Restaurant Manager: Lead Ops & Guest Experience

Próximo Fort Wayne; Fort Wayne (IN); On-site; USD 65,000 - 95,000; Full time

Job summary

Próximo Fort Wayne is seeking a hands-on Restaurant General Manager to oversee all operations in Fort Wayne, Indiana. You will lead staff, ensure top guest service, and manage budgeting, scheduling, and profitability in a full-service setting.

The role requires a bachelor’s degree (or equivalent) and at least 3 years as a salaried manager in fine or casual dining, with preferred experience in alcohol service and P&L oversight.

Qualifications

• Bachelor’s degree or equivalent experience required.
• Minimum 3 years as salaried manager in full-service dining.
• Experience with alcohol service desirable.
• Proven leadership and team motivation.
• Experience with P&L and sales building desirable.

Responsibilities

• Oversee every aspect of restaurant operations.
• Ensure excellent guest service meets or exceeds expectations.
• Ensure adequate staffing to meet guest needs.
• Manage day-to-day operations including P&L and financial reports.
• Develop annual operating budget with area supervisor; control costs.
• Operate in accordance with company policies and laws.
• Participate in interviewing, hiring, training, and performance management.
• Handle invoices, reporting, and payroll duties.
• Manage all shifts; schedule, planning, and staffing.
• Maximize table turnover, sales per guest, and sales per hour.
• Enforce safe work behaviors.
• Monitor daily food and cleanliness standards.
• Meet restaurant P&L and expense goals.
• Promote suggestive selling.
• Maintain hospitable atmosphere.
• Prepare quarterly sales projections for area supervisor.

Skills

Leadership

Staff management

Coaching

Budgeting / P&L

Guest service

Scheduling

Education

Bachelor’s Degree or equivalent

Job description

Próximo Fort Wayne is seeking a hands-on Restaurant General Manager to oversee all operations in Fort Wayne, Indiana. You will lead staff, ensure top guest service, and manage budgeting, scheduling, and profitability in a full-service setting.

The role requires a bachelor’s degree (or equivalent) and at least 3 years as a salaried manager in fine or casual dining, with preferred experience in alcohol service and P&L oversight.