- Profit and Loss Statements
- Prime Cost Reports
- Labor Reports
- Inventory Reports
- Sales Trends
Develop action plans to improve profitability.
Control inventory and purchasing.
Approve departmental purchases within authorized spending limits.
Recommend capital improvements.

Operational Leadership

Ensure consistent execution of company operating standards.
Oversee food quality, beverage quality, cleanliness, and presentation.
Monitor guest satisfaction and implement service recovery procedures.
Coordinate with Entertainment, Attractions, Events, Facilities, and Culinary departments.
Develop operating procedures that improve efficiency.
Ensure appropriate staffing throughout all operating periods.
Oversee scheduling to meet business needs while controlling labor expenses.

Compliance Responsibilities

Ensure departmental compliance with all applicable laws and company standards, including:

New York State labor laws
Federal wage and hour regulations
Health Department regulations
Food safety requirements
Alcohol service regulations
OSHA standards
Workers' Compensation requirements
ADA requirements
Company safety programs

Maintain required certifications where applicable.

Leadership Expectations

The Restaurant Manager exercises discretion and independent judgment in matters of significance, including:

Staffing decisions
Labor deployment
Guest recovery
Budget recommendations
Purchasing decisions
Operational priorities
Employee coaching and discipline
Performance management
Inventory management
Policy implementation

Guest Experience

Create a culture focused on hospitality and guest satisfaction.
Resolve guest concerns with professionalism and authority.
Monitor service standards throughout all operating areas.
Ensure a clean, safe, welcoming environment.
Lead by example in providing exceptional hospitality.

Team Development

Recruit, interview, onboard, and train employees.
Develop supervisors and future managers.
Conduct regular coaching sessions.
Facilitate departmental meetings.
Recognize employee performance.
Foster teamwork and accountability.

Qualifications

Required

Fluent in spoken and written English.
High school diploma or GED required.
Associate's or Bachelor's degree in Hospitality, Restaurant Management, Business, or related field preferred.
Minimum 3-5 years of progressive restaurant or entertainment food service management experience.
Demonstrated leadership experience supervising multiple employees.
Experience managing budgets and financial performance.
Knowledge of food safety regulations and alcohol service laws.
Strong organizational and leadership skills.
Excellent written and verbal communication skills.
Ability to analyze operational and financial data and implement corrective action.
Proficiency with Microsoft Office and restaurant POS systems.

Physical Requirements

Ability to stand and walk for extended periods.
Ability to lift up to 50 pounds.
Ability to work evenings, weekends, holidays, and extended shifts based on business needs.
Ability to move throughout all areas of the facility.

Work Environment

The Restaurant Manager works in a fast-paced family entertainment and restaurant environment requiring continuous interaction with guests, employees, vendors, and senior leadership.

Success Measures

Performance is evaluated based on: