Restaurant Manager: Lead Team in High-Volume Ops + Bonuses

Landry's; Mesquite (TX); On-site; USD 65,000 - 75,000; Full time

Benefits offered by this job

Extensive training program

Career development and growth

Employee discounts on dining, retail,—

Health benefit plans

Dental, vision, life, disability, FSA,

401(k)

Paid time off

Monthly discretionary bonus potential

Job summary

Landry's in Mesquite, TX is seeking an experienced restaurant manager to lead a high-volume, full-service operation. You will drive guest satisfaction, supervise front-of-house teams, and ensure adherence to health, safety, and liquor regulations.

The role requires strong leadership, financial acumen, and a stable work history, with a focus on coaching staff and maintaining cost controls in a busy dining environment.

Qualifications

• 2+ years of full-service, high-volume restaurant management experience.
• Extensive front of house knowledge; advanced knowledge of financial aspects.
• Strong interpersonal and conflict resolution skills.
• Stable and progressive work history; strong work ethic.

Responsibilities

• Ensures excellence in guest satisfaction through commitment to a Do Whatever It Takes Attitude and a hands-on, lead by example management style
• Utilizes leadership skills and motivates employees to ensure cost control and labor management
• Inspects establishment and observes workers and guests to ensure compliance with occupational, health, and safety standards and liquor regulations
• Ensures paperwork accuracy such as daily sales summary reports, petty cash reimbursement forms, and payroll records

Skills

Restaurant management experience

Front of house knowledge

Interpersonal skills

Conflict resolution

Work ethic

Job description

Landry's in Mesquite, TX is seeking an experienced restaurant manager to lead a high-volume, full-service operation. You will drive guest satisfaction, supervise front-of-house teams, and ensure adherence to health, safety, and liquor regulations.

The role requires strong leadership, financial acumen, and a stable work history, with a focus on coaching staff and maintaining cost controls in a busy dining environment.