Restaurant Manager - CurrentBurger

Beemok Hospitality Holdings LLC; United States; On-site; USD 60,000 - 75,000; Full time

Job summary

Beemok Hospitality Holdings LLC's CurrentBurger is seeking a Restaurant Manager to lead training across outlets, elevate service, and ensure colleagues adhere to BHC values. The role emphasizes continuous improvement of services, strong guest satisfaction, and effective control of payroll and costs.

Responsibilities include overseeing daily operations, staff development, scheduling, and coordinating with culinary teams to deliver consistent, high‑quality experiences for guests.

Qualifications

• Minimum of two (2) years in a luxury hotel restaurant managerial role.
• Excellent knowledge of food, wine, and fine dining operations.
• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
• Strong supervisory and leadership skills.
• Ability to build a strong, cohesive relationship with back‑of‑house leadership.
• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.

Responsibilities

• Assist F&B management in overall day‑to‑day operations.
• Ensure completion of all service shift opening/closing duties.
• Set up all dining outlets, common spaces, and function spaces each day.
• Inspect the restaurant environment and entrance area, ensuring that all standards are met and rectifying any deficiencies.
• Inspect tables and stations, ensuring setups meet departmental standards, checking throughout the meal period, and reporting any deficiencies.
• Ensure quality food & beverage service is delivered while maintaining adherence to budgeted payroll and overhead costs.
• Conduct pre‑meal informational briefings with staff so that all are knowledgeable about dishes, cooking methods, menu items, specials, etc.
• Act as a role model, communicate effectively with employees, motivate the team, and train all new team members.
• Assist F&B management with training, scheduling, and payroll.
• Handle any guest incidents, ensuring 100% guest satisfaction.
• Record and distribute all Glitch reports, following up on any incidents.
• Ensure respect for safe food handling procedures and a safe working environment.
• Complete Daily Pass‑alongs, communicating all relevant notes for each shift.
• Work as an active member of the management team and support all team members, including Manager on Duty shifts.
• Provide cross‑functional leadership across multiple F&B outlets, including restaurants, bars, banquets, and in‑room dining.
• Fill in for outlet managers during absences or peak periods to ensure seamless operations.
• Support special events, pop‑ups, and new outlet openings with operational oversight.
• Ensure consistent service standards and guest experience across all venues.
• Train and mentor staff in various outlets, adapting to each team’s needs and service style.
• Troubleshoot operational issues and implement quick, effective solutions.
• Collaborate with culinary and service teams to maintain high‑quality food and beverage delivery.
• Monitor guest feedback and implement improvements to enhance satisfaction.
• Maintain compliance with health, safety, and sanitation standards across all outlets.
• Assist with scheduling, payroll, and inventory management as needed in each outlet.

Skills

Leadership

Guest satisfaction

Time management

Organizational skills

Interpersonal skills

Food handling knowledge

Job description

Restaurant Manager – CurrentBurger

The primary function of the Restaurant Manager at CurrentBurger is to maintain and establish training for all positions, enhance service, and ensure all colleagues follow BHC Values. The Manager must continuously improve and develop our services to stay ahead of new trends while maintaining our reputation for outstanding service.

Hours of Operation: 11am‑9pm daily

Duties & Responsibilities

• Assist F&B management in overall day‑to‑day operations.
• Ensure completion of all service shift opening/closing duties.
• Set up all dining outlets, common spaces, and function spaces each day.
• Inspect the restaurant environment and entrance area, ensuring that all standards are met and rectifying any deficiencies.
• Inspect tables and stations, ensuring setups meet departmental standards, checking throughout the meal period, and reporting any deficiencies.
• Ensure quality food & beverage service is delivered while maintaining adherence to budgeted payroll and overhead costs.
• Conduct pre‑meal informational briefings with staff so that all are knowledgeable about dishes, cooking methods, menu items, specials, etc.
• Act as a role model, communicate effectively with employees, motivate the team, and train all new team members.
• Assist F&B management with training, scheduling, and payroll.
• Handle any guest incidents, ensuring 100% guest satisfaction.
• Record and distribute all Glitch reports, following up on any incidents.
• Ensure respect for safe food handling procedures and a safe working environment.
• Complete Daily Pass‑alongs, communicating all relevant notes for each shift.
• Work as an active member of the management team and support all team members, including Manager on Duty shifts.
• Provide cross‑functional leadership across multiple F&B outlets, including restaurants, bars, banquets, and in‑room dining.
• Fill in for outlet managers during absences or peak periods to ensure seamless operations.
• Support special events, pop‑ups, and new outlet openings with operational oversight.
• Ensure consistent service standards and guest experience across all venues.
• Train and mentor staff in various outlets, adapting to each team’s needs and service style.
• Troubleshoot operational issues and implement quick, effective solutions.
• Collaborate with culinary and service teams to maintain high‑quality food and beverage delivery.
• Monitor guest feedback and implement improvements to enhance satisfaction.
• Maintain compliance with health, safety, and sanitation standards across all outlets.
• Assist with scheduling, payroll, and inventory management as needed in each outlet.

Required Skills & Experience

• Minimum of two (2) years in a luxury hotel restaurant managerial role.
• Excellent knowledge of food, wine, and fine dining operations.
• Experience in completing administrative tasks, including reporting, budgeting, project management, etc.
• Strong supervisory and leadership skills.
• Ability to build a strong, cohesive relationship with back‑of‑house leadership.
• Excellent interpersonal skills with a focus on guest satisfaction, time management, organizational skills, and attention to detail.
• Familiarity with food handling, safety, and other restaurant guidelines.

Physical Requirements

• Must be able to lift at least 30 pounds.
• Must be able to resolve problems, handle conflict, and make effective decisions under pressure.
• May require extended periods on your feet, especially during peak hotel hours or events.
• Clear vision is important for reading reports, analyzing data, and overseeing activities.
• Good hearing is necessary for effective communication with colleagues, guests, and stakeholders.
• Reasonable accommodation may be made to enable individuals with disabilities to perform essential functions.

BHCis an equal employment opportunity employer. Employment decisions are based on merit and business needs, and are not based on race, color, sex (including pregnancy, childbirth, and related medical conditions), citizenship status, national origin, ancestry, gender identity or expression, sexual orientation, age, religion, creed, physical or mental disability, marital status, veteran status, uniformed service, political affiliation, genetic information, or any other factor or characteristic protected by applicable law. BHC participates in E‑Verify.