Restaurant Manager (Salary)

Smashin’ Crab; Leon Valley (TX); On-site; USD 45,000 - 55,000; Full time

Job summary

An established industry player is seeking a dynamic Restaurant Manager to lead operations at their Leon Valley location. This role involves overseeing a dedicated staff, ensuring compliance with health and safety standards, and delivering exceptional service to guests. The ideal candidate will bring 3-5 years of management experience in a high-volume restaurant, showcasing strong leadership and communication skills. Join a vibrant team where your contributions will directly impact the dining experience and operational success. If you're passionate about hospitality and ready to take on a rewarding challenge, this opportunity is perfect for you.

Benefits

Employee Discount

Paid Sick and Vacation Time

Health Insurance

Dental Insurance

Vision Insurance

Life Insurance

Disability Insurance

Qualifications

• 3-5 years of restaurant management experience in a high-volume setting.
• Strong leadership and communication skills are essential.

Responsibilities

• Oversee daily operations and ensure compliance with health and safety standards.
• Manage labor and controllable expenses within established budgets.

Skills

Leadership Skills

Communication Skills

Customer Service Skills

Ability to Work Under Pressure

Knowledge of Food and Beverage Trends

Tools

Restaurant Management Software/POS Systems

Job description

Join to apply for the Restaurant Manager (Salary) role at Smashin Crab

This range is provided by Smashin Crab. Your actual pay will be based on your skills and experience — talk with your recruiter to learn more.

Base pay range

$45,000.00/yr - $55,000.00/yr

Smashin Crab is seeking a highly motivated and experienced Restaurant Manager to oversee the daily operations of our restaurant.

The ideal candidate will have experience leading a full staff of approximately 15-25 on a given shift in all areas: host, service, bar, and culinary. They will also enforce quality within Smashin Crab standards, ensuring all operations are in compliance with the overall concept, culture, health and safety standards. Specific department responsibilities are assigned by the General Manager.

Responsibilities

• Manage labor (SPLH) and controllable expenses within an established budget
• Responsible for ensuring all personnel and financial related administrative duties are completed accurately, on time, and in accordance with company policies and procedures
• Engaged in executing restaurant inspections and managing action plans with staff
• Ability to manage the hiring and training of employees
• Engaged in all weekly product orders/transfers and order receiving; ensuring compliance with product standards and 86 items are minimized
• Responsible for managing and submitting end-of-month department inventory
• Enforce sanitary practices for food handling, general cleanliness, and maintenance of dining areas and kitchen
• Enforce compliance with operational standards, uniforms and appearance, company policies, federal/state/local laws, and ordinances
• Responsible for ensuring consistent high quality of service delivery to our guests
• Enforce food and beverage recipe and presentation compliance during service
• Ensure a safe environment for staff and guests, to reduce the risk of injury and accidents.
• Investigate and resolve any guest complaints concerning food or service.
• Direct supervision, development, and termination of employees
• Develop employees by providing ongoing coaching, establishing performance expectations and by participating in performance reviews
• Maintain an accurate and up-to-date plan of department staffing needs; Prepare department schedules within labor budgets.
• Keep the General Manager promptly and fully informed of all issues (i.e. problems, unusual matters of significance and positive events) and takes prompt corrective action where necessary or suggests alternative courses of action.

Qualifications

• Restaurant management experience of 3-5 years
• Management experience in a high volume full service restaurant; sales averaging in 3M+
• Strong leadership and communication skills
• Excellent customer service skills
• Ability to work under pressure and handle multiple tasks
• Knowledge of restaurant management software/POS systems
• Understanding of food and beverage trends

Benefits

• Employee Discount
• Paid Sick and Vacation Time
• Health, Dental, Vision, Life, and Disability Insurance

Locations

Leon Valley, Stone Oak, Alamo Ranch

Seniority level

Mid-Senior level

Employment type

Full-time

Job function

Management and Manufacturing

Industries

Restaurants