Restaurant Manager - Liberty Food & Wine Exchange

Local Food Group; Reno (NV); On-site; USD 55,000 - 75,000; Full time

Job summary

Local Food Group is seeking a Manager for Liberty Food & Wine Exchange, Reno, NV. You will oversee day-to-day shift operations, collaborate with the GM on improvements, and help meet financial goals while ensuring food safety and guest satisfaction.

Responsibilities include staffing, SOP compliance, vendor relations, and staff development. The role requires strong leadership and multi-tasking in a fast-paced environment.

Qualifications

• Strong leadership and guest service orientation.
• Experience overseeing shift operations and staffing.
• Familiarity with financial reporting and cost control.

Responsibilities

• Oversee day-to-day shift operations and collaborate with GM on improvements.
• Assist GM in achieving financial goals and managing invoices/payroll.
• Enforce sanitation, safety, and food handling standards.
• Ensure excellent guest service and respond to complaints to drive satisfaction.
• Manage scheduling, staffing plans, and front/back-of-house coordination.
• Develop employees through feedback, performance reviews, and training.

Skills

Restaurant management

Leadership

Communication

Multitasking

Education

RLFG Train the Trainer certifications

Tools

POS system

SOP knowledge

Job description

Job Title: Manager

Location: Liberty Food & Wine Exchange – Reno, NV 89501

General

• Oversee and manage day‑to‑day shift operations and work with the General Manager (GM) regarding opportunities for improvement.

Financial

• Assist the GM in ensuring financial goals are achieved through operational performance.
• Maintain administrative requirements (as delegated by the GM) to ensure proper financial reporting/processing occurs by handing all invoices and personnel/payroll items on time and in accordance with company policies and procedures.
• Participate in period‑end inventory and financial reporting meetings to review operational performance as it relates to fiscal goals.
• Utilize daily experiences to provide feedback and identify areas of improvement in financial categories.
• Understand and utilize all company reports (SALV, SVA, P&L, and Budget) to make daily decisions on staffing, labor, and product costing.

Food Safety

• Work with the GM to enforce sanitary practices for food handling, general cleanliness, and maintenance of kitchen and dining areas.

Guest Service

• Ensure positive guest service in all areas; respond to complaints and take appropriate actions to turn dissatisfied guests into repeat guests.
• Respond to all guest comments made in house and assist the GM in responding to comments via social media/Yelp, taking steps necessary to maintain the highest guest satisfaction.
• Assist the GM with all customer, community, and vendor correspondence (email, phone calls, etc.).

Operational

• Manage shifts, including daily decision making, staffing adjustments, and planning while upholding standards, product quality, and cleanliness.
• Ensure that proper security procedures protect employees, guests, and company assets.
• Maintain a safe working and guest environment to reduce the risk of injury and accidents; complete accident reports promptly when injuries occur.
• Have a thorough knowledge of the beverage program, including beer, wine, liquor, and N/A offerings, associated costs, and profitability.
• Help manage vendor relationships to accomplish these goals.
• Oversee all day‑of shift SOPs—including opening procedures, closing procedures, end‑of‑day cash count, and compliance with federal/state/local laws and ordinances.
• Work side‑by‑side with the back‑of‑house team to ensure consistent food quality.
• During daily walkthroughs, report issues with facilities and equipment to the GM for further action.

Personnel

• Provide direction to employees regarding operational and procedural issues as outlined by the GM.
• Interview hourly employees with the GM and handle administrative duties related to hiring, supervision, development, discipline, and termination.
• Assist the BOH team with the same administrative requirements.
• Conduct orientation when delegated by the GM, explain Local Food Group’s culture, and oversee new employee training.
• Communicate and coordinate with the GM to develop employees by providing ongoing feedback, setting performance expectations, and conducting performance reviews.
• Conduct the daily lineup using the agenda established by the management team.
• Maintain an accurate, up‑to‑date staffing plan, prepare schedules, and ensure the restaurant is staffed for all shifts.
• Assist in maintaining the restaurant’s professional image, including cleanliness, proper uniforms, and appearance standards.
• Assist in keeping staff records for alcohol certifications.

Community Involvement

• Execute company protocol to care for community VIPs and establish a network of local businesses, charities, and organizations embedded in the Northern Nevada community.
• Seek opportunities to collaborate with these groups to promote the brand.
• Help maintain a calendar of community events.
• Work with the GM and marketing team to ensure timely, relevant social media posts.
• Use these connections to drive sales through large party reservations and special event bookings.

Accountabilities

• Keep the GM fully informed of all issues (e.g., problems, unusual matters of significance, and positive events) and take prompt corrective action or suggest alternative courses of action.
• Complete job responsibilities and performance objectives in a timely, effective manner in accordance with policies and procedures.
• Mantain a favorable working relationship with all employees to foster a cooperative, harmonious climate conducive to maximum morale, productivity, and effectiveness.
• Perform other duties and responsibilities as required or requested.

Qualifications

• Self‑discipline, initiative, leadership ability, and outgoing personality.
• Pleasant, polite manner and neat, clean appearance.
• Ability to motivate employees to work as a team to meet food and service standards.
• Ability to handle the pressures of coordinating multiple activities and recommend appropriate solutions to restaurant problems.
• Strong communication skills for dealing with diverse staff.
• Ability to multitask.
• Ability to determine the applicability of experience and qualifications of job applicants.
• Strong food and beverage knowledge.
• Drive for excellence in hospitality.
• Flexibility to work various shifts, including weekends, days, nights, and holidays.
• Minimum 2 years of restaurant management experience.
• Has completed RLFG Train the Trainer certifications.
• Is versed in all LFG team member SOPs, position expectations, software, and POS operation.

Working Conditions

• Requires prolonged standing, bending, stooping, twisting, lifting products and supplies up to 45 pounds, and repetitive hand and wrist motion.
• Work with hot, cold, and hazardous equipment as well as operate phones, computers, copiers, and other office equipment.