Restaurant Operations & Guest Experience Leader

1830 Chophouse; Lebanon (IN); On-site; USD 50,000 - 70,000; Full time

Benefits offered by this job

Paid time off

Training & development

401(k)

401(k) matching

Bonus based on performance

Job summary

1830 Chophouse in Lebanon, Indiana, is seeking an experienced Restaurant Manager to oversee daily operations. The successful candidate will lead the team, manage service standards, and ensure exceptional guest experiences in a high-volume environment.

This role requires strong leadership skills and a deep commitment to hospitality, alongside experience in managing inventory and financial goals. A flexible work schedule is essential, and knowledge of food and beverage is highly valued.

Qualifications

• Minimum of 2 years' experience in restaurant management, preferably in a high-volume, service-focused environment.
• Strong leadership skills with proven ability to train teams and lead effectively.
• Ability to work a flexible schedule, including early mornings, late nights, weekends, and holidays.
• Physical ability to stand for extended periods and lift up to 50 pounds.

Responsibilities

• Manage daily restaurant operations, ensuring smooth service and high standards.
• Lead and develop the restaurant team, conducting hiring and training.
• Ensure exceptional service and respond to guest feedback effectively.
• Control inventory and manage food, beverage, and supply orders.
• Assist in meeting financial objectives and managing costs.

Skills

Leadership skills

Interpersonal and communication skills

Knowledge of food and beverage

Problem-solving abilities

Job description

1830 Chophouse in Lebanon, Indiana, is seeking an experienced Restaurant Manager to oversee daily operations. The successful candidate will lead the team, manage service standards, and ensure exceptional guest experiences in a high-volume environment.

This role requires strong leadership skills and a deep commitment to hospitality, alongside experience in managing inventory and financial goals. A flexible work schedule is essential, and knowledge of food and beverage is highly valued.