Restaurant Manager: Lead Team, Flexible Schedule & Benefits

BelAir Cantina, INC.; Oak Creek (WI); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

401K with Company Match

Medical, Dental, & Vision Insurance

3 Weeks Paid-Time Off

Team Member Meal Benefit Program

Free Life Insurance Policy

CPR/First Aid Certification reimbursement

Job summary

A leading restaurant group is looking for a Restaurant Manager in Oak Creek, Wisconsin. The candidate will oversee all restaurant activities, ensure team performance, and maintain high standards of food and service. Responsibilities include managing employee schedules, conducting meetings, and adhering to health regulations. Applicants should have 3-5 years of management experience, strong leadership, and effective communication skills. A flexible schedule and the ability to work 45+ hours per week are essential. The work environment is dynamic and supports a friendly culture.

Qualifications

• 3-5 years of experience in management position is required.
• Must possess good verbal and written communication skills.
• Bilingual capabilities are a plus.

Responsibilities

• Manage all restaurant activities and ensure team performance.
• Conduct weekly in-store Manager Meetings to review performance.
• Maintain an open-door policy with the entire staff.

Skills

Leadership ability

Strong communication skills

Time management

Motivation skills

Customer service

Education

High school diploma or equivalent

College Degree preferable

State of Wisconsin Food Manager Certificate (ServSafe Preferred)

Tools

Local Bartender’s License

Local Manager’s License

Job description

Service Manager – BelAir Cantina

Are you passionate about hospitality, team development, and creating the kind of guest experience people remember?

We’re looking for a Service Manager who can lead our front-of-house team with energy, consistency, and genuine care. This is a hands-on leadership position for someone who enjoys coaching team members, connecting with guests, and keeping service running smoothly during every shift.

What You’ll Do

As Service Manager, you’ll focus on front-of-house operations and the guest experience by:

• Leading and supporting servers, bartenders, hosts, and other front-of-house team members
• Setting the tone for warm, attentive, and efficient hospitality
• Conducting engaging pre-shift meetings and communicating service priorities
• Coaching team members in real time and recognizing excellent performance
• Supporting front-of-house training, scheduling, and team member development
• Ensuring the restaurant is clean, organized, stocked, and ready for service
• Monitoring the dining room, bar, reservations, and guest flow
• Responding to guest feedback and resolving concerns promptly and professionally
• Ensuring compliance with alcohol service, cash-handling, food safety, and company policies
• Completing opening, closing, and administrative responsibilities
• Partnering with the kitchen and management teams to ensure smooth, coordinated service
• Helping create a positive, respectful, and accountable workplace
• Supporting restaurant events and high-volume service periods as needed

What We’re Looking For

Our ideal candidate is an enthusiastic hospitality leader who notices the details, communicates well, and knows how to motivate a team during a busy shift.

Qualifications include:

• At least one to three years of restaurant leadership experience
• Previous front-of-house management, supervisory, bartending, or serving experience preferred
• Strong hospitality, coaching, and communication skills
• Ability to lead high-volume shifts and manage multiple priorities
• Confidence addressing guest and team member concerns
• Excellent organization and attention to detail
• High school diploma or equivalent
• Must be at least 21 years old
• Reliable transportation
• Bilingual skills are a plus

A current Wisconsin Food Manager Certification and local operator’s license are preferred. We can assist the selected candidate with required certifications and eligible licensing expenses.

Schedule and Work Environment

• Five-day workweek with two scheduled days off
• Approximately 45 or more hours per week, based on business needs
• Must be available to work a combination of days, evenings, weekends, and holidays
• This is an in-person, hands-on restaurant leadership position
• Occasional travel to other company locations may be required

Benefits and Perks

• Competitive compensation: [Insert Salary Range]
• Three weeks of paid time off
• Medical, dental, and vision insurance eligibility
• 401(k) with company match
• Supplemental benefit options
• Generous team member discounts at all restaurants within our group
• PerkSpot employee discount program
• Five-day workweek with two scheduled days off
• Company-paid ServSafe Manager certification
• Reimbursement for required bartender or operator licensing
• Company-provided CPR, first aid, AED, and Narcan training
• Opportunities for professional development and advancement
• A people-focused culture that values hospitality, teamwork, and individual growth

Physical Requirements

This position requires the ability to:

• Stand and walk for extended periods, sometimes up to 10 hours
• Work actively throughout the restaurant and assist the team as needed
• Occasionally lift or move restaurant products and supplies weighing up to 50 pounds
• Meet the scheduling and physical demands of a busy restaurant operation

If you’re ready to lead a great service team and help create memorable experiences for every guest, we’d love to meet you. Apply today!

Born and raised in Milwaukee, BelAir Cantina is a Wisconsin staple with a tremendous lineup of tacos, mouthwatering margaritas, and more. Chef Noe mixes traditional Mexican cooking with unique flavors and techniques for a menu that’s deliciously different and full of fresh ingredients. The BelAir vibe is at once laid-back and full of energy—the perfect spot to gather. Inspired by authenticity, defined by innovation, BelAir brings warmth and sincerity to a dining experience like no other.