Restaurant Manager - Chevys

Xperience Restaurant Group (XRG); South San Francisco (CA); On-site; USD 72,000 - 76,000; Full time

Benefits offered by this job

Medical, Dental, Vision benefits

401(k) match

Career Growth Opportunities

Company‑Paid Life Insurance

Paid Time Off

Job summary

Xperience Restaurant Group (XRG) is seeking a dedicated Restaurant Manager to oversee and manage the seamless operation of our restaurant. The ideal candidate will possess a strong passion for hospitality and leadership skills to ensure exceptional dining experiences.

This role involves coaching team members, ensuring guest satisfaction, and managing financial and statutory requirements effectively. Our commitment to a unique culture and team development possibilities makes this position an exciting opportunity.

Qualifications

• High School Diploma or equivalent required.
• Minimum of 2 years related experience.
• Safe alcohol service certification.

Responsibilities

• Oversee and direct the restaurant's operation.
• Coach and develop team members.
• Ensure guest satisfaction and resolve complaints.

Skills

Guest relations skills

Knowledge of state and local liquor, labor, and health regulations

Effective verbal and written communication in English

Proficient with Windows, MS Office

Experience with POS systems

Education

High School Diploma or equivalent

Bachelor's Degree preferred

Job description

Job Overview

At Xperience Restaurant Group (XRG), our foundation is built on the unwavering dedication of team members who exude a relentless passion for hospitality. We have set our standards high to deliver not just meals but unforgettable experiences.

Benefits

• Competitive Pay and Partner Perks: $72,000-$76,000 depending on experience.
• Unique Culture: Core Values set us apart.
• Comprehensive Benefits: Medical, Dental, Vision, and 401(k) match.
• Company‑Paid Life Insurance.
• Career Growth Opportunities.
• Professional Development Reimbursement Program.
• Employee Referral Program.
• Safety & Compliance Incentives.
• Free Food: Monthly Meal Card allowances.
• Time Off: Paid vacation.
• Sick Time: Paid sick leave in eligible states.
• Financial Well‑Being: Credit Union Benefits.
• Partner Perks: Discounted rates on theme parks, travel, apparel, sports tickets, and more.
• Life Beyond Work: Pet insurance, legal services, and more.

Purpose

The Restaurant Manager is responsible for overseeing and directing the seamless running of the restaurant and supervising all team members. The restaurant manager must take the lead when the general manager is off duty, provide highly efficient and effective service, and ensure that all financial and statutory requirements are met.

Duties & Responsibilities

• Coach, develop, and lead by example.
• Ensure staff is properly equipped to complete tasks.
• Touch tables to ensure guest satisfaction.
• Recognize and cultivate regular guests and repeat business.
• Create an environment of trust and mutual respect.
• Maintain highest standards of food and beverage quality, cost control, and consistency.
• Manage staffing levels and controllable costs to align with budget.
• Ensure private events, catering, and banquets are executed successfully.
• Adhere to company’s cash handling procedures.
• Keep equipment clean and in excellent working condition.
• Complete nightly logs and manager reports.
• Responsible for the life cycle of all team members, including hiring, training, coaching, and terminations.
• Provide guests with accurate information regarding menu items, pricing, and allergens.
• Respond to guest concerns/complaints, correct errors, and maintain a positive attitude.
• Understand and adhere to the employee handbook and its regulations.
• Comply with all safety, health, and liquor laws.
• Maintain company safety and sanitation standards.
• Ensure proper check‑out procedures.
• Assist or complete additional tasks as assigned.

Qualifications & Skills

• High School Diploma or equivalent required.
• Bachelor’s Degree preferred.
• Proof of eligibility to work in the United States.
• Valid driver’s license.
• 21+ years of age.
• Possession of or ability to obtain all state‑required work cards.
• Minimum of 2 years related experience.
• Proficient with Windows, MS Office, OpenTable, Outlook.
• Knowledge of profitability analysis, budgeting, cost of sales, payroll, purchasing, receipt, inventory, and cost controls.
• Knowledge of state and local liquor, labor, and health regulations.
• Experience with POS systems and back‑office reporting.
• Familiarity with beer and spirits.
• Proper lifting techniques.
• Guest relations skills.
• Sanitation and safety proficiency.
• Safe alcohol service certification.
• Full‑service restaurant operations experience.
• Effective verbal and written communication in English.

Working Conditions

• Small to medium office or shared workspace.
• Work indoors and/or outdoors, exposed to hot/cold surfaces, steam, and wet floors.
• Environment subject to varying noise, crowds, and smoke.
• Fast‑paced, high‑volume, full‑service restaurant; hands‑on management style.
• Work varied shifts, including days, nights, weekends, and holidays.

Physical Requirements

• Walk long periods.
• Stand long periods.
• Use hands to handle objects, tools, or controls.
• Repeat same movements for long periods.
• Understand spoken language.
• Speak clearly.
• Push and lift up to 50 lbs.
• Reach with hands and arms; climb stairs; balance; stoop, kneel, crouch or crawl.

DISCLIAMER

This job description is a summary of duties, which you as a Restaurant Manager are expected to perform. It is not an all‑inclusive list; it may be modified at any time with or without notice.