Restaurant Manager - Dorchester

Advanced-Hospitality; Boston (MA); On-site; USD 60,000 - 80,000; Full time

Benefits offered by this job

Dental Insurance

Health Insurance

Employee discount

Short-term Disability

Long-Term Disability

Group Life

Sick Time & Vacation Time or Paid time

Sign-on bonus

Job summary

Advanced-Hospitality is seeking an experienced Restaurant Manager to support the General Manager. This hands-on role requires energetic, personable leadership and a solid understanding of high-volume hospitality.

Schedule flexibility and the ability to stand for long periods are essential. Responsibilities include daily operations, supervising front- and back-of-house teams, coaching staff, solving guest issues, and maintaining service standards.

Qualifications

• Minimum 2 years of proven success in a restaurant setting.
• ServeSafe Certification required.
• Flexible schedule, able to work weekdays, weekends, and holidays.
• Stand for long periods and lift up to 50 lbs.
• English and basic Spanish preferred.

Responsibilities

• Conduct the day-to-day restaurant operations according to company standards and policies.
• Directly responsible for managing and supervising front- and back-of-house employees and engaging guests.
• Fully understand and embody the culture and history of the brand.
• Be the direct point of contact for all front- and back-of-house team members on a shift-to-shift basis.
• Mentor, teach, and train hourly staff to perform at a high level and foster loyalty.
• Adhere to SOPs for all front- and back-of-house hourly positions.
• Help resolve guest-related issues.
• Maintain a presence in the dining room to ensure hospitality and smooth service.
• Conduct daily pre-shift meetings with hourly staff.
• Perform end-of-shift closing duties to company standards.
• Communicate operational updates to the General Manager.
• Interview and hire new hourly staff.
• Administer progressive discipline as needed.
• Monitor staff performance and participate in reviews.
• Assist with opening and closing of the restaurant as needed.

Skills

Restaurant management

Leadership

Hospitality focus

English

Spanish (basic)

Education

ServeSafe Certified

Tools

Microsoft Office Suite

Brink POS

Job description

DESCRIPTION & REQUIREMENTS

We are looking for an experienced, responsible Restaurant Manager with a background in restaurant management who will support the general Manager. The ideal management candidate should be energetic, personable, engaging, and understand the technical aspects of great hospitality. Must have a flexible schedule, experience in a high-volume setting, and be willing to roll up your sleeves to get “hands‑on”.

• Previous restaurantmanagement experience preferred but not required
• A minimum of 2 years of proven success in a restaurant setting
• ServeSafe Certified
• Basic understanding of the Microsoft suite of programs, Brink POS (preferred)
• English, Basic Spanish (preferred but not required)
• Full Time, In-Person
• Management must be able to be scheduled on weekdays and weekends, and holidays excluding Thanksgiving & Christmas. They may beopening, or closing.
• This hands‑on restaurant manager position requires 90% of the work week to be spent actively engaged in running shifts. Must be able to work on your feet for up to 10 hours at a time and be able to lift at least 50 lbs.

SALARY & BENEFITS

• Starting at $60,000 annually depending on experience, plus bonus
• Dental Insurance
• Employee discount
• Health Insurance
• Short-term Disability
• Long-Term Disability
• Group Life
• Sick Time & Vacation Time or Paid time off

The company will provide a $4,000 sign on bonus paid in quarterly installments of $1,000 each following the successful completion of the employee’s first 90 days of employment. To remain eligible for each bonus installment, the employee must be actively employed and in good standing with the company at the time of payout.

AS A RESTAURANT MANAGER, YOUR RESPONSIBILITIES INCLUDE...

• Conduct the day-to-day restaurant operations according to company standards and policies.
• Directly responsible for managing and supervising front and back-of-house employees as well as engaging and providing hospitalityfor guests
• Fully understand and embody the culture and historical evolution of the brand.
• Be the direct point of contact for all front and back-of-house team members on a shift-to-shift basis.
• Mentor, teach, and train hourly line staff to perform at a high level and exceed expectations while building relationships as the restaurant manager with employees that foster loyalty and teamwork.
• As management, adhere to and coach our standard operating procedures for all front and back-of-house hourly positions.
• Help to solve all guest-related issues.
• Maintain a presence in the dining room to ensure hospitality is provided and a smooth flow of service.
• Conduct daily pre-shift meetings with the hourly staff.
• Perform end-of-shift closing duties to company standards.
• Communicate operational updates to the General Manager
• Interview and hire new hourly line staff.
• Administer progressive discipline to hourly line staff when necessary.
• Monitor staff performance and actively participate in staff performance reviews.
• Assist with the opening and closing of the restaurant when necessary.

Reports to the Restaurant General Manager.